Sourdough Cheddar Crackers

I don’t know about you, but Goldfish crackers are a huge hit in my house. Since I started my sourdough journey, I’ve been working on switching most of my wheat-based products to ones I can make with my sourdough starter. I wanted to make my little one a less processed version of the original and decided to make this homemade sourdough cheddar cracker recipe. While you can definitely make these into regular square crackers, I cut them into goldfish with a cute little cookie cutter I purchased on Amazon. These homemade sourdough cheddar crackers are a great way to use sourdough discard, but you can also use active starter. 

There are several sourdough cheddar crackers cut in the shape of goldfish on a baking sheet lined with parchment paper and in a small bowl.

Sourdough Discard Cheese Cracker Ingredients

Flour: Use all-purpose flour or substitute some of the white flour for whole wheat flour. I wouldn’t use all whole wheat though, as it can affect the dryness and texture too much. 

Salt: Iodized salt, kosher salt or fine sea salt works. 

Cheese: Use sharp cheddar cheese to really make that cheesy flavor stand out. No cheese powder in this recipe!

butter and cheese cut into approximate 3/4 inch cubes.

Butter: I used unsalted butter but feel free to use salted. It won’t affect the saltiness enough to notice much of a difference. 

Sourdough Discard: You can use active sourdough starter or unfed sourdough discard. 

Water: Ideally you want the water cold to help keep the butter from melting. I’ve made these with room temperature water however, and the results were the same. 

How to Make Sourdough Cheese Crackers

What I love about these crackers is they are so easy to make (like just as easy as making pie crust) and they come out so crunchy and flavorful. 


Food Processor

Knife and Cutting Board

Measuring Cups and Spoons

Rolling Pin

Fish Shaped Cookie Cutter (or just use your regular kitchen knife): You want a 1-inch fish cookie cutout. I purchased mine on Amazon and it worked great! It seems like it is 3-D printed and the only drawback is you have to hand wash it. It is perfect for this task though! 

If you do not want to make goldfish crackers, you can also just cut the dough into approximate 1-inch squares with a sharp kitchen knife or pizza cutter. 

Make the Dough

Cut the cheese and butter into approximate 3/4 inch cubes. 

Process the flour, salt and cheese until crumbly.

Add the butter and continue to process until the texture is crumbly. 

crumbly sourdough cheddar cracker dry ingredients in the bowl of a food processor.

Pour over the sourdough discard and process until fully incorporated. 

Add 1-2 tablespoons of water and process until the dough starts to come together and a soft dough forms. 

Cheddar sourdough cracker dough in food processor, in which it is slightly clumped together.

Roll Out the Dough and Cut the Crackers

Divide the dough into two equal sized pieces and shape into squares approximately 1 inch thick. I usually store one of the dough squares in the fridge wrapped in plastic wrap while I cut out the other. This helps keep the dough cold. 

Two squares of sourdough cheddar cracker dough that are ready to be rolled out.

Roll out the dough on a lightly floured surface or a piece of parchment paper until it is about 1/8th of an inch thick. 

Use your cookie cutter or a sharp knife to cut out the crackers into small squares. 

There is the rolled out sourdough cheddar cracker dough on a sheet of parchment paper. Multiple goldfish shapes have been cut out of the dough and there is a goldfish cookie cutter containing 5 1-inch goldfish shapes.

Bake the Crackers

Place the cut out cracker dough onto a large baking sheet lined with parchment paper.

Bake at 375F for 14-16 minutes. They should be thoroughly cooked and slightly golden brown. Use the first batch to gauge the desired thickness for the rest of your crackers. If you cut them too thick, they won’t dry out very well and will taste slightly soft and chewy rather than crunchy. If you cut them too thin, they will be dry and overcooked. 

There are several sourdough cheddar crackers cut in the shape of goldfish on a baking sheet lined with parchment paper and in a small bowl.


You can add extra flavorings in these crackers like dried herbs, onion powder, garlic powder, dried celery, or paprika. 

How to Serve Sourdough Cheddar Crackers

You can serve them:

How to Store

Store these cheesy sourdough discard cheddar crackers in an airtight container such as a mason jar, a zip loc bag, or a glass storage container. Because these crackers have no preservatives, I recommend eating them within 1 week. They probably won’t last that long though!

How to Freeze

You can freeze the dough for up to 1 month for best results. Once you shape the dough into squares and wrap in plastic, place it in a gallon zip loc freezer safe bag. Place in the freezer. 

When ready to use, allow the dough to defrost in the fridge completely. Ideally, remove from the freezer the day before you intend to use the dough. Proceed to roll it out and cut the dough as instructed in the recipe. 

Can I Make these Vegan?

I have not tried making these vegan but if you do try this please let me know how it goes in the comments. 

If you need more recipes to use up your sourdough starter discard, I have several other sourdough discard recipes I would love for you to check out: 

Flaky AND Flavorful Sourdough Pie Crust

Sourdough Discard Tortillas (New Mexican Style)

Brown Butter Sourdough Chocolate Chip Cookies

There are several sourdough cheddar crackers cut in the shape of goldfish on a baking sheet lined with parchment paper and in a small bowl.

Sourdough Cheddar Crackers

These sourdough cheese crackers are the perfect homemade version of goldfish crackers. They are crunchy and super cheesy and are sure to be a big hit amongst your kids.
5 from 2 votes
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course Side Dish, Snack
Cuisine American
Servings 16
Calories 118 kcal



  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 8 ounces sharp cheddar cheese cut into approximate ¾ inch cubes
  • 4 tablespoons cold unsalted butter cut into approximate ¾ inch cubes
  • ½ cup sourdough starter (active starter or unfed sourdough discard)


  • Preheat oven to 375℉.
  • In the bowl of a food processor, pulse together the salt and flour 1-2 times.
  • Add the cheese cubes and process on low until the cheese becomes fine and crumbly.
  • Add the cold butter and continue to process until the entire mixture is crumbly like coarse sand.
  • Add the sourdough starter and process until fully incorporated.
  • Add the cold water, 1 tablespoon at a time, until the dough starts to come together and form clumps. This should only require 1-2 tablespoons of water.
  • Turn the dough out onto a clean surface and shape into two somewhat square shapes approximately 1 inch thick. Wrap one of the squares in plastic wrap and place in the fridge while you work on rolling out the other square.
  • Roll the square out on a lightly floured surface or parchment paper until the dough is approximately ⅛ inch thick.
  • Using a sharp kitchen knife or your goldfish cookie cutter, cut out the crackers and place on a large baking sheet lined with parchment paper. (If using a knife, cut into approximate 1-inch squares. If using the cookie cutter, once you cut out the fish shapes, you will have a lot of excess dough. Simply roll it back into a ball and roll it out again with your rolling pin. Continue to cut out the fish shapes until you use all the dough.)
  • Bake for 11-16 minutes in the preheated oven. Bake time will depend on your oven and how thick you cut your crackers. Check at 11 minutes and extend the bake time as needed. Allow to cool completely before serving.
  • Once you have completed cutting out the first square of dough, you can work on the second one from the fridge. Alternatively you can freeze the second square after placing it in a quart sized freezer bag.


Calories: 118kcalCarbohydrates: 8gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 166mgPotassium: 20mgFiber: 0.3gSugar: 0.1gVitamin A: 229IUCalcium: 102mgIron: 0.4mg
Keyword Sourdough, Sourdough Discard
Tried this recipe?Let us know how it was!

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  1. 5 stars
    These turned out so good and didn’t last 24 hours haha. I guess I’ll be making these again!
    Has anyone tried baking them in an air fryer? Wanted to try and figured I would see if anyone had a temp and timeframe that worked out.
    (Tried clicking five stars, but it would not let me click that dadgum star!)

  2. 5 stars
    These crackers are delicious! And EASY to make! My grandson loves goldfish, but I hate that they are so salty, these crackers are cheesy and flavorful. The dough is super easy to work with and bake up exactly as described. Will make this recipe again!

    1. Thank you for your feedback Pegi! I am so glad you like them. Sometimes I even freeze half the dough so I can have fresh crackers more frequently without having to make the dough as often.

  3. Amazing!! I just made these for the 1st time for my 1 year old and my husband and I are addicted! lol I did add 1/2tsp garlic powder, 1/2tsp onion powder and 1/4 tsp paprika and it’s really yummy!

  4. I made these today for the family! A big hit!!! I used white extra sharp cheese, tumeric and a dash of blk pepper on one batch and a green onion/ranch cheddar cheese. Both recipes were amazing🥰

  5. These turned out great! I wanted a healthy alternative to goldfish and these are the perfect healthy replacement! Thank you!

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