Sourdough Discard Cheesy Fish Crackers

For many of us, store-bought cheesy fish crackers were a childhood favorite. They were perfect for lunchboxes, road trips, or just snacking by the handful. I also think that for many of us who grew up on these fun crackers we also want to find a way for our kids to enjoy them without all the additives and preservatives. This is where my homemade sourdough discard cheesy fish crackers come in. With only five simple ingredients you can enjoy these crackers once again without worrying about what might be in them and your kids will love them. Not to mention you will save some money on your grocery bill by making these at home.

What’s also great about these crackers is they use your sourdough discard that you hate throwing away. The sourdough taste also adds to the flavor of these crackers enhancing the cheesy flavor. I recommend using a sharp cheddar cheese for these crackers but of course you can have fun and experiment with any cheese you’d like.

Ingredients for sourdough discard cheesy fish crackers:

*This recipes makes about 2 cups of crackers depending on the size of your fish cracker cutout.*

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 cup avocado oil, olive oil, or melted butter
• 1 cup shredded cheddar cheese (I recommend sharp cheddar)
• 1 teaspoon salt, plus more for sprinkling over the top

Directions:

• 1.) In the bowl of a stand mixer add the discard, flour, oil, shredded cheese and salt. Using the dough hook begin mixing the dough together.

• 2.) Once the dough is smooth and cleaning the sides of the bowl it is ready. It will be soft but it won’t be sticky.

• 3.) Cut the dough in half and form into two balls. Cover with a tea towel and let rest for 20 minutes before rolling out.

• 4.) Preheat the oven to 375 degrees. Place one ball of dough onto a piece of parchment paper and roll out to the size where it will still fit on your baking sheet. Get it as thin as you can.

• 5.) Put a little bit of flour on a plate and dip your fish cracker cut out in the flour before cutting your fish crackers. You won’t separate the fish crackers until after they have baked and cooled.

• 6.) Press your cracker cutter into the dough firmly and try and get as many fish as you can out of the dough. I don’t worry about the cutter going over the edges.
• 7.) Sprinkle the top the dough with salt, transfer the dough on the parchment to the baking sheet. Repeat for the second ball of dough.
• 8.) Bake for 10 minutes then rotate the cookie sheets and bake for another 10-15 minutes until the crackers begin to brown.
• 9.) Remove from the oven, move the crackers on the parchment to wire racks to cool completely.

• 10.) When the crackers have cooled completely start breaking the crackers apart. If they still need to crisp up a bit set your oven to 400 degrees, put the crackers on a parchment lined baking sheet and put back in the oven. In 2 minute increments toss the crackers with a spatula and keep doing that until they crisp up. Watch them closely so they don’t burn!

• 11.) Once they have cooled completely store in an airtight container for 2-3 days. Enjoy!

Notes:

• You can play around with these and experiment with different kinds of cheeses! For example try using a freshly grated parmesan instead of cheddar.
• These little crackers would be great on top of your favorite soup or even as croutons in a salad.
• If it’s been a couple days and they aren’t as crisp as the first day you can heat your oven to 400 degrees, line a cookie sheet with parchment paper and pop in the oven for 2 minute increments tossing with a spatula until they have crisped up.
• I bought my fish cracker cut out on Amazon. Just search “fish cracker cutout” and lots of options will pop up.

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