Welcome back to another episode of my kids loved something from the store, and I decided to make it homemade. I know, I know. But here we are, and I am not sorry even a little bit.

Homemade goldfish crackers. I genuinely never thought this would be something I would make from scratch in my kitchen. It sounds complicated and fussy and like something that should just stay in the little orange bag where it belongs. But one day I went down a rabbit hole and discovered that homemade goldfish are actually only four or five ingredients, take very little time, and taste so much better than anything from the store that I have not looked back since.

And I mean it when I say better. There is this buttery cheesy richness to a homemade goldfish that the store-bought version just cannot touch. They are crispy and savory and deeply cheesy, and once you pop a handful, you completely understand why your kids have been obsessed with these their whole lives. My kids lost their minds the first time I made these, and honestly, so did I.

The best part is that once you master this dough, you can make all kinds of variations: classic cheddar goldfish, white cheddar, spicy, even Cheez-Its if you have the right cutter! I have the links to my favorite cutters on my Amazon storefront so you can get the exact same ones I use.

Let’s Make It

Add your shredded cheddar cheese, flour, and salt to your blender. Blend it all together until it looks crumbly and combined, like a sandy cheesy mixture.

Then add your softened butter and milk and blend again. It will come together quickly into a crumbly dough.

Dump the dough out of the blender onto your work surface. This is more of an oily dough than a traditional flour dough, so you do not need much flour on your surface at all.

Knead it together until it is fully combined and then shape it into a rectangle, not a ball, but a rectangle. This makes rolling it out easier later.

Wrap it up and pop it in the refrigerator for at least one hour to chill. Overnight is perfectly fine too and actually makes the dough even easier to work with. Cold dough rolls thinner and holds its shape better when you cut it.

When you are ready to bake, preheat your oven to 325°F. Roll your dough out on a lightly floured surface as thin as you can get it; this dough puffs up quite a bit in the oven, so thinner is better unless you want a thicker cracker. Use your goldfish cutter or whatever cutter you are using to cut out your shapes and place them on a parchment-lined baking sheet.

Bake at 325°F for 15 to 17 minutes until golden and crispy. Low and slow is the move here; you want them to dry out and crisp up without burning.

Let them cool on the pan; they will crisp up even more as they cool!

Flavor Variations to Try

• Classic Cheddar — the original and always a crowd pleaser. Sharp cheddar gives the most flavor.
• White Cheddar — swap the regular cheddar for white cheddar, and you get a slightly milder, more buttery cracker that is absolutely incredible.
• Spicy Cheddar — add garlic powder, onion powder, celery salt, and a pinch of cayenne to the dough.
• These are addictive in the best possible way.
• Swiss Cheese — a completely different flavor profile that is nutty and rich and so delicious. Great for adults who want something a little more sophisticated.
• Everything Bagel — add everything bagel seasoning right into the dough. Your new favorite snack, I promise.
• Parmesan — swap half the cheddar for Parmesan for a sharper, nuttier cracker. So so good.

Tips From Your Mom Bestie

Thin is better. This dough puffs up more than you expect in the oven. Roll it as thin as you can get it for a crispy cracker. If you want something thicker and more substantial, roll it a little thicker, but know they will be more bready than crispy.

Cold dough is easier to work with. Do not skip the fridge time. Even just an hour makes a huge difference in how the dough handles and cuts.

You can swap milk for cold water. If you do not have milk on hand, cold water works perfectly as a substitute. The texture is slightly different but still absolutely delicious.
Top with sea salt right out of the oven. A little sprinkle of flaky sea salt on top while they are still warm takes these to a whole other level. Highly recommend.

Get the fun cutters. I use the Cheez-It the goldfish cutter, and I have it linked on my Amazon storefront. They also have teddy bear cutters and other fun shapes that make these so much more fun for kids. Your kids will love helping cut them out!

Use other cheeses. This dough works with almost any hard cheese. Cheddar is the classic, but white cheddar, Swiss, Parmesan, and Gruyere all make a slightly different and equally delicious cracker. Make a few varieties at once and do a taste test!
Store in an airtight container. These keep well at room temperature in a sealed container for about a week. If they last that long, which in our house they absolutely do not.

Four ingredients, one blender, and a fish-shaped cutter changed snack time in our house forever. Your kids are going to flip, and you are going to wonder why you ever bought the orange bag.

…and that’s all we did today! 

Cyndi

@themhoffers Replying to @🩷Roxi🍒 homemade goldfish!! Once you make them you wont buy them anymore! #homemadegoldfish ♬ original sound – Cyndi – Themhoffers

Item’s Used:

• Mixing Bowl
• Rolling Pin
• Measuring  Cups
• Rubber Spatula
• Sheet Pans
• Parchment Paper
• Stand Mixer
• Gold Fish Cookie cutter
• Cheese It Cookie Cutter
• Mini Heart Cookie Cutter

Homemade Goldfish Crackers

5 from 1 vote

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Ingredients Method

Ingredients

  

What You’ll Need

• The baseline — just 5 ingredients:
• 8 oz cheddar cheese shredded
• 1 cup all purpose flour
• 1 tsp salt
• ¼ cup butter softened
• 2 tbsp milk
• Optional spices to kick it up:
• Garlic powder
• Onion powder
• Celery salt
• A pinch of cayenne for a little heat

Method

 

1. Preheat the oven and line a baking sheet with parchment paper.
2. Add cheese, flour, butter, and seasonings to a food processor.
3. Pulse until the dough comes together.
4. Roll the dough out thinly on a lightly floured surface.
5. Cut into small cracker shapes using a cutter or knife.
6. Transfer crackers to the baking sheet and bake until crisp and lightly golden.
7. Cool completely before storing in an airtight container.

Tried this recipe?

Let us know how it was!