Sourdough Ritz Crackers offer a delightful twist on the classic favorite, blending a rich tangy flavor with a satisfying crunch. In this article, you’ll discover how easy it is to whip up these delicious treats at home, along with tips for using both the active starter and the discard. Get ready to elevate your snacking game while reducing waste.
Ingredients & Substitutions
- Flour – I used all-purpose flour for this recipe.
- Unsalted Butter – Be sure to us cubed, cold or frozen butter! This allows for the most flaky crackers. If you substitute with salted butter, reduce the salt by 1 gram (¼ teaspoon).
- Sugar: Adds a touch of sweetness to balance the savory flavors.
- Salt: I use flaky sea salt to enhance the taste of these homemade crackers.
- Baking Power: Helps the crackers rise slightly and stay light.
- Sourdough Starter – I used cold, fresh sourdough discard that is no more than 1-2 days old. You can certainly use older discard if that’s your preference, but it’ll bring a more tangy flavor to these crackers. You can also use a bubbly starter for similar results, just be sure to use the same amount in grams.
Baking Time For Ritz Crackers
| Time | Process |
|---|---|
| 3:00 PM | Preheat oven to 350°F (175°C). Line baking sheets with parchment. |
| 3:05 PM | Combine flour, baking powder, sugar, salt, and cold cubed butter. |
| 3:10 PM | Add cold sourdough starter or discard; mix until crumbly dough forms. |
| 3:15 PM | Press dough into a disc, cover, and chill in fridge for 30 minutes. |
| 3:45 PM | Roll dough out on floured surface to 1/16 inch thickness. |
| 3:50 PM | Cut into crackers; dock holes with toothpick; place on sheets. |
| 3:55 PM | Brush crackers with egg wash and sprinkle flaky sea salt. |
| 4:00 PM | Bake for 8–10 minutes until golden and crisp. |
| 4:10 PM | Remove from oven and cool completely on wire racks. |
| 4:20 PM | Crackers ready to enjoy or store. |
How to Make Sourdough Ritz Crackers
7 . Remove the crackers from the oven and cool slightly on a wire rack. Enjoy.
How to Store
To keep your homemade sourdough Ritz crackers fresh and crisp, store them in an airtight container at room temperature once they have completely cooled. Using a glass jar or a container with a tight seal works best to maintain their flaky texture and prevents them from becoming soft due to moisture exposure. They will generally stay delicious and crunchy for up to two weeks. If the crackers start to lose their crunch, you can easily revive them by warming them in an oven preheated to 300°F (150°C) for 3 to 5 minutes. For longer storage, sourdough crackers freeze well; simply place them in a sealed freezer-safe bag, thaw at room temperature when needed, and reheat briefly to regain crispness. Adding a small paper towel inside the storage container can help absorb excess moisture and keep the crackers crisp longer. Following these tips ensures your sourdough Ritz crackers remain a perfect snack for days after baking.
For More Guidance:
Why You’ll Love This Recipe:
Crispy, flaky, and buttery:
You’ll be happy by how these crispy, flaky, and buttery crackers transform snacking into a luxury meal experience. Picture this: cold cubes of butter mixed into the dough create a sandy texture that gives rise to perfectly airy layers. As they bake, these layers puff just enough to provide a delightful crunch a texture that contrasts beautifully with the tender, melt in your mouth quality brought by the addition of sourdough discard. This little twist not only enhances flavor with a hint of tang but also ensures each piece remains satisfyingly crisp.
A gentle tang that’s good for your gut:
You’ll love this recipe not just for its delightful flavor but also for the gut friendly benefits it brings. Using sourdough discard adds a mild, toasty tang that elevates each bite without overpowering your palate. When you’re working with fresh discard, the flavor remains subtly complex, enhancing the overall dish without tasting overtly sour. However, if you let your discard age a little longer, you’ll notice a zesty kick that can turn an ordinary meal into a memorable experience.
All the Ritz nostalgia, but homemade:
Sinking your teeth into a perfectly crisp cracker that captures the essence of your childhood these sourdough Ritz crackers deliver just that nostalgic flavor, but with a modern twist. Made with wholesome, simple ingredients, you can wave goodbye to preservatives and artificial flavors, all while feeling good about what you eat. This easy recipe not only makes snacking guilt free but also brings a new level of satisfaction when you realize you had a hand in crafting your food.
FAQs
Can I use sourdough discard instead of active starter?
Yes, both active bubbly starter or sourdough discard work well. Discard may give a slightly tangier flavor, while active starter can add a lighter texture. Use the same weight (around 60g) for either.
What type of flour works best?
All-purpose flour is ideal for this recipe for a tender but crispy cracker.
Why should I use cold butter?
Cold, cubed butter creates flaky layers in the crackers. Warm butter will make the dough greasy and less flaky.
Why do I need to dock the crackers?
Docking (pricking holes) prevents puffing and helps the crackers bake evenly flat and crisp.
Can I store the dough before baking?
Yes, dough can be refrigerated for up to 2 days for a longer ferment, which develops more flavor. Bring to room temp slightly before rolling out.
How can I tell when the crackers are done?
They should be golden brown on the edges and firm to the touch. Cooling on a wire rack will help them crisp up further.
Why are my crackers soft after baking?
They need to cool completely on a wire rack. If still soft, briefly reheat in a 300°F oven for 3-5 minutes.
Can I add flavors or toppings?
Yes, add herbs, seeds, cheese, or spices to customize. Brush with egg wash and sprinkle salt before baking for most flavors.
How do I store leftover crackers?
Store cooled crackers in an airtight container with a paper towel inside to absorb moisture. They keep well for 1-2 weeks at room temperature.
Can I freeze sourdough crackers?
Yes, freeze in a sealed bag and thaw at room temp. Reheat briefly to restore crispness.
Warnings:
- Allergies: Be aware of potential allergens in your ingredients, especially if using commercial add-ins like cheese, seeds, or nuts. Always check labels for allergens if serving others.
- Proper Handling of Starter: Use a healthy, active sourdough starter or discard. Discard that smells off, has mold, or shows signs of spoilage should not be used, as it could cause food safety issues.
- Thin Rolling and Docking: Roll crackers thin and dock holes to prevent puffing. Underdone or thick crackers may be chewy or unevenly baked.
- Baking Time & Temperature: Overbaking can burn crackers while underbaking leaves them soft. Follow baking time guidelines precisely.
- Storage: Store crackers in airtight containers after complete cooling to prevent moisture absorption and sogginess.
- Store-bought Safety Recalls: Commercial Ritz crackers have had recalls, including a serious peanut labeling error causing life-threatening allergy risks in 2025. Homemade crackers avoid this risk but always double-check ingredients if you have allergies.
- Cross-Contamination: When making sourdough crackers at home, avoid cross-contamination with raw ingredients or surfaces that could harbor bacteria.
Sourdough Ritz Crackers Recipe
Equipment
- Food Processor
- Rolling Pin
- Baking Sheet
- Ritz Cookie Cutter
Ingredients
- 100 grams all-purpose flour 3/4 cup
- 6 grams baking powder 1 1/2 teaspoons
- 13 grams sugar 1 Tablespoon
- 3 grams salt 1/2 teaspoon
- 57 grams unsalted butter cold & cubed 4 Tablespoons
- 60 grams sourdough discard cold 1/4 cup
- egg wash
- flaky salt if desired
Instructions
- To a bowl of a food processor, add the flour, baking powder, sugar, salt and cold, cubed butter. Mix until a sandy texture is formed and the butter is.
- 100 grams all-purpose flour,6 grams baking powder,13 grams sugar,3 grams salt,57 grams unsalted butter, cold & cubed
- Pour in the cold sourdough discard and continue to mix until the discard is incorporated. The dough will still look crumbly, but when you press a piece of the cracker dough together, it should stick to itself. It shouldn’t be dry.
- 60 grams sourdough discard, cold
- Remove the dough from the food processor onto a clean work surface. Press and shape the dough into a flat disc, cover with plastic wrap and chill for at least 30 minutes in the fridge.
- You can also store the dough in the fridge for up to 2 days to long-ferment.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- On a lightly floured surface or a piece of parchment paper, roll the dough into a large rectangular shape that’s 1/16th of an inch thick. Using a cookie cutter or a sharp knife, cut the dough to create crackers.
- Place the shaped cracker dough on the prepared baking sheet with spaces in between. Use a toothpick to dock 7 holes in the center of each cracker. This prevents the crackers from puffing up.
- In a small bowl, whisk together an egg with a splash of water. Brush the top of each cracker with an egg wash and sprinkle the dough with lightly flaky sea salt. Bake the crackers for 8-10 minutes, or until they are golden brown.
- egg wash,flaky salt
- While the first batch bakes, continue to re-roll and cut the remaining dough until all of the crackers are cut. You will need to bake in a few batches.
- Remove the baked Sourdough Ritz Crackers from the oven and cool completely on a wire rack before serving. The crackers will become crunchier as they cool. Enjoy.
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