Sourdough Ritz Crackers (Discard or Active Starter)

These Sourdough Ritz Crackers are buttery, flaky, and ready in under an hour, made with your sourdough discard or active starter and just a handful of pantry staples.

If you grew up reaching for a sleeve of Ritz crackers, you already know the appeal: that perfectly salted, melt-in-your-mouth crunch that pairs with everything from cheese boards to afternoon snacking. This homemade version delivers the same satisfying bite, but with real ingredients you actually recognize, no preservatives, no seed oils, no artificial flavors.

Whether you’re working with a bubbly active starter or day-old discard, this recipe works beautifully either way. And if you want to take it further, you can long-ferment the dough overnight for extra depth of flavor and added gut-health benefits. Either way, you’re one batch away from the best cracker you’ve ever made.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

• Flour – I used all-purpose flour for this recipe.
• Unsalted Butter – Be sure to use 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

💡Sourdough Tip: Not sure if your discard is the right hydration for this recipe? Use our free Sourdough Hydration Calculator to check your starter ratios before baking. A 100% hydration discard works perfectly in this recipe as written.

How to Make Sourdough Ritz Crackers

To a bowl of a food processor, add the flour, baking powder, sugar, salt, and cold butter. Mix until a sandy texture is formed. 

Pour in the cold sourdough starter discard and continue mixing until a dough forms. Here’s how to make your own sourdough starter if you haven’t learned that already.

Shape the Ritz dough into a flat disc, cover with plastic wrap, and chill for at least 30 minutes in the fridge.

On a lightly floured surface or a piece of parchment paper, roll the dough into a large rectangular shape that’s about 1/16th of an inch thick. Use a small cookie cutter, a sharp knife, or even a pastry wheel to cut out the cracker dough.

Continue to re-roll the remaining dough until all of the crackers are cut. You’ll need to bake in batches. 

Place the shaped cracker dough on the prepared baking sheet. Use a toothpick to poke 7 holes in the center of each cracker. Brush an egg wash and sprinkle the dough with flaky sea salt before baking the crackers at 350°F for 8-10 minutes, or until they are golden brown. 

Remove the crackers from the oven and cool slightly on a wire rack. Enjoy!

How to Serve Sourdough Ritz Crackers

These crackers are endlessly versatile — here are some of the best ways to enjoy them:

• With cheese and charcuterie — Layer them on a board with sharp cheddar, brie, prosciutto, and a drizzle of honey. The buttery, tangy flavor of the sourdough pairs beautifully with both mild and bold cheeses.
• As a soup dipper — Serve alongside a warm bowl of tomato soup, chicken noodle, or beef stew. They hold up better than store-bought crackers and add a homemade touch.
• With dips and spreads — Try them with hummus, whipped ricotta, cream cheese, or your favorite jam. A classic pairing is cream cheese and pepper jelly.
• As a simple snack — Straight from the container with a sprinkle of flaky sea salt. Honestly, they rarely make it to a plate.
• Topped like crostini — Add a slice of cucumber, a smear of herbed butter, or a piece of smoked salmon for an easy appetizer.

How to Store Sourdough Ritz Crackers

At room temperature: Once fully cooled, transfer your crackers to an airtight container or zip-lock bag. They will stay crisp at room temperature for up to 5–7 days. Make sure they are completely cool before sealing — any residual warmth traps steam and softens them.

In the freezer: These crackers freeze surprisingly well. Place cooled crackers in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature for 15–20 minutes before serving. You can also pop them in a 300°F oven for 3–5 minutes to refresh their crunch after freezing.

Pro tip: If your crackers soften after a few days, spread them on a baking sheet and bake at 300°F for 4–5 minutes. They’ll crisp right back up.

For More Guidance:

Why You’ll Love This Recipe

Crispy, Flaky, and Melt-in-Your-Mouth Buttery

Every bite has that signature shatter-crunch you love about classic Ritz — achieved with cold butter worked into the dough for perfectly flaky, golden layers.

A Subtle Tang That’s Actually Good for Your Gut

Sourdough discard isn’t just a flavor upgrade — it adds natural probiotics and makes these crackers easier to digest than anything you’ll find in a store-bought sleeve. According to Healthline, the fermentation process in sourdough breaks down gluten and phytic acid, making nutrients easier for your body to absorb.

All the Ritz Nostalgia, Made With Real Ingredients

Same iconic round shape, same buttery richness, same satisfying crunch — but made in your own kitchen with wholesome pantry staples and zero preservatives.

Frequently Asked Questions

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

Sourdough Ritz Crackers are quick, crispy, and tangy, a perfect homemade snack ready in under an hour. Or long-ferment the dough for extra gut-health benefits!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Chill Time 30 minutes mins

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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