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.