Sourdough Ritz Crackers Made With Active Starter or Discard
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Growing up, our bread drawer always had something to keep a hungry kid happy. Ritz crackers, Cheez-Its, Entenmann’s chocolate chip cookies, and sometimes bread. Back then, I didn’t care what was in those crunchy crackers; I just loved eating them. Now, I’m more intentional about what goes into my snacks. My gut gets only real ingredients I’ve chosen myself. With a sourdough discard or an active starter and a few pantry staples, I can have a batch of sourdough Ritz crackers ready to enjoy in about an hour. Extras freeze well, but make sure they’ve cooled completely first.
Scroll to the bottom of this post to see the recipe card for this easy recipe.
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Why You’ll Love This Recipe:
I’ve made this sourdough ritz crackers recipe many times, and I don’t see myself stopping anytime soon. These homemade sourdough crackers are a must-try for every home baker, and here’s why:
Crispy, flaky, and buttery:
Cold cubes of butter mix into the dough until it’s sandy, forming flaky, airy layers that puff just enough as they bake. Sourdough discard adds a touch of tang and keeps each bite tender, so the crackers melt in your mouth while staying satisfyingly crisp. Roll them paper-thin, brush with egg wash, sprinkle with flaky salt, and bake until golden. They’re sturdy enough for cheese, spreads, or dips, but my family grabs them on the go until they’re gone. Everyone keeps whispering, ‘just one more.’”
A gentle tang that’s good for your gut:
Using sourdough discard adds a mild, toasty tang that makes each bite more flavorful without tasting sour. Fresh discard keeps it subtle, while older discard gives you a bit more zing. And because the Ritz dough’s naturally fermented, your gut also gets all the great benefits from the good bacteria in the starter.
All the Ritz nostalgia, but homemade:
These sourdough ritz crackers have the same flavor you loved as a kid, but now you get to choose the wholesome ingredients that go in. This easy recipe uses a bunch of simple ingredients that don’t contain preservatives or artificial flavors.
If you fall hard for these (and you will), you’ll probably love my other favorite discard recipes: sourdough goldfish crackers, sourdough Cheez-Its, whole wheat crackers, and sourdough Graham crackers. They all freeze well, so you can bake a batch and always have homemade snacks ready.
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 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.
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 to mix until a dough is formed. 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 Store
Around here, these delicious sourdough ritz crackers rarely last more than three days. I keep them in a jar on the counter, and before I know it, they’re gone.
Store extras in an airtight container at room temperature for a few weeks and they’ll stay crisp.
They also freeze well. Let the crackers cool completely, then pop them into a freezer-safe bag or container. Thaw at room temperature or warm in a 300°F oven for 3–5 minutes to revive that crispy, flaky texture.
FAQs
Either works well. Using sourdough discard gives slightly snappier, flatter crackers, while an active starter adds a touch more puff. Each adds a mild tang and keep the crackers tender. Pick whichever you have on hand and bake the best Ritz-style crackers you can.
You definitely can. You can swap in whole wheat or other whole grain flours like spelt. They’ll be a bit denser than the all-purpose version, but still crisp. Roll the dough thin to keep them light and crunchy, and you could even sprinkle sesame seeds on top for a little extra flavor and texture.
Keep toppings light. Thin slices of sharp cheddar, Swiss, gouda, or pepper jack, a dab of cream cheese, or a few small pieces of fruit work perfectly. Don’t overload them, or the crackers won’t stay crisp and easy to eat.
Yes. You can prepare the dough and chill it for at least 30 minutes, or let it rest in the fridge for up to 2 days for a longer ferment. Rolling and cutting can also be done ahead, but be sure to keep the dough tightly wrapped in plastic. Bake in batches, which means you can bake as many as you want and enjoy fresh crackers anytime.
Sourdough Ritz Crackers Recipe
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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
- 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!
Notes
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.
Tips
- For the most consistent results, it is best to roll the dough as evenly as possible.
- Don’t skip the chill time. This allows the dough to be rollable without being sticky. If you decide to long-ferment the dough, you will need to let the dough sit at room-temperature for 15-20 minutes to soften slightly.
- This recipe can easily be doubled.
- You can also freeze the dough for up to 3 months. Thaw in the fridge and allow the dough to sit at room-temperature for 15-20 minutes before rolling and baking as normal.
These taste so much better than store-bought! Buttery, flaky with the perfect crunch. Yum!
I’ve been using sourdough exclusively and the product, while very tasty, is more like chips than crackers. I also try not to use baking powder to reduce the sodium. In its place I use about 1/2 tsp. baker’s ammonia, ammonium carbonate (NH4CO3), which breaks down to to CO2, water vapor and nitrogen. But with or without the carbonate, the crackers are still “flat.” Have you tried this? If “yes,” what were your results?
I haven’t tested this recipe using baker’s ammonia, so I can’t say for sure how it would affect the texture. My recipe relies on baking powder for a bit of lift and that light, crisp texture, so that could definitely be why yours are turning out more chip-like without it!
Anyone try this recipe without the aid of a food processor?
Absolutely! You can make these without a food processor—it just takes a bit more elbow grease. Use a pastry cutter, two knives, or even your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Then proceed with mixing in the wet ingredients and kneading the dough by hand. The texture might be slightly different, but the crackers will still be delicious and crisp!
First try! They turned out ok, but I didn’t get the flaky texture that you’d expect from a ritz cracker. Maybe I need to troubleshoot? I followed the recipe exactly and the flavor was good, but I’m open to suggestions!
Great question—and I’m so glad you enjoyed the flavor! The most common reason for losing that flaky Ritz-style texture is the butter getting too warm or melting into the dough. For the flakiest, crunchiest crackers, the butter should stay nice and cold so it creates little pockets of steam as they bake. Next time, try chilling the dough well before rolling and baking, and work quickly so the butter doesn’t warm up too much.
Thank you beautiful recipe
Thank you so much! I’m so glad you enjoyed the recipe. Thanks for taking the time to leave a kind comment.