Sourdough Ritz Crackers Recipe

Yield: crackers

Prep Time: 10

Cook Time: 8

Chill Time: 30

Total Time: 48

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!

4.34 from 3 votes

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Equipment

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!

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.

Nutrition

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