How to Make Sourdough Ritz-Style Crackers

There’s nothing quite like a stack of buttery crackers, a wedge of your favorite cheese, and a spoonful of tomato chutney for an afternoon pick-me-up. These sourdough Ritz-style crackers lift that classic snack to a new level. Made with basic pantry staples and a little sourdough starter or discard, they’re crisp, flaky, and tangy — perfect for sharing or keeping all to yourself.

If you enjoy making sourdough crackers, try experimenting with different flavor variations like ranch or cheese-shaped goldfish-style crackers for a fun twist.

Why You’ll Love This Recipe!

Buttery, flaky texture — The crackers bake up tender and crisp with a delicate, melt-in-your-mouth flake from the combination of cold butter and a light roll-and-bake finish.

Delicious tang from sourdough — Using sourdough starter or discard adds a gentle, pleasant acidity that balances the richness and makes the flavor more interesting than a standard cracker.

Homemade comfort — These are a homemade take on the nostalgic Ritz cracker: familiar, comforting, and made with ingredients you control.

Ingredients

• 300 g all-purpose flour
• 20 g baking powder
• 3 g salt — optional in the dough; flaky sea salt is sprinkled on top
• 20 g white granulated sugar
• 120 g cold butter, cut into cubes (salted or unsalted)
• 25 g light vegetable oil
• 120 g sourdough starter (active or discard)

How to Make Sourdough Ritz Crackers

Equipment: food processor (or bowl and pastry cutter), rolling pin, round cookie cutter, baking sheets, parchment paper, pastry brush.

1. Combine ingredients: Add the flour, baking powder, salt (if using), sugar, cubed cold butter, oil, and sourdough starter to the bowl of a food processor. Pulse until the mixture resembles coarse, wet sand and holds together when pressed. If you don’t have a food processor, cut the butter into the dry ingredients by hand until similar crumbs form, then mix in the starter and oil.

2. Form and chill the dough: Tip the crumbly mixture onto a sheet of parchment paper and press it together into a rough rectangle to form a cohesive dough. Wrap the dough in the parchment, then slip it into a sealed bag and refrigerate for at least 2 hours and up to 24 hours. Chilling firms the butter and makes rolling much easier.

3. Preheat and prepare trays: When ready to bake, preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.

4. Roll and cut: Divide the chilled rectangle in half. Work with one half at a time, rolling the dough between sheets of parchment to prevent sticking. Roll to about 1/4 inch (6 mm) thick. Use a small round cookie cutter to cut rounds. For the classic crinkled edge look, use a fluted cutter.

5. Dock and arrange: Place each round on the parchment-lined trays and use a skewer or lollipop stick to poke four small holes in the center of each cracker — they’ll resemble little buttons when ready.

6. Brush and salt: Lightly brush each round with melted butter and sprinkle with flaky sea salt. This gives the crackers their classic sheen and a final crunch of salt.

7. Bake: Bake at 180°C (350°F) for about 15 minutes, or until the crackers are golden brown at the edges. Keep an eye on them — thin crackers can go from golden to burnt quickly.

8. Cool and serve: Remove from the oven and allow crackers to cool completely on the tray so they crisp up fully. Serve with cheese, chutney, or as a snack on their own.

How to Store and Freeze

Pantry: Store cooled crackers in an airtight container at room temperature for up to two weeks. Glass or ceramic containers help keep them crisp; plastic containers can sometimes allow them to soften.

Freezer: For longer storage, freeze baked crackers in a sealed freezer bag. Another useful method is to make a double batch of dough: bake one portion and cut and flash-freeze the second batch of raw cut crackers on trays. Once frozen, transfer to a bag and bake straight from frozen when you want fresh crackers.

Recipe Details

• Prep time: 15 minutes active, plus chilling
• Cook time: 15 minutes
• Total: Allow up to 24 hours including chilling; about 30 minutes active time
• Yields: Approximately 80 crackers
• Author: Kate Freebairn (recipe source)

Notes

Salt: If you prefer less salt, omit the 3 g from the dough and simply sprinkle flaky sea salt on top to taste. Adjust the amount of melted butter for brushing if you prefer a lighter finish.