Sourdough Ritz Crackers Recipe

Flaky, buttery sourdough crackers that are just like homemade Ritz crackers! These are perfect for any occasion, whether it's a casual cheese platter for dinner or a gathering where you want to really impress!

Course Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 15

Fermentation Time 1

Total Time 1 30

Servings crackers

Calories 29kcal

Equipment

Rolling Pin
Round Cookie Cutter
Pastry Brush

Ingredients

300 g All Purpose Flour
20 g Baking Powder
3 g Salt (see notes)
20 g Sugar (white, granulated sugar)
120 g Butter (cold, I've used salted butter)
25 g Vegetable oil
120 g Sourdough Starter (or sourdough discard)

Topping

10 g Flaky Sea Salt
20 g Butter (melted for brushing)

Instructions

Add all ingredients to the bowl of your food processor and blitz for around 30 seconds or until the mixture resembles wet sand. It should look crumbly, but hold together when you press it (see photos above).
When you're happy with the mixture, tip it out onto a piece of parchment paper and press the crumbs together into a rough rectangle. Press it out so that it's a cohesive dough.
Wrap the dough in the parchment paper, place into a ziploc bag and into the fridge for a minimum of 2 hours, but up to 24 hours.
When you're ready to bake the cookies, preheat your oven to 180C (350F). Grab 2 large cookie sheets and line with parchment paper.
Take the dough out of the fridge and cut the rectangle in half. Roll each half of the dough out into a large rectangle. I recommend doing this between two layers of parchment paper as the dough can stick to the rolling pin. You want to dough to be around ¼" thick.
Cut out small rounds using a small cookie cutter. Place the rounds onto the parchment lined baking trays and use a skewer or lollipop stick to punch 4 holes in each round of dough.
Brush the rounds with the melted butter and sprinkle with flaky sea salt before baking at 180C (350F) for around 15 minutes (just keep an eye on them as they can burn easily).
Once golden brown, remove the crackers from the oven and allow them cool on the tray before enjoying with your favorite cheese!

Notes

Salt - I love salt so I've added salt to the dough, as well as on top. If you don't like things too salty, skip the salt in the dough and just add the flaky sea salt.

Nutrition