Homemade Sourdough "Ritz" Crackers

These copycat Ritz crackers have the added benefit of sourdough and are buttery, crisp, and made with real ingredients!

Since I started cooking more from scratch, I realized I could make my own version at home with simple pantry ingredients and my trusty sourdough starter.

These sourdough Ritz style crackers are everything you love about the store-bought version but made with real ingredients and no seed oils. They're dangerously easy to snack on and the perfect way to use up a little sourdough starter.

You can eat them plain or dip them in hummus. My personal favorite is to sandwich them between peanut butter for a homemade twist on a childhood classic.

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Step-by-Step Instructions

Step 1: Combine the dry ingredients

In a food processor (or large bowl) combine:

1½ cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon organic cane sugar, ½ teaspoon salt

Pulse or whisk to evenly distribute everything.

the cane sugar can be evenly replaced with granulated sugar

Step 2: Cut in the butter

Add 6 tablespoons cold, cubed unsalted butter to the mixture. I will do this in two batches, so 3 tablespoons at a time.

Pulse several times (or cut in with a pastry cutter if using a bowl only) until the mixture looks sandy, you should have small pea-sized bits of butter.

That little butter texture is what gives you those classic, flaky Ritz layers.

Step 3: Add the wet ingredients

Pour in: ½ cup sourdough starter (active or discard will work), 2 tablespoons olive oil and ⅓ cup water.

Pulse or mix until the dough just comes together. It should be soft but not sticky. If it's too dry, add another teaspoon or two of water.

*I used about 1/3 cup of cold water but it may take up to 1/2 cup. Add the water last and only do a little at a time.

Step 4: Chill the dough

Kneed lightly on a floured surface just until the dough comes together. Divide the dough into three portions, flatten them into discs, wrap in plastic or beeswax wrap, and refrigerate for at least 1 hour. To get the added benefit of the sourdough I keep mine in the fridge for about 12-24 hours for a longer fermentation.

Refrigerating makes the dough easier to roll out and helps those butter layers stay flaky.

Step 5: Roll and cut

Preheat your oven to 400°F (200°C).

Working with one portion at a time, roll out the dough very thin, about 1/4 inch or less. I have found I get the best success when I do this between two sheets of parchment paper. Even with a floured surface this dough seems to stick. The thinner you roll, the crisper the crackers! I try to work quick because as the dough warms up it becomes harder to work with. I have definitely thrown my down back in the fridge for a little to make my life easier.

Use a small round cutter (or the rim of a shot glass would work) to cut out crackers. Use a fork to poke holes in the center for that classic Ritz look. To avoid the fork sticking to the dough I will roll the fork down.

Step 6: Bake

Transfer the parchment sheet with the cut crackers onto a baking sheet. I also love using this baking sheet because it's already nonstick.

Bake at 400°F for 10–12 minutes, until lightly golden around the edges.

Keep a close eye near the end. They go from golden to too done quickly!

Step 7: Toss in butter and salt

While still hot, toss the crackers in a bowl with a little melted butter and a sprinkle of salt. This step gives them that irresistible, buttery Ritz flavor.

Step 8: Cool and enjoy

Let the crackers cool completely before storing.

Once cooled, store in an airtight container for up to a week. They definitely don't last that long in my house!

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Final Thoughts

For an extra treat, spread with peanut butter and sandwich two together.

Buttery, flaky, and full of that homemade charm. These sourdough Ritz crackers are perfect for snacking, lunchboxes, or spreading with peanut butter for a nostalgic little bite of comfort.