I grew up being a Ritz kid. They were a satisfying snack, super yummy and our pantry always had them on hand. Fast forward to today, and I am still of Ritz girl BUT I am also a girl with gut health priorities and a sourdough starter that has become one of my closest friends…
If you are looking for a gut friendly alternative to store bought crackers, look no further. Storebought crackers like Ritz contains synthetic oils, processed sugars and artificial ingredients. Not a great daily option! My crackers contain the wonder of sourdough alongside wholesome ingredients such as avocado oil instead of seed and processed oils.
Be sure to check out my other Pantry Staples for more recipe basics like this.
Why Sourdough Discard?
I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.
Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads, I boasted of zero migraines/headaches AND even saw my skin clearing up.
Fast forward to now, I bake all our own bread by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!
This recipe does just use a sourdough discard and is not an overnight fermentation option, which really is the best for your gut, but that doesn’t mean sourdough discard is without its own goodness.
Here are some sourdough discard facts for you:
- Sourdough discard goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
- Blood sugar friendly: Sourdough discard works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
- Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
- Fibrous: Sourdough discard is loaded with fibre to help you feel fuller for longer and lower cholesterol.
- The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
- Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!
Ritz Sourdough Crackers Ingredients
- Sourdough Discard: Of course we need sourdough discard! I use mine at room temperature.
- Flour: I get my flour from a local organic mill. Any all purpose flour works!
- Salted Butter: You can use unsalted, but you will have to add extra salt for taste.
- Baking Powder
- Sugar: I use organic cane sugar.
- Salt: My favorite is sea salt.
- Avocado Oil: We are using this over seed or canola oils.
- Water
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In order for us to store these sourdough crackers easily and at room temperature, we need to ensure they are fully baked and cooled before placing into an airtight container. Any extra moisture can cause bacteria and may mold the crackers early!
If you enjoy extra toppings, be sure to brush these with melted butter before baking and add some coarse salt or parmesan cheese. Yum!
How To Make Ritz Sourdough Crackers From Scratch
These are quick and simple to make! They are ready for same day use and come together quite quickly!
If you have time on your hands, you can buy cute cracker cutters online or be like me and use your kids play-dough cookie cutters. If time is tight, a pizza cutter or sharp knife is my favorite way to cut these into square-ish shapes.
STEP 1: COMBINE & CHILL
In a medium bowl, combine your flour, baking powder, sugar and salt. Cut in 6 tablespoons of cold butter and use a pastry cutter to further cut it down into the mixture until the butter is about the size of peas.
Pour over your avocado oil and discard, giving it a good mix. Pour over your water slowly and start to knead and press your dough together. Make this process quick so our butter does not overly soften from the heat of your hands. Once the dough forms into a ball, give it a good press to remove any air or uneven texture and place it covered or cling wrapped in the fridge for at least an hour.
STEP 2: CUT & BAKE
Remove your dough and place it onto a floured surface. Roll out your dough until desired thickness. I go either quite thin or a little thick. Depends on what you are going for! Use a circle cutter to cut circles from the dough and place onto a parchment paper lined cookie sheet.
Bake for 10-12 minutes and as soon as they are removed from the oven, brush them with the remaining butter.
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How To Store
Keep your crackers at room temperature in an airtight container. Eat within a week for best crunchy texture!
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!
Ritz Sourdough Crackers
Ingredients
- 2 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- 8 Tablespoons Cold Salted Butter Divided
- 2 Tablespoons Avocado Oil
- 60 Grams Sourdough Discard
- 1/3 Cup Water
- 1/2 Teaspoon Coarse Salt For Topping
Instructions
- In a medium bowl, combine your flour, baking powder, sugar and salt. Cut in 6 tablespoons of cold butter and use a pastry cutter to further cut it down into the mixture until the butter is about the size of peas.
- Pour over your avocado oil and discard, giving it a good mix. Pour over your water slowly and start to knead and press your dough together. Make this process quick so our butter does not overly soften from the heat of your hands. Once the dough forms into a ball, give it a good press to remove any air or uneven texture and place it covered or cling wrapped in the fridge for at least an hour.
- Preheat oven to 400 degrees.
- Remove your dough and place it onto a floured surface. Roll out your dough until desired thickness. I go either quite thin or a little thick. Depends on what you are going for! Use a circle cutter to cut circles from the dough and place onto a parchment paper lined cookie sheet. If you don’t have the patience to use a cookie cutter, use a pizza slicer instead and go across the dough to make square shapes.
- Bake for 10-12 minutes and as soon as they are removed from the oven, brush them with the remaining butter.
- Store at room temperature in an airtight container for up to 7 days.
Hi Sarah, my sourdough starter is turning 7 years old. I have loved the process of making bread. It has only been recently that I have been learning how to use discard. I just wanted to say thank you so much for creating these recipes. It is a gift to my family and I! This recipe was both fun and tasty! My family keeps asking for more.
Absolutely amazing!!! I added about 1/2 to 3/4 cup finely grated marble cheese and they were next level! Way better than store bought if you ask me, flakey and crunchy… 🤤 Thankyou Sarah!
They turned out great but the suggested prep time is not realistic.
On any recipe ever, not just here, the recipe time is never accurate for the first couple run throughs. And sometimes I never get as fast as the person who wrote the recipe. I’d always add time.
My kids and I love these… they lasted maybe a day and a half 😋 Thank you for sharing your recipes.
Perfect , thank you 🙂 I did them very quickly and they have better taste than the ones from the market and with good ingredients.