Introduction

Homemade Ritz Crackers offer a delightful, buttery crunch that’s perfect for snacking or serving with your favorite toppings. This simple recipe lets you recreate the classic cracker from scratch with just a few pantry staples. Enjoy the fresh taste and fun of shaping your own crackers!

A close-up view of many round crackers with scalloped edges, light golden brown on the edges and pale beige in the center, arranged in neat rows inside a black container. The crackers have small holes in the middle, and their surface looks slightly rough and crumbly. The container is placed on a white marbled texture, and the photo focuses on the crackers in the front, making the ones at the back blurry. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt (divided)
6 tablespoons unsalted butter (cold)
2 tablespoons vegetable oil
2/3 cup water
3 tablespoons unsalted butter (melted)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a food processor, combine the flour, baking powder, sugar, and 1/2 teaspoon of the salt. Pulse to mix these dry ingredients thoroughly.
Step 3: Add the cold unsalted butter in small pats a few at a time, pulsing to incorporate it into the flour mixture until crumbly.
Step 4: Pour in the vegetable oil and pulse to combine evenly.
Step 5: Gradually add the water a little at a time, pulsing after each addition until the dough begins to form a ball.
Step 6: Roll the dough out as thinly as possible on a floured surface. It’s okay if the thickness varies; this adds to the homemade charm.
Step 7: Use cookie cutters to cut the dough into your preferred shapes, whether traditional Ritz circles or fun designs.
Step 8: Poke holes in each cracker using a fork or skewer. Creating holes helps the crackers bake evenly and prevents bubbling.
Step 9: Place the crackers on a baking sheet lined with parchment paper or a Silpat mat and bake for about 10 minutes, or until they begin to brown lightly.
Step 10: While baking, melt the remaining 3 tablespoons of unsalted butter and mix in the remaining 1/2 teaspoon salt. Adjust salt to your taste.
Step 11: As soon as the crackers come out of the oven, brush them generously with the melted, salty butter.
Step 12: Allow the crackers to cool completely before enjoying their crisp texture and buttery flavor.

Tips & Variations

For perfectly even thickness, roll the dough through a pasta machine before cutting.
Try sprinkling a little coarse sea salt on top before baking for an extra salty crunch.
Use whole wheat flour instead of all-purpose for a nuttier flavor and added fiber.
Experiment with spices like paprika or garlic powder mixed into the dough for a savory twist.

Storage

Store cooled crackers in an airtight container at room temperature for up to one week to maintain their crispness. If they lose their crunch, reheat briefly in a low oven (about 300°F) for a few minutes before serving.

How to Serve

A white bowl filled with two layers of round, golden brown crackers with small dots in the center, some showing a light sprinkle of salt on top, placed closely together. Around the bowl, a few crackers are scattered on a white marbled surface, giving a clean, simple look. The background is softly blurred, with a hint of red and brown shapes adding slight color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a food processor?

Yes, you can mix the ingredients by hand using a pastry cutter or two forks to cut the cold butter into the dry ingredients, then stir in the wet ingredients gradually until a dough forms.

Why do I need to poke holes in the crackers?

Poking holes, or docking, prevents the crackers from puffing up during baking and helps them cook evenly, resulting in a crisp texture.