If you’ve ever found yourself reaching for that iconic, buttery snack and wishing you could just whip up a batch in your own kitchen, then this Homemade Ritz Crackers recipe is definitely for you. These crisp, golden rounds capture all the classic flavor you love—slightly salty, delicately sweet, and melt-in-your-mouth tender, just like the originals. Best of all, they’re a breeze to make and come together in no time, making them perfect for those busy weeknights when you just need something simple yet incredibly satisfying.
Why You’ll Love This Recipe
- Quick and Simple: With just a handful of everyday ingredients and a few straightforward steps, this is a snack you can pull off even on the busiest evenings.
- Irresistibly Tasty: The blend of buttery crunch, gentle sweetness, and a touch of salt makes these homemade crackers completely addictive.
- Customizable: You can play around with toppings, add-ins, or even adjust the saltiness to perfectly suit your taste.
- Fresh and Preservative-Free: There’s just something so wonderful about knowing exactly what goes into your crackers—and the flavor is so much brighter than the store-bought version.
- Fun to Make: This is a great kitchen project for all ages, and, honestly, rolling out the dough and cutting the crackers is surprisingly soothing.
Ingredients You’ll Need
- All-purpose flour: The foundation of the cracker, creating the perfect, crisp texture.
- Baking powder: A small but mighty addition, ensuring a light and flaky crunch.
- Sugar: Just a touch—trust me, this is the secret to that signature flavor.
- Kosher salt: Essential for balancing the sweetness and enhancing all the flavors; some for the dough and more for that classic salty top.
- Cold unsalted butter: Cut into cubes, this creates those irresistible pockets of buttery goodness. The colder, the better!
- Vegetable oil: Boosts richness and lends the crackers their lovely tenderness.
- Water: Helps bring the dough together. Cold water works best here.
- Egg: Beaten for a glossy, golden finish before baking.
- Extra kosher salt: A light sprinkle right before baking is non-negotiable.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Why stop at classic? Here are a few ideas to mix things up:
- Cheesy Twist: Add a handful of finely grated sharp cheddar to the dough for a cheesy version.
- Herby Crackers: Mix in dried herbs like rosemary, chives, or thyme for a fragrant twist.
- Seeded Topping: Before baking, top with poppy seeds, sesame seeds, or flax seeds for extra crunch.
- Whole Wheat: For a heartier take, swap in some whole wheat flour—start with half and see how you like it.
- Sweet Touch: Try a dusting of cinnamon-sugar before baking for a snack reminiscent of graham crackers.
How to Make Homemade Ritz Crackers
Step 1: Make the Dough
In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Next, add the cold, cubed butter. Using your fingertips, gently press and mix until the mixture forms pea-sized crumbles. Stir in the vegetable oil, making sure it’s well combined.
Step 2: Add Water and Chill
Pour in the cold water and stir until you have a wet, slightly tacky dough. Wrap it tightly in plastic wrap and refrigerate for an hour. (This quick chill helps the crackers bake up flaky and ensures they won’t spread too much in the oven.)
Step 3: Roll and Cut
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Flour your work surface, and divide your dough in half. Keep the second piece chilled while you roll out the first. Aim for an even, thin layer—this is your ticket to extra crispy crackers. Use a biscuit cutter (or even a small glass) to cut out circles and transfer them to your baking tray.
Step 4: Egg Wash and Season
Brush each cracker with a bit of beaten egg. Then add a sprinkle of kosher salt. This creates that classic Ritz sheen and salty bite.
Step 5: Bake
Bake your crackers for about 10 minutes or until they’re puffed and golden brown. Rotate the pan halfway if they’re coloring unevenly. Let them cool on the tray briefly before moving them to a wire rack to finish crisping up.
Step 6: Repeat
Repeat the process with your second half of dough, and try not to eat too many warm from the tray—they’re truly irresistible at this point!
Pro Tips for Making the Recipe
- Keep Ingredients Cold: Cold butter and water are essential for flakiness.
- Don’t Overwork the Dough: Mix just until it holds together; overmixing can make crackers tough.
- Aim for Thinness: The thinner you roll the dough, the crispier your crackers.
- Egg Wash Magic: Don’t skip this—it creates that perfect golden top and helps the salt stick.
- Taste and Adjust: Want a bit more salt? Add an extra pinch on top before baking.
How to Serve
These crackers truly shine in so many scenarios. Serve them with a wedge of sharp cheddar, a little smear of cream cheese, or as the star of your next homemade cheese board. They’re also perfect for scooping up hummus, tapenade, or your favorite dips. Or, let’s be honest—snack on them just as they are, warm from the oven. For a fancier touch, top with smoked salmon and herbs, or pair with a piping hot bowl of tomato soup for ultimate comfort.
Make Ahead and Storage
Storing Leftovers
Once your crackers have cooled completely, store them in an airtight container at room temperature. They’ll stay crispy and delicious for up to a week—if they last that long.
Freezing
For longer storage, the unbaked dough can be wrapped tightly and frozen for up to a month. Thaw in the fridge overnight, then roll, cut, and bake as usual.
Reheating
If your crackers lose a little crunch, pop them in a 300°F oven for a few minutes to refresh them. They’ll come out tasting just-baked.
FAQs
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Can I make these crackers dairy-free?
Absolutely! Swap the butter for a non-dairy alternative (like margarine or a plant-based butter). The flavor will be a bit different, but you’ll still get a tasty and satisfying cracker.
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Do I need a food processor for the dough?
Not at all. Your hands are the best tool for working the butter into the flour—just be gentle and work quickly to keep that butter cold.
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Can I make gluten-free homemade Ritz crackers?
Yes, you can substitute your favorite gluten-free blend for the all-purpose flour. Just watch the dough’s texture—it should be pliable and not crumbly, so adjust with a touch more water or oil if needed.
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What if I don’t have a round cutter?
No problem! Use a small glass or even just cut the dough into squares with a knife—it’s the buttery flavor and flakiness that matter most, not the shape.
Final Thoughts
Homemade Ritz Crackers are one of those little kitchen miracles—easy, fun, and so much better than anything from a box. With a crunchy bite, real buttery flavor, and endless room for creativity, you’ll want to make these again and again. So roll up your sleeves, get that dough chilling, and treat yourself to a truly special snack. Enjoy every bite!
Print
Homemade Ritz Crackers Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 1/2 cups of crackers 1x
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These homemade Ritz crackers are crisp, buttery, and irresistibly savory, capturing the classic taste and delicate texture of store-bought Ritz, but made fresh in your own kitchen. Perfect as a snack or to serve alongside cheese, dips, or soups, these crackers are made with simple pantry staples and come together easily for a delightful, golden-brown treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon kosher salt
Fats
- 2 tablespoons unsalted cold butter, cubed
- 2 tablespoons vegetable oil
Wet Ingredients
- 4 tablespoons water
- 1 egg, beaten (for egg wash)
For Garnish
- Kosher salt, for garnish
Instructions
- Prepare the Dry Mixture: In a mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and kosher salt until well combined.
- Incorporate Butter and Oil: Using your fingertips, work the cold, cubed butter into the flour mixture, smashing until pea-sized crumbles form. Then add the vegetable oil and mix until evenly distributed.
- Add Water and Form Dough: Pour in the water and stir until a wet dough comes together. Mix just until combined—do not overwork.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This helps the dough firm up and the flavors meld.
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 400ºF (200ºC) and line two sheet trays with parchment paper for easy cleanup and even baking.
- Roll and Cut Crackers: Dust your work surface with flour. Split dough into two portions, refrigerating one half while you work. Roll out one piece as evenly as possible. Use a biscuit cutter to cut circles from the dough, transferring each to the prepared sheet tray.
- Brush and Garnish: Brush each cracker round lightly with beaten egg to promote browning, and sprinkle a little kosher salt on top for extra flavor.
- Bake the Crackers: Bake in the preheated oven for 10 minutes, or until crackers are golden brown and crisp. Repeat the rolling, cutting, and baking for the remaining dough.
- Cool and Serve: Allow crackers to cool slightly on the tray, then transfer to a wire rack to finish cooling completely before storing or serving.
Notes
- For extra crispy crackers, roll the dough as thinly and evenly as possible.
- Use cold butter to maximize flakiness and tenderness.
- Try flavor variations by adding garlic powder, onion powder, or cheese to the dough.
- Store crackers in an airtight container for up to 1 week.
- If you prefer egg-free crackers, brush with water or a little vegetable oil instead.
Nutrition
- Serving Size: about 10 crackers (1/4 cup)
- Calories: 80
- Sugar: 0.5g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg
