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.

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.

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.

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.

Homemade Ritz Crackers Recipe

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

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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

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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