Can I make the dough ahead of time?

Yes! The dough can be made up to two days in advance and stored in the fridge (or frozen for longer). Simply let the dough soften slightly at room temperature so it’s easier to roll out.

How do I ensure my crackers are really crispy?

Bake until the crackers are deep golden brown and let them cool completely on a wire rack. Don’t skip the chilling step, as it helps prevent sogginess and ensures maximum flakiness.

Can I make these dairy-free?

Absolutely. Swap the butter with a plant-based alternative and use a non-dairy milk wash instead of egg for browning. The crackers will still be delicious and crisp.

Can I use a different type of fat instead of vegetable oil?

You sure can. Light olive oil or another neutral oil will work fine. Butter alone isn’t enough—you want the combo for the best texture!

Homemade Ritz Crackers Recipe

Description

These homemade Ritz crackers are delightfully crisp, buttery, and perfectly seasoned with a hint of sweetness and salt. They’re easy to make with simple ingredients, resulting in a snack that’s tastier and fresher than store-bought versions. Perfect for cheese boards, snacking, or party appetizers.

Ingredients

Units Scale

Dough

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon kosher salt
2 tablespoons unsalted cold butter, cubed
2 tablespoons vegetable oil
4 tablespoons water

Topping

1 egg, beaten (for egg wash)
Kosher salt, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and kosher salt until evenly combined.
Incorporate Butter and Oil: Using your fingertips, smash the cold, cubed butter into the flour mixture until you have pea-sized crumbles and most of the butter is incorporated. Next, mix in the vegetable oil until distributed.
Add Water and Form Dough: Pour in the water and stir until the mixture comes together and forms a moist dough.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to help it firm up and make rolling easier.
Preheat Oven and Prepare Trays: Preheat your oven to 400ºF (200ºC) and line two sheet trays with parchment paper.
Roll and Cut Dough: Lightly dust your work surface with flour and cut the chilled dough into two pieces. Work with one piece at a time, keeping the other half refrigerated. Roll the dough out evenly and use a biscuit cutter to stamp out as many rounds as you can. Transfer the rounds to the prepared sheet tray.
Egg Wash and Salt: Brush each round with beaten egg, then sprinkle lightly with kosher salt for garnish.
Bake: Bake the crackers in the preheated oven for 10 minutes or until they are golden brown. Repeat rolling, cutting, and baking with the remaining dough.
Cool: Let the crackers cool slightly on the tray, then transfer them to a wire rack to cool completely before serving or storing.

Notes

Keep butter cold for the flakiest crackers.
If the dough becomes too soft to roll, chill it again briefly.
Crackers can be stored in an airtight container for up to a week.
For extra flavor, add a pinch of paprika or garlic powder to the dough.
Roll the dough as thin as possible for maximum crispiness.

Nutrition

Serving Size: 1/4 cup (about 5-6 crackers)
Calories: 70
Sugar: 0.5g
Sodium: 135mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0.3g
Protein: 1g
Cholesterol: 10mg