Description
Learn how to make homemade Ritz crackers from scratch with simple pantry ingredients. These buttery, flaky crackers are perfect for snacking or pairing with your favorite toppings. This easy recipe uses a food processor for quick dough preparation and baking for a crisp, golden finish.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour (255 g)
- 3 tsp baking powder (14 g)
- 1 tbsp sugar (14 g)
- 1 tsp kosher salt (divided)
- 8 tbsp cold butter, divided
- 2 tbsp vegetable oil (1 oz)
- 1/3 cup water (may vary)
Finishing Ingredients
- 1 egg, beaten (optional for egg wash)
- Kosher salt for sprinkling
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a food processor, add the flour, baking powder, sugar, and half a teaspoon of kosher salt. Pulse briefly to mix all dry ingredients evenly.
- Add butter and oil: Add 6 tablespoons of cold butter in small pats to the food processor, pulsing until well mixed. Slowly pour in the vegetable oil while the processor runs, incorporating it into the dough mixture.
- Add water gradually: While the food processor is pulsing, slowly add water a little at a time until the dough starts to form a ball. Avoid adding all the water at once to prevent a sticky dough.
- Roll out dough: On a floured surface, roll the dough out as thin as possible using a rolling pin. Use extra flour as needed to prevent sticking.
- Cut crackers: Use a round cutter to cut out the cracker shapes. Place the cut dough pieces onto the prepared baking sheets. Continue rolling and cutting until all dough is used.
- Dock crackers: Poke holes in each cracker in a pattern of 2, 3, and 2 holes to allow steam to escape and help prevent puffing during baking.
- Apply egg wash and salt: Brush each cracker with the beaten egg wash for a golden finish, then sprinkle with kosher salt on top.
- Bake: Bake the crackers on the center rack of the oven for 10 minutes until crispy and lightly golden.
- Butter finish: Melt the remaining 2 tablespoons of butter and brush it over the hot crackers right after baking for extra buttery flavor and shine.
- Cool and serve: Let the crackers cool completely on a wire rack before enjoying for maximum crispness.
Notes
- If you prefer vegan or dairy-free crackers, substitute butter with a plant-based margarine and omit the egg wash.
- The amount of water needed may vary depending on flour type and humidity; add slowly to avoid a sticky dough.
- Use a sharp round cutter to achieve uniform cracker shapes.
- For a less salty cracker, reduce kosher salt amount or omit salt on top after egg wash.
- Store cooled crackers in an airtight container to maintain crispness for up to one week.
