Can I use salted butter instead of unsalted?

Absolutely, but reduce the extra kosher salt in the dough or topping to avoid them getting overly salty. Unsalted gives you more control, but you can make it work!

Do I have to chill the dough?

Chilling is key for texture. It relaxes the gluten so the crackers aren’t tough, and helps the butter create those signature flaky layers. Don’t skip it—even just 1 hour makes all the difference.

Can I use a food processor to make the dough?

Definitely! Pulse the dry ingredients and butter until crumbly, add liquids, and pulse again until just combined. Just don’t overwork it—stop as soon as it clumps together.

My crackers turned out soft—what went wrong?

If they’re soft, they may have been rolled a bit thick, or needed another minute or two in the oven. Cool completely on a rack to crisp up fully. You can also pop them back in the oven for a few minutes if you need to firm them up.

Homemade Ritz Crackers Recipe

Description

These Homemade Ritz Crackers are delightfully crisp, buttery, and just a touch salty for the perfect snack or accompaniment to your favorite dips and cheeses. With simple pantry ingredients and a straightforward method, you can enjoy the classic taste of Ritz crackers, freshly baked from your own oven.

Ingredients

Units Scale

Dry Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon kosher salt

Wet Ingredients

4 tablespoons water
2 tablespoons unsalted cold butter, cubed
2 tablespoons vegetable oil
1 egg, beaten (for egg wash)

For Garnish

Kosher salt, for garnish

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Instructions

Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, sugar, and kosher salt to evenly combine the dry components.
Cut in Butter and Add Oil: Add the cubed cold butter to the bowl and use your fingertips to smash it into the flour mixture, creating pea-sized crumbles. Pour in the vegetable oil and mix until just combined.
Form the Dough: Gradually add the water, stirring until a slightly wet dough forms and all dry bits are incorporated.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow it to firm up for easy rolling.
Preheat and Prepare Baking Sheets: Preheat your oven to 400ºF (200ºC) and lightly line two baking sheets with parchment paper.
Roll and Cut Dough: Dust your work surface with flour and cut the chilled dough into two portions. While keeping one half refrigerated, roll the other into an even thickness. Use a biscuit cutter to cut rounds and place them on a prepared baking sheet.
Egg Wash and Salt: Brush the tops of the dough rounds with beaten egg and sprinkle with a little extra kosher salt for garnish.
Bake: Bake the crackers for about 10 minutes, or until they are golden brown and crisp at the edges. Repeat for the remaining dough.
Cool: Allow the crackers to cool slightly on the trays before transferring them to a wire rack to cool completely.

Notes

Ensure butter is cold for the flakiest crackers.
Don’t skip chilling the dough; it makes handling and rolling much easier.
Store crackers in an airtight container at room temperature for up to 1 week.
Great served with cheese or as a crunchy snack on their own.

Nutrition

Serving Size: about 10 crackers
Calories: 80
Sugar: 0.5g
Sodium: 100mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.3g
Protein: 1g
Cholesterol: 10mg