Snacks Buttery Homemade Ritz Crackers 4.70 from 13 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Up your charcuterie board with these crispy, bubbly, and buttery homemade Ritz Crackers. They're made with real butter! By Gemma Stafford | August 9, 2022 | 38 Last updated on January 25, 2023 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHAT YOU GET: A homemade version of Ritz Crackers that rivals what you can buy at the store — deliciously buttery, bubbly, crunchy, and salty! Looking to make your charcuterie board a little more special? You need to try my copycat Ritz Crackers recipe! You can buy every artisanal cheese that exists, but I guarantee these homemade buttery crackers will still be the star of the show! You may be wondering how to make Ritz Crackers at home — or if it’s even worth the trouble! I promise I’d never lead you astray; these crackers are surprisingly very easy to make. And you just can’t compare the end product with store-bought. These crackers are everything I love about Ritz; they’re buttery, bubbly, crunchy, and the perfect amount of salty. Try serving these with savory compound butter, like my Blue Cheese Compound Butter or my Chipotle Lime Compound Butter! Or try one of my favorite snacks, Homemade Cream Cheese, on top of these crackers. Do Ritz Crackers Have Dairy? You may not believe this, but the buttery Original Ritz Crackers do not contain dairy and are vegan! However, this recipe includes dairy (as do some other versions and brands, so be sure to check the listed ingredients if you are allergic.) Store-bought Ritz Crackers have artificial flavoring, but my homemade recipe uses real butter to get that iconic taste. Why Do Ritz Crackers Have Holes? Store-bought Ritz Crackers and my homemade recipe both have holes — but why? The holes in a cracker are called “docking holes,” and their purpose is to help ventilate the crackers. As the crackers bake, the air expands, which causes bubbles that may over brown or burn. The holes allow the steam to escape instead of becoming bubbles. It’s the same reason why you would dock a pie crust! I don’t have a docking machine, and I highly doubt most of you do! Instead, I use a toothpick to poke holes in the crackers just before baking. Store-bought Ritz Crackers have seven holes on each cracker if you want to be precise! Tools You Need To Make Homemade Ritz Crackers Measuring cups and spoons Baking sheets 1½-inch (4-cm) round cutter Gemma’s Pro Chef Tips For Making Copycat Ritz Crackers This dough is very soft — the moisture in the dough is what creates the bubbles in the crackers while baking. However, if the dough is too wet to form a ball, knead in a touch more flour (1 or 2 tablespoons) until it just comes together. The soft dough can make it a bit challenging to cut neat circles. If you are having trouble, roll the dough onto a piece of parchment paper and either refrigerate it with the paper for 30 minutes or freeze it for 10 minutes. This should allow you to cut and lift the dough onto your baking sheet more easily. Brush the melted butter onto the crackers while they are still hot, so they absorb more of the buttery flavor. You can add a tablespoon of any dried herb that you would like into the flour mixture. Make a seeded cracker by sprinkling poppy seeds or sesame seeds onto the crackers before you bake them, just after you brush on the egg wash. Try more copycat recipes! 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Author: Gemma Stafford Servings: 50 crackers Ingredients 1 cup (5 oz/142 g) plus 2 tablespoons all-purpose flour1 ½ teaspoons baking powder1 ½ teaspoons granulated sugar¼ teaspoon salt, plus more for topping3 tablespoons (1½ oz/42 g) plus 1 tablespoon (½ oz/14 g) butter, cold and diced1 tablespoon vegetable oil¼ cup (2 floz/60ml) water1 egg, beaten, for egg washsalt, for sprinkling Instructions In a medium bowl, combine the flour, baking powder, sugar, and salt.Cut in 3 tablespoons (1½ oz/42 g) butter until the mixture is crumbly, then stir in the oil.Stir in the water until the mixture forms a dough. It will be very wet but should hold together.Wrap well and chill the dough for at least 1 hour (and up to 2 days).When ready to bake, preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper.Working with a quarter of the dough at a time, on a floured surface, roll out to ⅛-inch-thick (3 mm) or less (as thin as possible) and use a 1½-inch (4-cm) round cutter to cut as many circles as you can.Transfer the circles to a lined baking sheet, then poke holes all over the dough with a toothpick. Brush with the egg wash and sprinkle with some salt.Bake for 10 minutes, until the crackers are bubbled up and golden brown. I like to bake one sheet at a time. Melt the remaining tablespoon of butter and brush on the crackers while still warm. Let cool completely on a wire rack while rolling and baking the remaining crackers.Store in an airtight container at room temperature for up to 1 week.