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Buttery Homemade Ritz Crackers

5 from 2 votes
Up your charcuterie board with these crispy, bubbly, and buttery homemade Ritz Crackers. They're made with real butter!
A bowl of homemade Ritz Crackers sit on a wood cutting board. They look crispy.

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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.

A close up of crispy, buttery homemade Ritz Crackers. The crackers are in a bowl, one is on a wooden cutting board with a bite taken out of it.

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

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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Buttery Homemade Ritz Crackers

5 from 2 votes
Up your charcuterie board with these crispy, bubbly, and buttery homemade Ritz Crackers. They're made with real butter!
Author: Gemma Stafford
Servings: 50 crackers
Prep Time 15 mins
Cook Time 10 mins
Chill Time 1 hr
Up your charcuterie board with these crispy, bubbly, and buttery homemade Ritz Crackers. They're made with real butter!
Author: Gemma Stafford
Servings: 50 crackers

Ingredients

  • 1 cup (5 oz/142 g) plus 2 tablespoons all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons granulated sugar
  • ¼ teaspoon salt, plus more for topping
  • 3 tablespoons (1½ oz/42 g) plus 1 tablespoon (½ oz/14 g) butter, cold and diced
  • 1 tablespoon vegetable oil
  • cup  (2 ½ floz/75ml) water
  • 1 egg, beaten, for egg wash

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.
  • 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.
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Nic
Nic
26 days ago

Could you use olive oil? We are trying to avoid seed oils and would love to try these!

Sayantani
Sayantani
30 days ago

Can I grate the cold butter in using a box grater. Or would that lead to quicker melting of the butter? Thanks Gemma.

Donna
Donna
1 month ago

Gemma: How about chilling the dough in rolls like you would cookie dough and then just slicing it to cracker width? Would that not work just as well?

Tish
Tish
20 days ago

Do I have to add the sugar?

Shirley
Shirley
30 days ago

Gemma… Check your butter measurement.

Ronda
Ronda
1 month ago

Hi Gemma, would this recipe work with a gluten free flour?

Thin Mints Chocolate Cookies. (Like the Girl Scout
Thin Mints Chocolate Cookies. (Like the Girl Scout
1 month ago

What can be used to replace the egg wash? I’m allergic to eggs but would like to try these crackers.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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