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4.33 from 79 votes
A bowl of homemade Ritz Crackers sit on a wood cutting board. They look crispy.
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Buttery Homemade Ritz 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!

Course: Dinner, Lunch
Cuisine: American
Servings: 50 crackers
Author: Gemma Stafford
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
  • ¼ cup  (2 floz/60ml) water
  • 1 egg, beaten, for egg wash
  • salt, for sprinkling
Instructions
  1. In a medium bowl, combine the flour, baking powder, sugar, and salt.
  2. Cut in 3 tablespoons (1½ oz/42 g) butter until the mixture is crumbly, then stir in the oil.
  3. Stir in the water until the mixture forms a dough. It will be very wet but should hold together.
  4. Wrap well and chill the dough for at least 1 hour (and up to 2 days).
  5. When ready to bake, preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper.

  6. 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.

  7. 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.

  8. Bake for 10 minutes, until the crackers are bubbled up and golden brown. I like to bake one sheet at a time.

  9. 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.
  10. Store in an airtight container at room temperature for up to 1 week.