Originally posted December 2015 and reposted May 2020.
Who doesn't love these buttery, crunchy, salty crackers? They're classic and it turns out making your Ritz Crackers from scratch is a lot simpler than you might think and super fun to make!
You know that iconic red box with the brown sleeves of buttery, crunchy cracker? Of course you do. So let me introduce you to one of our favorite crackers to make, these Ritz Crackers From Scratch!
Ingredients Needed
And the best part? I'm pretty sure you'll have all of the ingredients you'll need already in your pantry!
- Flour - all purpose flour is best for this recipe
- Sugar - white granulated
- Butter - Salted butter is the best!
- Vegetable Oil - if you don't have vegetable oil, canola oil will work too.
Equipment Needed
- Food Processor - This is what will ensure that everything is well combined but not over mixed. By not over mixing, you keep the crackers nice and flaky. You could use a stand mixer, but you risk over mixing the dough. This is the one we love!
- Rolling Pin - Or anything else to roll the dough with. A rolling pin is easiest, but you can also grab a wine bottle too!
- Cutter - This is the one that we love because it has the scalloped-edged to give it that Ritz Cracker look! (It can also be used for raviolis!)
- Brush - To be able to brush with the egg wash. A good pastry brush is key in the kitchen - we love these!
Step-by-Step Instructions
- Pulse the flour, baking powder, salt, and sugar in a food processor.
- Add butter a little at a time and then add oil and water.
- On a floured surface roll out dough as thin as you can (would like!)
- Cut out crackers
- Poke holes in cut outs to give those classic Ritz appearance and also help them bake evenly.
- Brush with egg wash.
- Bake crackers on parchment paper and then brush with butter right out of the oven.
Let them cool and you have a delightful, buttery, flaky copycat Ritz Cracker From Scratch!
Our Other Cracker Recipes
Sourdough Sesame Rye Crackers From Scratch
FAQs
You can also use a stand mixer, but the food processor helps it from not being over mixed. If the dough's over mixed, then the crackers wont be as flaky. I haven't tried this without either.
You can, but you just need to be extra careful that you slice it super thin. It will save you some time, but I personally think rolling them out is really the best way to make sure they get nice and thin.
No, they wouldn't win in a blind taste test - the main difference being that they don't have the same crisp crunch, but they're really close!
Enjoy, Friends! If you make this recipe tell me what you think! I love to hear from you on Facebook, Pinterest, and Instagram!
Ritz Crackers From Scratch
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tbsp sugar
- 1/2 tsp + another 1/2 tsp salt for topping
- 8 tbsp cold butter, divided
- 2 tbsp vegetable oil
- 2/3 cup water
- 1 egg - beaten optional for egg wash
Instructions
- Preheat oven to 400 F and line baking sheets with parchment paper.
- Add flour, baking powder, sugar, and 1/2 tsp of salt to the food processor and give a quick pulse to combine.
- Add 6 tablespoons of cold butter a few small pats at a time, and pulse to combine then. Then slowly add vegetable oil slowly with the food processor running.
- While the food processor is pulsing, add water a little bit at a time until a dough starts to form into a ball.
- On a floured surface, roll dough out as thin as you can with a rolling pin. Add more flour if needed when it sticks.
- Use cutter to cut the dough out and add cut outs to baking sheets. Continue to roll out dough and cut out crackers until all the dough is used up and place them on parchment lined baking sheet.
- Poke holes in each of the crackers: 2, 3, and 2.
- Brush the cracker cut outs with the egg wash and sprinkle with a kosher salt
- Bake in oven for 10 minutes in the center rack.
- Melt remaining 2 tablespoons of butter and then brush with melted butter while still hot.
- Cool and enjoy!
Hello Tracy, Yes, Bachelor approved, did they look perfect, No, do they taste great, Yes, I had no parchment paper, I spray oiled cookie sheets for the first go-round, made half batch, didn't poke the holes as I didn't want to try my luck, I go more on taste than appearance anyway, thanks!! they are very good, once I was satisfied of rolling the dough very thin, achieved more crisp
Great to hear, Kevin! Thanks so much for sharing!
I DEFINITELY have to work on my technique with these!!! 😐 I tried to double the recipe and ended up with biscuit crackers!! 🤦🏻♀️ Only because I don't think that I put enough butter in the dough. I'll try them again!! They sure tased alright to me definitely a potential for a great cracker here!!!
Oh no! Butter is definitely KEY for this, and rolling them nice and thin. They do take some work, but they're worth it in the end!
The dough is a bit sticky to roll out, but the flavor is right on. I forgot to stick holes in the first bunch, but they were fine. I forgot to add the egg wash to the second and they reminded me more of Captain's wafers. Third bunch is cooking now and I didn't forget anything. I did add a bit of water to the egg so it would spread more evenly.
The crackers turned out to be very crumbly. I suspect that 3 teaspoon of baking powder for 36 crackers is a bit too much. I would not recommend using this recipe.
Looks a great replacement for the commercial version. Couple of oddities in the recipe though. No mention of the cookie cutter in the list of equipment. As a European I always use weight not volume they make for more accurate and repeatable results. Would be good to have grams measures in addition to tsp, tbsp, cup.
Thanks you for these notes, Trevor! Yes, I'm working on adapting the recipes to use volume, as well as you're right, it is more accurate. Also, thanks for the equipment note - it's added!
I need to work a bit with my technique. The flavor was very good. I tried the suggested roll, refrigerate and slice. I could not cut the dough thin enough. I think next time I will try cutting them with a cutter. They were pretty tasty with a slice of cheese. My husband thought they were delicious.
I made this dough.. and instead of rolling it out.. I made it into a couple of logs about the size of a ritz cracker.. those sat in the fridge for a day and then I thin sliced the roll , layed them on parchment paper and baked as per the recipe. I found slicing the roll easier. With a very sharp knife is slices nicely and I think the 24 hour refridgeration pumps up the " Ritz" flavor a bit.
Ooooh genius, Bonnie!! I'm going to try that and maybe update the recipe!!!
These saved our holiday, I will do anything to avoid holiday crowds at the grocery store! Thanks!
This just made my day, Rachel!! SO good to hear, thank you for letting me know!!! 😀
Needs 10 stars! This is an excellent recipe anyone could make. I feel their better than store bought, light, flaky, buttery, delicious! I will always make these from now on. Thank you for sharing this for all to enjoy. If this is your recipe, you are brilliant! thank you.
So glad you enjoyed it, Olex!!
Wow Tracy I never even thought about making crackers before! This is so awesome!!! I am definitely saving this recipe!! Thank you!!
I love ritz crackers! Never tried making it at home - looks delicious and easy to make!
Wow! This is a surprisingly easy recipe. After reading the title - Ritz crackers - I thought this would be quite complicated, but was pleasantly surprised at how easily they're made.
Wow - these look wonderful - and Im betting so much tastier than the packaged versions!
Wow mind blown! Never thought to make these from scratch.
I'm sure these are so much better than store bought! I can't wait to try.
Much! And fun to make!
Be nice if there was an actual review on here. Just sayin'...
Hi Michele,
Sorry you didn't find what you're looking for in these comments. Perhaps the comments on Pinterest from people who have made the recipe will be more helpful? They can be found here: https://www.pinterest.com/pin/523965737877417164/
Thank you for your feedback!
hello, how long do these crackers last until they go bad?
Hi Jenny! These crackers stay fresh in a airtight container for about a week - if you can keep from eating them all before then 😉
Have you`tried freezing this recipe?
Hi Laura, thanks so much for visiting! I haven't tried it yet, but you should be able to freeze the dough, no problem. Just like you'd freeze any other dough, just wrap up the dough ball in plastic wrap!
This look delicious. I don't have a food processor. Do you think I could make them without?
No problem - do you have a stand mixer? You could treat the dough like a bread dough. Mix the dry ingredients then with the dough hook add the butter warm and softened and then the oil and water on low. This should work, although it may just take a bit longer. Let me know how it turns out!
I love homemade Ritz! I'm sure they are tastier and way healthier than the ones I buy. I'm sure my kids will love them. Will be making them soon!
Perfect ritz crackers! Look better than the original! 🙂
Thanks, Neli! 🙂
Hat tip to you Tracy! Making crackers from scratch is sort of like noodles from scratch. I aspire to it, have not yet tried it! You're making this look easy enough to get me started!
Thanks, Diane! You should totally try them, I think they'll surprise you on how simple they are!
I would have never thought to make ritz crackers from scratch. You are awesome, I need to make these now !
Thanks so much!
these look fantastic - and so nice to make from scratch with 100% natural ingredients. Love this.
Thank you!
Those crackers looks fantastic. Ritz might be knocking at your door soon to hire you full time. Love that they are homemade.
Haha! Thanks, Ali!
What a fun and delicious idea; our kids are going to love this one!!
Thanks!
Congrats! And homemade ritz crackers sound yummy!
Thanks, Sharee!
These look amazing and delicious! I will have to make these for my mother-in-law. She loves to eat crackers with peanut butter and have a soda each night before going to bed.
Thanks, Tina! Sounds like your mother in law could totally use some homemade Ritz! ?