Flaky and buttery with that characteristic crunch, Homemade Ritz Crackers might just be better than the ones you buy in a box!
The word “Ritz” evokes high-end luxury: think Ritz Carlton hotels or that song “Puttin’ on the Ritz,” a title that translates to making a show of extravagance. And while the nostalgic and iconic Ritz crackers are pretty affordable and rarely saved just for special occasions, I think everyone would agree that their flaky, buttery richness can certainly be described as luxurious!
Nabisco marketers definitely understood that the word “Ritz” was synonymous with the upscale good life when they christened their new cracker with the moniker in 1934. Struggling Americans at the height of the Great Depression embraced the Ritz cracker so ardently that after its first year on the market, its sales surpassed all of the competitors, including the main one: Sunshine Biscuit’s Hi Ho cracker. Today, the classic Ritz cracker with its scalloped edges and seven tiny holes is considered the best-selling cracker of all time.
And now you can make homemade Ritz crackers in your very own kitchen. The recipe is simple and straightforward, and the result is so delectable. The dough comes together easily and, after a brief rest in the fridge, is a cinch to roll out. Then comes the fun part. Cut out the crackers with a round, ridged cookie cutter, and using a toothpick, poke the signature holes into each one. The holes aren’t just for decoration: they allow steam to escape during baking, which contributes to even baking and a consistent, flaky texture. But the best thing about those holes? They will ensure that your homemade Ritz crackers look just like the real thing! And we think they taste even better.
Cold butter creates flakiness
Many recipes, including those for baked goods, call for room-temperature butter. But not so for homemade Ritz crackers! In this recipe, we use cold butter cut into small pieces, and here’s why. Unlike room-temp butter, the little cold nuggets will not fully incorporate into the dough. When the crackers bake, the water in the butter will melt and turn into steam, and that steam pushes the dough layers apart, creating air pockets. These separate layers are what give the crackers the characteristic flakiness that we so love.
How do I store leftovers?
Homemade Ritz crackers can be stored in an airtight container in a cool, dry place for up to 1 week. You can also freeze them. Place the crackers back-to-back, wrap them tightly in plastic wrap, and then put them in a freezer bag. They will last in the freezer up to 3 months. Thaw at room temperature before serving.
Serving suggestions
Full disclosure: I have been known to eat an entire stack of homemade Ritz crackers just as they are for an afternoon snack! But, that said, here are some of my favorite ways to use them. In the spirit of nostalgia, because this was my favorite way to eat Ritz crackers as a child, I love to spread them with Perfect Peanut Butter and some kind of jelly or jam, like Mixed Berry Vanilla Chia Seed Jam or Orange Marmalade. When I am entertaining, homemade Ritz crackers are an integral part of my charcuterie boards, which often feature Caramelized Onion Jam (so delicious with these sweet, buttery crackers), Prosciutto-Wrapped Mozzarella, Marinated Mozzarella, Artichoke Hearts, Dehydrated Strawberries, and Slow-Cooker Sweet-And-Spicy Nuts.
Homemade Ritz Crackers
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 1/2 teaspoons sugar
- 1 teaspoon salt divided
- 9 tablespoons cold unsalted butter divided
- 2 tablespoons vegetable oil
- 2/3 cup cold water plus more as needed
- 1 egg beaten (for egg wash)
Instructions
- In a bowl, whisk together the flour, baking powder, sugar, and half of the salt.
- Cut 6 tablespoons of the cold butter into small pieces and mix into the dry ingredients until the mixture looks crumbly. Add the vegetable oil and stir to combine.
- Gradually add the water and stir until a wet dough forms. It will be slightly sticky but should stay together. If it's still too crumbly, add a small amount of water little by little until the dough comes together.
- Wrap the dough tightly in plastic wrap and refrigerate for 1 hour to help it come together and make rolling easier.
- On a floured surface, roll the dough out to about 1/8-inch thickness. Use a round cutter with ridged edges (about 1 1/2inches) to cut out circles.
- Preheat your oven to 400°F. Place the dough rounds on a parchment-lined baking sheet.
- Use a toothpick to poke a few holes in each cracker to prevent puffing. Brush with the beaten egg and sprinkle with the remaining salt.
- Bake for about 9-12 minutes until the crackers are golden. Melt the remaining butter and brush it onto the crackers while they are still warm for extra flavor.
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