Ritz crackers' signature holes aren't random—they're precisely placed to prevent puffing during the 475°F commercial baking process.
Homemade Ritz
Indulge in the nostalgia of buttery, flaky goodness with our easy homemade Ritz crackers! Crafted with just a handful of ingredients like creamy butter and a hint of sea salt, these delightful snacks are perfect for dipping or enjoying on their own. Whip up a batch and relive those childhood snack times with a fresh twist!
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
📝 Ingredients
Pantry Items
Amounts also listed in instructions below
- 1 ½ cups (180 g) all-purpose flour
- baking powder (to taste)
- 6 tbsp (84 g) cold unsalted butter
- cold water (to taste)
- melted butter (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat oven to 400°F and line a baking sheet with parchment paper.
- 2
Add flour, baking powder, and salt to a food processor; pulse a few times to mix.
- 3
Drop in the cold butter and pulse until it looks like coarse crumbs.
- 4
Slowly pour in the cold water just until the dough comes together.
- 5
Roll dough very thin (about 1/16 inch) on a floured surface.
- 6
Cut into small rounds and poke tiny holes with a toothpick or fork.
- 7
Brush lightly with melted butter and sprinkle with salt.
- 8
Bake 10–12 minutes, until golden and crisp.
- 9
Cool completely before storing — if they make it that far.
💡 Pro Tips
- ✓Roll the dough to exactly 1/16 inch thickness using guide sticks or a pasta machine on setting #6, as thicker crackers won't achieve the signature snap and will bake unevenly.technique1/16 inch thickness
- ✓Keep butter at 35-40°F when pulsing so it creates distinct fat layers that steam during baking, creating the flaky texture without making the dough greasy.ingredient35-40°F
- ✓Poke holes every ¼ inch in a grid pattern to prevent steam pockets that cause uneven puffing and ensure uniform crispness throughout each cracker.technique¼ inch spacing
- ✓Bake at exactly 400°F for 10-12 minutes, rotating the pan halfway through, because lower temps won't develop proper browning while higher temps burn edges before centers crisp.timing400°F, 10-12 minutes
- ✓Add cold water gradually until dough just holds together at 60-65% hydration, as too much water develops gluten and makes crackers tough instead of tender.ingredient60-65% hydration
Share this recipe
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
Share this recipe
Ritz crackers' signature holes aren't random—they're precisely placed to prevent puffing during the 475°F commercial baking process.
Homemade Ritz
Indulge in the nostalgia of buttery, flaky goodness with our easy homemade Ritz crackers! Crafted with just a handful of ingredients like creamy butter and a hint of sea salt, these delightful snacks are perfect for dipping or enjoying on their own. Whip up a batch and relive those childhood snack times with a fresh twist!
📝 Ingredients
Pantry Items
Amounts also listed in instructions below
- 1 ½ cups (180 g) all-purpose flour
- baking powder (to taste)
- 6 tbsp (84 g) cold unsalted butter
- cold water (to taste)
- melted butter (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat oven to 400°F and line a baking sheet with parchment paper.
- 2
Add flour, baking powder, and salt to a food processor; pulse a few times to mix.
- 3
Drop in the cold butter and pulse until it looks like coarse crumbs.
- 4
Slowly pour in the cold water just until the dough comes together.
- 5
Roll dough very thin (about 1/16 inch) on a floured surface.
- 6
Cut into small rounds and poke tiny holes with a toothpick or fork.
- 7
Brush lightly with melted butter and sprinkle with salt.
- 8
Bake 10–12 minutes, until golden and crisp.
- 9
Cool completely before storing — if they make it that far.
💡 Pro Tips
- ✓Roll the dough to exactly 1/16 inch thickness using guide sticks or a pasta machine on setting #6, as thicker crackers won't achieve the signature snap and will bake unevenly.technique1/16 inch thickness
- ✓Keep butter at 35-40°F when pulsing so it creates distinct fat layers that steam during baking, creating the flaky texture without making the dough greasy.ingredient35-40°F
- ✓Poke holes every ¼ inch in a grid pattern to prevent steam pockets that cause uneven puffing and ensure uniform crispness throughout each cracker.technique¼ inch spacing
- ✓Bake at exactly 400°F for 10-12 minutes, rotating the pan halfway through, because lower temps won't develop proper browning while higher temps burn edges before centers crisp.timing400°F, 10-12 minutes
- ✓Add cold water gradually until dough just holds together at 60-65% hydration, as too much water develops gluten and makes crackers tough instead of tender.ingredient60-65% hydration