Crisp and Flaky Ritz Crackers with Fresh Milled Flour

There’s something quietly satisfying about homemade crackers that you just can’t get from the store-bought version. Especially when they come out crisp and flaky, with that deep, buttery flavor that nudges you to have just one more. This homemade ritz cracker recipe made with fresh milled flour turns a simple, nostalgic snack into a delightful kitchen adventure. Plus, the fresh flour adds a subtle depth that makes every bite sing. Whether you’re snacking solo or sharing with friends, you'd be surprised how easy it is to make your own crackers. They may end up becoming a wonderful addition to your weekly homemade snack routine. So roll up your sleeves and treat yourself to some homemade crunch.

Course Snack

Cuisine American

Keyword ritz crackers

Prep Time 20

Cook Time 10

Chill Time 2

Total Time 2 30

Servings crackers

Calories 24kcal

Ingredients

1 ⅓ cups freshly milled soft white wheat flour finely milled (153 grams)
1 ½ teaspoons baking powder
2 teaspoons sugar or maple sugar
¼ teaspoon salt
4 tablespoons cold butter cubed (58 grams)
⅓ cup plus 2 tablespoons water
1 egg for egg wash
1 tablespoon melted butter for brushing

Instructions

In a medium bowl, combine flour, baking powder, sugar, and salt.
Add the butter and use a pastry cutter or fork to cut the butter into the flour mixture. It should resemble small peas.
Add ⅓ cup water and mix together. If needed, add the remaining 2 tablespoons water. The dough should be pretty wet, but not so wet that it sticks to everything. It should not have any dry flour in it.
Shape the dough into a disc and wrap in plastic wrap. Refrigerate for 1-2 hours until cold and somewhat firmer.
Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper.
Flour a work surface and cut ⅓ of the dough off. Place the remaining dough back in the fridge. Roll the dough out about as thin as possible and use a 1 ½ inch circle cutter to cut shapes out.
Place them on the prepared baking sheet and brush with the egg wash. You can place them pretty close together because they do not spread much. Use a fork to poke three rows of holes into each cracker. Sprinkle with some salt.
Bake for 10-14 minutes until they start to turn golden brown.
Remove from the oven and brush with the melted butter. Then allow to cool.
Continue rolling out and cutting the dough until all of it is used, keeping the dough you are not using in the fridge to stay cold.

Nutrition