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Explore Homemade Ritz Crackers with 44,349 views, 1,900 likes, and 13 comments. Experience the impact of this video content that has captured audience attention.

Homemade Ritz Crackers for our Better Than Store-Bought series! 🧈 Buttery, salty, flaky, slightly sweet – we went through SO many test rounds to get these just right. So worth it…they’re absolutely delicious and perfect for holiday charcuterie boards, serving with cheese balls, and so much more! Click the link in our profile for the full recipe or head straight to: https://www.crowdedkitchen.com/homemade-ritz-crackers/ If you love better than store-bought recipes like this, you’ll also love our recipes for homemade cheez-its, graham crackers, Oreos and so much more on our website! 1 ½ cups all-purpose flour 1 teaspoon baking powder 1 tablespoon granulated sugar ¾ teaspoon kosher salt 6 tablespoons unsalted butter very cold, cut into ½-inch cubes 5 tablespoons cold water heavy cream for brushing kosher salt for the tops To a food processor, add the flour, baking powder, sugar, and salt, and pulse a few times to combine. Add the butter and pulse until the pieces are about the size of peas. While pulsing, drizzle in the water until the dough no longer looks powdery. The butter will break down into smaller pieces as you pulse. Turn the dough out onto the counter. If it isn't holding together, knead it for a few seconds, then pat it into a rectangle. Roll the dough out to about 6×12 inches (15×30cm). Fold it in thirds like a letter, turn it 90 degrees, then roll and repeat the folding process two more times (no need to chill between folds). This is what creates flaky layers. Wrap the dough tightly in plastic wrap and chill for 1 hour. Preheat the oven to 350°F/175°C with a rack in the middle position, and line a sheet pan with parchment paper. Roll the dough into a 12×14-inch (30×35cm) rectangle. Cut the dough into circles with a 2-inch (5cm) fluted cutter. Brush the crackers with a thin coat of heavy cream. Using a thin skewer, poke 7 holes all the way through each cracker (one in the center, four in a square around it, and one on each side of the square in line with the center hole), then sprinkle lightly with salt. Transfer to the prepared sheet pan. Bake for 18 to 22 minutes, until the edges start to turn golden brown and the tops are no longer completely pale. Let them cool on the pan.

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