Ritz crackers have been a favorite American snack food since the 1930s. Their rich and buttery flavor is so appealing. The ingredients list, however, is not as enticing. Today we are sharing a recipe for a Ritz-like cracker that recreates all of the delicious satisfaction of Ritz crackers without the undesirablle ingredients. Perfect for any dip or a charcuterie board!
This recipe was created by our friend Gretchen Adler. Gretchen is a homemaker and creator who is passionate about helping people transform their lifestyles by preparing nourishing meals with whole ingredients. We are excited to share her process for creating these delicious, cheesy Einkorn Crackers.
Skip right to the recipe or keep scrolling to get some extra tips and tricks!
Why You Need to Try These Cheesy Einkorn Ritz Crackers
Normal Ritz Crackers are made with white flour that’s been enriched with synthetic vitamins, soybean and canola oil, sugar, high fructose corn syrup, soy lecithin, and natural flavors. They’re not certified organic, so the wheat and soy are sprayed with toxic chemicals during the growing period.
We can do better and we must do better! Let’s make our own snack foods from scratch to nourish our families and improve our health, rather than harm.
I recommend doubling this recipe because they go fast!
Ingredients for Cheesy Einkorn Ritz Crackers
Whole Grain Einkorn Flour – You can mill your own flour at home or purchase Fresh Milled Flour From our website
Shredded Cheese – I used half cheddar and half parmesan
Fine Mineral Salt – Just a pinch for punchy flavors
Butter – Use cold hard butter cut into small pieces
Water – You will also want the water to be cold so that it doesn’t melt the butter
How to Make Cheesy Einkorn Ritz Crackers
First, we will combine the flour, shredded cheese, salt, and cold butter in a bowl. Use your hand to combine these ingredients. Be sure that the pieces of butter get coated in flour. You will want to move quickly through this process so that the butter doesn’t become too soft. Keeping the butter somewhat solid is key to getting the right texture. Next, slowly add the water. You only want it to be wet enough to press the dough together in a big ball. Once it reaches this point, stop adding water and gently kneed for just one minute. The dough should be slightly crumbly (somewhat like pie crust dough). If you add too much water or knead too much, the Finished products will be tough rather than crispy.
When the dough is the right consistency, flatten the ball of dough into a disk. Wrap the dough in parchment paper and chill it in the refrigerator for at least an hour. You need the dough to become hard before we roll it out and bake it,
Once the dough has hardened, unwrap it and place it on a well-floured work surface. Next, roll the dough out until it reaches about ¼ of an inch in thickness. Use a bench scraper as you roll to keep the dough from getting stuck to the counter.
After you have rolled it to the desired thickness, a cookie cutter to punch out the individual crackers. If you don’t have a cookie cutter that is the right size, you can also just cut them into squares, they will taste just as good!
Once you have your crackers shaped, use a toothpick to poke a few small holes in each cracker. This will not only create the same look as original Ritz crackers, but it will also keep them from puffing up too much in the oven.
Next, spread the crackers out on a baking sheet covered with parchment paper. Bake the crackers at 350° for 16 minutes or until golden brown. Once baked, remove them from the oven and let them cool on the baking sheet for 3-5 minutes before moving them to a cooling rack to finish cooling.
And that’s it! Serve these delicious crackers warm or store them in an airtight container until you’re ready to use them.
Cheesy Einkorn Ritz Crackers
- ▪️1/2 cup whole grain einkorn flour 1/4 cup einkorn berries, milled
- ▪️1 cup shredded cheese I used 1/2 cup parmigiano reggiano and 1/2 cup cheddar
- ▪️1/2 tsp fine mineral salt
- ▪️2 tbsp cold butter cut into small pieces
- ▪️2 tbsp cold water approximately
- Combine all ingredients except the water in a bowl and mix by hand.
- Add the water slowly and knead until you form a ball. and gently knead into a dough.
- Flatten the dough into a disk and wrap in parchment paper. Refrigerate for 1 hour until hardened.
- Flour your surface and roll out the dough to about 1/4 of an inch. Work quickly and use a dough scraper to help lift the dough as you work, so it doesn’t stick to the surface.
- When rolled out, use a circle cutter to punch out crackers. You can alternatively cut into squares.
- Line a baking sheet with parchment paper and place the crackers on top. Poke holes in the crackers with something narrow and sharp like a meat thermometer or toothpick.
- Bake at 350°F for 16 minutes. Let cool on cookie rack and store in air-tight jar in pantry.