Of course! Making homemade saltine crackers is a surprisingly simple and rewarding process. They are far superior to the store-bought version—flaky, buttery, and perfectly salty.
You get to control the ingredients, and they are fantastic for soups, cheese plates, or just snacking.
Homemade Saltine Crackers
This recipe yields crispy, flaky, and classic-tasting crackers. The key is rolling the dough very thin.
Yields: About 48-60 crackers
Prep time: 20 minutes
Cook time: 12-15 minutes
Ingredients:
· 1 cup (125g) all-purpose flour
· 1 teaspoon baking powder
· ½ teaspoon salt (plus more for topping)
· 2 tablespoons (28g) cold unsalted butter, cubed
· ⅓ cup (80ml) cold water
· Optional Toppings: Coarse sea salt, flaky salt, everything bagel seasoning, sesame seeds, garlic powder, etc.
Equipment:
· Rolling Pin
· Fork or dough docker (for docking)
· Pizza cutter or sharp knife
· Baking sheet
· Parchment paper
Instructions
Step 1: Make the Dough
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and ½ teaspoon of salt.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, your fingertips, or two forks, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
- Add Water: Pour in the cold water and stir with a fork until a shaggy dough forms.
- Knead Gently: Turn the dough out onto a lightly floured surface and gently knead it 4-5 times, just until it comes together into a smooth ball. Do not overwork it.
Step 2: Roll and Shape the Crackers
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll the Dough: Divide the dough in half. Work with one half at a time, keeping the other covered. On a lightly floured surface, roll the dough out into a very thin rectangle, as thin as you can possibly get it (about 1/16-inch or 1-2mm thick). The thinner you roll, the crispier the crackers will be.
- Dock the Dough: This is the essential step to prevent the crackers from puffing up like pita bread. Use a fork to prick the dough all over in neat rows. If you have a “dough docker,” this is the perfect time to use it.
- Cut into Squares: Use a pizza cutter or a sharp knife to score the dough into 1-inch to 1.5-inch squares. You don’t need to separate them completely yet.
Step 3: Bake the Crackers
- Transfer to Sheet: Carefully lift the parchment paper with the rolled-out dough onto your baking sheet. If you rolled it directly on the counter, gently transfer the sheet of dough onto the prepared baking sheet.
- Add Toppings: Lightly brush or spritz the entire surface of the dough with water. This will help the salt stick. Sprinkle evenly with your chosen salt or seasoning.
- Bake: Bake for 10-15 minutes, or until the crackers are golden brown and crispy. Watch them closely towards the end, as they can go from perfect to burnt quickly.
- Repeat: While the first batch is baking, roll, cut, and dock the second half of the dough.
- Cool: Remove the baking sheet from the oven. Immediately break the crackers apart along the scored lines. Let them cool completely on the baking sheet. They will continue to crisp up as they cool.
Chef’s Tips for Perfect Crackers
· Thickness is Key: The single most important tip is to roll the dough paper-thin. If you think it’s thin enough, roll it a little more.
· Cold Butter is Crucial: Using cold butter ensures a flaky, tender texture, similar to pie crust.
· Don’t Skip the Docking: Pricking the dough with a fork is not optional. It allows steam to escape and prevents large air pockets from forming.
· Even Baking: For the most even color and crispness, rotate the baking sheet halfway through the baking time.
· Storage: Once completely cool, store your homemade saltines in an airtight container at room temperature for up to a week.
Enjoy the incredible, buttery taste of your very own homemade saltine crackers! They are a true testament to how simple ingredients can create something wonderful.