Introduction
Homemade saltine crackers are a simple, crunchy snack that you can make with just a few pantry staples. Unlike store-bought versions, these crackers are fresh, preservative-free, and customizable—you can keep them plain and lightly salted for the classic taste, or add herbs and seasonings for a creative twist. They’re perfect for serving with cheese, dips, soups, or just enjoying on their own. Best of all, making saltines at home lets you control the ingredients while achieving that familiar crisp, flaky texture everyone loves.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt (plus extra for sprinkling)
- 2 tablespoons unsalted butter, chilled and cut into small cubes
- ⅔ cup water (cold)
- 1 teaspoon vegetable oil (for brushing)
Instructions:
- Preheat Oven
- Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients
- In a large bowl, combine flour, baking powder, and salt.
- Cut in Butter
- Add the cubed butter and rub it into the flour with your fingertips (or use a pastry cutter) until the mixture looks like coarse crumbs.
- Add Water
- Slowly add the cold water, mixing until the dough comes together. It should be soft but not sticky.
- Knead & Rest
- Knead the dough lightly on a floured surface for 2 minutes. Cover and let rest for 15 minutes to relax the gluten.
- Roll Thin
- Roll out the dough very thin (about 1/16-inch). The thinner, the crisper the crackers.
- Cut & Poke
- Cut into squares using a knife or pizza cutter. Place on the baking sheet.
- Prick each cracker several times with a fork (this prevents puffing).
- Brush & Salt
- Lightly brush tops with oil and sprinkle with extra salt.
- Bake
- Bake for 10–12 minutes, or until golden and crisp. Watch closely—the edges brown quickly.
- Cool
- Let cool on a wire rack before storing.
Storage:
- Keep in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze in a sealed bag for up to 2 months.