Saltine Crackers
Crisp, flaky, and perfectly salted homemade crackers that rival any store-bought version. These classic American soda crackers are surprisingly simple to make with basic pantry staples and bake up light and golden in under 30 minutes.
For 80 servings
- prep
Preheat oven and prepare pans.
Preheat oven to 400°F. Line two large baking sheets with parchment paper.
- mix
Combine the dry ingredients.
In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
- mix
Cut in the cold butter.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
TIPKeep the butter cold — warm butter makes crackers tough instead of flaky. - mix
Form the dough with cold water.
Drizzle in the cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. It should hold its shape when pressed but not be sticky.
- rest · ~10 min
Rest the dough briefly.
Gather the dough into a ball, wrap in plastic wrap, and let it rest at room temperature for 10 minutes. This relaxes the gluten for easier rolling.
- prep
Roll the dough paper-thin.
Divide the dough in half. On a lightly floured surface, roll each portion into a large rectangle, about 1/16 inch thick. The dough should be nearly translucent.
TIPRolling paper-thin is the secret to truly crispy crackers. - prep
Dock and cut the crackers.
1.Transfer the rolled dough onto the prepared baking sheets.2.Prick the dough all over with a fork to prevent air bubbles.3.Use a pizza cutter or sharp knife to cut the dough into 1.5-inch squares.TIPDon't separate the crackers — they'll break apart easily after baking. - bake · ~12 min
Season and bake until golden.
1.Lightly brush the dough with a tiny amount of cold water.2.Sprinkle flakey sea salt evenly over the top.3.Bake for 10-12 minutes, rotating pans halfway, until crackers are pale golden and crisp.TIPWatch closely during the last 2 minutes — they go from golden to burnt fast. - rest · ~15 min
Cool completely on the baking sheets.
Let the crackers cool completely on the baking sheets. They will crisp up further as they cool. Once cool, break along the cut lines into individual crackers.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest crackers, handle the dough as little as possible to avoid developing gluten.
- 2If you don't have a pastry cutter, use two knives in a scissor motion to cut in the butter.
- 3Chill the rolled-out dough on the baking sheet for 5 minutes before baking to keep the butter cold.
- 4Use a ruler as a guide when cutting the squares so they break apart evenly after baking.
- 5Store baked saltines in an airtight container at room temperature for up to 1 week; recrisp in a 300°F oven for 3 minutes if needed.
Adapt it for your goals.
Everything Bagel
After brushing with water, sprinkle with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and a pinch of flaky salt for a savory, bagel-inspired cracker.
CheeseCheese
Add 1/2 cup finely grated sharp cheddar or Parmesan to the dry ingredients before cutting in the butter for a cheesy, golden cracker.
Herb & Black PepperHerb & Black Pepper
Mix 1 teaspoon dried thyme or rosemary and 1/2 teaspoon freshly cracked black pepper into the flour for aromatic, peppery crackers.
Spicy ChiliSpicy Chili
Add 1/2 teaspoon chili powder and a pinch of cayenne to the flour, and sprinkle a little smoked paprika on top before baking for a warm kick.
Why this is on our healthy list.
Lower Sodium Control
Making saltines at home lets you control the exact amount of salt, reducing overall sodium compared to many store-bought versions.
No Preservatives
Homemade saltines contain no artificial preservatives, dough conditioners, or trans fats often found in packaged crackers.
Simple, Whole-Food Ingredients
With only flour, butter, salt, and baking soda, these crackers are made from recognizable pantry staples free of additives.
Frequently asked questions
Tough crackers usually mean the butter got too warm or the dough was overworked. Keep butter cold and mix just until combined.
