Homemade Saltine Crackers

 

Homemade Saltine Crackers
There is nothing like the snap of a fresh, butter-kissed saltine. This method gives you ultra-thin, shatter-crisp
 crackers with clean flavor and just the right salt.
Keep them classic or add spices and seeds for a gourmet twist.

Roll nearly paper-thin for maximum crunch and an even bake.

Table of Contents

    Recipe Details
    Ingredients
    Step-By-Step Instructions
    Why This Recipe Works
    Tips, Variations & Serving Ideas
    Storage
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Recipe Details

Author: tinsuf

Category:

 Snack / Cracker

Prep: 25 minutes


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Egg
seasoning
SALAD
Cake
Seasoning
soup
SOUP
CAKES
crackers
COOKIES

Bake: 15–20 minutes

Yield: 80–120 crackers

Ingredients

    4 cups all-purpose flour
    1 tablespoon baking powder
    1/4 cup unsalted butter, cold and cubed
    1 1/3 cups milk (or unsweetened almond/oat milk)
    Coarse salt, for sprinkling
    1 egg white or 1 egg yolk + 1 tablespoon water, for egg wash
    Optional seasonings: garlic powder, onion powder, paprika, dried herbs, sesame seeds, cracked pepper, everything bagel seasoning

Step-By-Step Instructions


    Make egg wash: Beat egg with 1 tablespoon water; set aside.
    Combine dry: Whisk flour and baking powder in a large bowl. Stir in any optional seasonings.
    Cut in butter: Work in the cold butter until the mixture resembles coarse crumbs.
    Add milk: Pour in milk gradually, stirring just until a soft dough forms. Knead briefly to smooth.
    Divide & roll: Split dough into 4 pieces. Roll each piece on a lightly floured surface until almost paper-thin.
    Cut: Slice into small squares or rectangles. Transfer to ungreased baking sheets.
    Dock & finish: Prick each cracker several times with a fork. Brush lightly with egg wash and sprinkle with coarse salt or toppings.
    Bake: Heat oven to 325°F (165°C). Bake 15–20 minutes, rotating pans halfway, until golden and crisp.
    Cool & store: Cool completely on racks. Store airtight up to 2 weeks; they stay crispiest the first 7–10 days.


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soup
butter
Salad
egg
COOKIES
cracker
Egg
cheese
seasoning
Cheese
Why This Recipe Works

    Cold butter + thin rolling create micro-layers that bake into a delicate shatter.
    Docking prevents puffing so crackers stay flat and evenly crisp.
    Moderate heat dries the crackers through without scorching the edges.

Tips, Variations & Serving Ideas

    For extra snap, return baked crackers to a 250°F (120°C) oven for 5–8 minutes to dry further.
    Season boldly: rosemary, thyme, smoked paprika, Parmesan, sesame, or cracked pepper.
    Serve with cream cheese and cucumber, hummus or guacamole, tomato soup, or a cheese board.

    Cream cheese frosting

Storage

Cool completely and store in an airtight container at room temperature for up to 2 weeks. If they soften, re-crisp on a baking sheet at 250°F (120°C) for a few minutes.
Recipe by tinsuf. Want gluten-free or sourdough-discard versions? I can tailor the formula for you.