Ingredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup unsalted butter , cold and cut into small pieces
- 1 ⅓ cups milk (can substitute non-dairy milk like almond or oat)
- Coarse salt , for sprinkling (or cracked black pepper for a twist)
- 1 egg white (for extra crispness) or 1 egg yolk (for a richer color)
- 1 tablespoon water
Instructions
- Prep the Egg Wash:
- In a small bowl, gently blend the egg white (or yolk) with 1 tablespoon of water to create an egg wash. Set aside.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour and baking powder .
- If you’re adding any seasonings (like garlic powder, onion powder, paprika, or herbs), mix them in at this stage.
- Cut in the Butter:
- Add the cold butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add the Milk:
- Gradually pour in the milk , stirring gently until the dough begins to come together.
- Knead the dough lightly on a floured surface until it forms a smooth ball. Be careful not to overwork it.
- Divide and Roll:
- Divide the dough into 4 equal portions .
- On a lightly floured surface, roll out each portion as thin as possible — almost paper-thin . The thinner the dough, the crispier the crackers will be.
- Cut the Crackers:
- Use a pizza cutter , pastry wheel , or sharp knife to cut the rolled-out dough into small squares or rectangles — traditional saltine shapes.
- Alternatively, use cookie cutters for fun shapes.
- Prepare for Baking:
- Place the cut crackers onto an ungreased baking sheet , leaving a little space between each piece.
- Prick each cracker several times with a fork to prevent puffing during baking.
- Brush and Season:
- Lightly brush the tops with the prepared egg wash .
- Sprinkle coarse salt over the top (or cracked black pepper, sesame seeds, or everything bagel seasoning for variety).
- Bake:
- Preheat your oven to 325°F (165°C) .
- Bake the crackers for 15–20 minutes , or until golden brown and crisp . Check after 10 minutes and rotate the pan for even baking.
- Cool and Store:
- Allow the crackers to cool completely on a wire rack. They will continue to crisp up as they cool.
- Store in an airtight container for up to 2 weeks for maximum crispness.
Tips for Success
- For extra crispness, make sure the dough is rolled out very thinly.
- If your crackers aren’t as crisp as you’d like after baking, return them to a 250°F (120°C) oven for a few more minutes.
- Experiment with seasonings — try rosemary, thyme, smoked paprika, or Parmesan cheese for a gourmet twist.
Enjoy Your Homemade Saltine Crackers!
Whether you’re pairing them with cheese, soup, or just munching on them straight from the box, these homemade saltine crackers are sure to become a favorite. They’re simple to make, customizable, and far superior in flavor and texture to most store-bought options.
Try them with:
- Cream cheese and cucumber slices
- Hummus or guacamole
- A bowl of tomato soup
- Cheese board arrangements
