Homemade Saltine Crackers Recipe
There’s something deeply satisfying about baking your own crackers—especially when they’re as crisp, flaky, and delightfully salty as homemade saltines.
Whether you’re pairing them with soup, cheese, or simply snacking on them solo, these simple crackers bring comfort and crunch with every bite.
Made with pantry staples and a touch of creativity, they’re a fun and rewarding project for any home baker.
Ingredients
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ cup unsalted butter, cold and cut into small pieces
• 1 ⅓ cups milk (dairy or non-dairy like almond or oat)
• Coarse salt, for sprinkling (or cracked black pepper for a twist)
• 1 egg white (for crispness) or 1 egg yolk (for golden color)
• 1 tablespoon water
Instructions
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, whisk together the flour and baking powder. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Slowly add the milk, stirring until a soft dough forms.
Turn the dough out onto a floured surface and knead briefly until smooth. Divide the dough into manageable portions and roll each out very thinly—aim for about 1/8 inch thickness.
Transfer the rolled dough to the prepared baking sheet. Mix the egg white or yolk with the tablespoon of water and lightly brush the surface.
Sprinkle with coarse salt or black pepper. Use a fork to prick the surface all over to prevent puffing.
Bake for 10–15 minutes, or until golden and crisp, rotating the tray if needed. Let the crackers cool completely before breaking them into pieces.
How to Make
The key to great saltines is a light, flaky texture and a gentle saltiness that enhances their flavor.
Rolling the dough thin and evenly is essential, and docking the surface with a fork helps create that classic cracker texture.
The egg wash gives either a crisp finish (egg white) or a beautiful golden color (egg yolk), depending on your preference. Allowing the crackers to cool fully is also important—they continue to crisp as they cool.
Variations
Try adding a touch of garlic powder, rosemary, or smoked paprika to the dough for extra flavor.
Swap coarse salt for sesame seeds or everything bagel seasoning for a unique twist. For a cheese-flavored cracker
add a handful of finely grated sharp cheddar to the flour mixture before adding the milk. You can also experiment with different flours, like whole wheat or spelt, for a heartier version.
Tips
Keep your butter cold to ensure flakiness in the final cracker. Don’t skip the docking process, as it prevents puffing in the oven. If your dough feels sticky
dust it with a little more flour before rolling. For extra crispness, you can return the baked crackers to a turned-off oven for a few minutes to dry them out further.
Store in an airtight container for up to a week to maintain freshness.
Conclusion
Making homemade saltine crackers is a simple, satisfying way to bring a bit of old-fashioned charm into your kitchen.
With just a few ingredients and a bit of rolling, you’ll have a batch of light, crispy crackers perfect for snacking, dipping, or pairing with your favorite cheese or spread.
Once you try them fresh from your own oven, you’ll never want to go back to store-bought.
