Homemade Saltine Crackers
Homemade Saltine Crackers
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Homemade Saltine Crackers

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CAKES
Egg
Seasoning
seasonings
Snack
egg
seasoning
SOUP
cheese
Cheese
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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COOKIES
Egg
Seasoning
Cheese
egg
SOUP
cheese
butter
CAKES
Cracker
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
seasonings
Cracker
crackers
COOKIES
Butter
Snack
SOUP
butter
Pie
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.

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.