Saltines Recipe
Homemade Saltine Crackers bring nostalgic comfort and a crisp, salty bite that store-bought versions can’t match. Make a batch of Homemade Saltine Crackers for snacks, soups, or elegant party trays.
With just a handful of pantry staples and a few simple steps, you’ll be amazed at how easy it is to create these light, flaky crackers at home. Serve them with cheese, dips, or your favorite soup.
Key Ingredients for Homemade Saltine Crackers
- All-purpose flour – the backbone that gives the crackers structure and crunch.
- Salt – enhances flavor and gives that classic salty top.
- Vegetable shortening – ensures the crackers stay tender and flaky inside.
- Water – binds the dough and brings it all together.
- Extra salt – optional but perfect for that authentic, salty finish.
How to Make Homemade Saltine Crackers
Preheat your oven and gather your ingredients for a smooth start. Mix the flour and salt, then cut in the shortening until the mixture looks sandy. Gradually stir in the water until a shaggy dough forms.
Knead the dough briefly, shape it into a disk, and roll it out thinly like pie crust. Transfer the dough to a lined baking sheet and cut it into squares or strips with a pizza cutter. Prick each cracker with a fork to help them bake evenly.
Bake until the crackers puff up and turn a delicate golden brown around the edges. Let them cool completely on a rack for maximum crispness.
Tips & Tricks for Perfect Homemade Saltine Crackers
For extra crispness, roll the dough as thinly as possible without tearing. Sprinkle the tops with flaky sea salt before baking if you crave that extra salty bite. For a fun twist, try brushing the crackers with melted butter and a pinch of garlic powder or dried herbs before baking. These crackers are also a blank canvas—experiment with seeds like sesame or poppy for added texture and flavor.
Storing Your Homemade Crackers: Keep Them Fresh
Once completely cooled, store your Homemade Saltine Crackers in an airtight container at room temperature for up to a week. To revive any crackers that lose their crisp, pop them back in a 350°F oven for a few minutes. Avoid storing them in humid areas, as moisture will make them go soft. For longer storage, freeze in a sealed bag and re-crisp in the oven when needed.
Saltines Recipe
Ingredients
- Extra salt for sprinkling on top if preferred
- 1/2 teaspoon salt
- 4 tablespoons vegetable shortening
- 1/2 cup plus 1–2 tablespoons room-temperature water
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 400°F. In a spacious mixing bowl, combine the flour and salt thoroughly. Add the vegetable shortening and cut it into the flour using a pastry blender or cutter until the mixture resembles coarse sand. Gradually incorporate the water, half at a time, stirring first with a wooden spoon, then working the mixture with your hands until a rough dough forms. Turn this shaggy dough onto a floured work surface and knead gently for about one minute until smooth, shaping it into a flat disk. Roll the dough out thinly, similar in thickness to a pie crust. Line a baking sheet with parchment paper or a silicone mat and carefully transfer the rolled dough onto it. Using a pizza cutter, slice the dough into squares or strips. Prick the tops of each cracker with a fork to create rows of small holes. If desired, sprinkle additional salt on top. Bake for 10–15 minutes, or until the crackers are puffed and the edges are lightly golden. Remove from the oven and allow to cool fully on a rack. Serve alongside cheeses, dips, soups, stews, or chili.
