I can practically eat an entire sleeve of saltine crackers at one time. They are one of my favorite snacks and I LOVE THEM! I don’t like to keep them in the house because I don’t need all those carbs sticking to my hips.
David and I were having chicken noodle soup for supper one night and we realized we did not have any crackers from the store. We didn’t even want to go back down the mountain to the local store.
I hate it when we forget something from the store after we already get back home with groceries. If we truly need to go back and get the forgotten item, it takes us 15 minutes to get to the nearest grocery store (one way). Sometimes we get lucky and only have to drive about 8 minutes to the nearest local gas station. The store is good about stocking common goods and it hasn’t failed us yet…
David jokingly said I should make some. Usually, I tell him he is crazy and ignore him, but I really wanted crackers to go with my soup too. I Googled saltine crackers, and I discovered that fresh homemade saltine crackers are simple to make They only take 30 minutes, require 4 ingredients and are so much better than store-bought!
If you are ever in need of saltine crackers, take the time to make them yourself. Here’s how you can make them at home:
I hope this cracker recipe saves you a trip to the store!
Homemade Saltine Crackers Recipe
Useful Equipment:
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter melted
- 7 tablespoons water
- ¼ teaspoon Kosher salt
- extra salt and butter for the tops, optional
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix the flour and salt. Add the melted butter and water to the flour mixture. You may have to use your hands. Mix well.
- Turn the dough out of the bowl onto a floured surface and roll out the dough with a rolling pin as thin as possible, approximately ⅛-inch or thinner. Cut into cracker shapes and place the dough pieces in a single layer onto the prepared baking sheet, leaving space between each.
- Bake on the center rack in the oven for 15 minutes or until crispy.
- Allow the crackers to cool. Serve at room temperature.
Aloce says
I am going to brush tops with butter and salt. Do I put the butter right before the oven or after?
The Mountain Kitchen says
I think I would brush the tops toward the end of cooking to make sure they don’t burn and keep them from getting soggy afterward. Enjoy!
Crystal says
Hi Debbie! Thank you for this recipe. I Am not a skilled baker at this moment. I followed the recipe and the dough was so soft and wet it stuck to the rolling pin. I sprinkled flour on the surface before placing dough on the surface and flour on the rolling pin. It had no form. Just a messy gooey scattered blob the more I attempted to roll it. My limited experience suggests the dough wasn’t mixed long enough possibly? How long did you mix your dough? What texture was the dough when you completed the mixing? Can you think of another possibility of why this failed? Thank you for your help!
The Mountain Kitchen says
Hi Crystal! I’m sorry this recipe didn’t work for you. It’s been a really long time since I made these crackers, and I have this recipe on my list to revisit and update. My best guess is that you just needed a little more flour. Sometimes dough becomes sticky due to many variables. I have worked with many types of dough that become sticky. Adding a little bit of flour at a time until the dough becomes more pliable will help it form. I hope you have better results next time. Best of luck! Debbie
Joey says
High altitudes will have a different consistency than lower altitudes. I followed the recipe and just used a spatula to spread out on the parchment. One big blob that I cut after baking. they are fantastic! I plan to never buy store bought saltines again.
The Mountain Kitchen says
Awesome, Thanks!
Keri C says
About how many crackers doess this make? Thank you!
The Mountain Kitchen says
Hi Keri! You can get about 15-20 crackers, depending on how you cut them. Enjoy!
Crystal says
Hello!I just made these and for starters they taste amazing!There were some issues like the dough wasnt really dough…it was way to wet and couldnt be worked.I simply added 1/4c or so more of flour and it became a pretty dough to work.It does shrink before and while cooking but Im not too worried about it.I sprinkled kosher sea salt on top before baking and bam…it was awesome!Its a bit tricky at first but if people are a bit patient and add more flour then it should be fine.The dough is pretty forgiving like when you put it on the pan,if the shape is lost just gently use your fingers to squish back in place and cook.I enjoyed the recipe…thank you!
The Mountain Kitchen says
I’ll test this recipe again in the near future. Thank you for your feedback, Crystal. Glad you enjoyed the recipe!
Marg says
So, basically a really thin Biscuit?
The Mountain Kitchen says
Yes, pretty much!
Wanda says
Thank you for your food blog. I enjoy finding new, easy recipes. So far I have only tried your homemade saltine crackers. My story is similar to yours. I was having leftover soup for dinner and the only saltines I had in the house were stale. So, off to the internet to see if it was possible to make homemade saltines. Yours was the first recipe that I came to, so I decided to try it.
The recipe was very easy to make and the crackers tasted delicious. The only problem I had was that my first batch had several crackers that bloated while baking and I think they would have been done around 12 0r 13 minutes rather than 15. Before I baked the second batch, I poked the crackers with a fork, as I had seen the store bought crackers looked like they had been; and I baked them for 10 minutes. They didn’t bloat, but they were just a tad under cooked. I was going to say IF I make them again, but I definitely WILL make them again. Anyway, I would poke with a fork again and try 12 minutes.
Thank you again for sharing this delicious recipe. It brought me back to when my great grandmother (who lived to 102) always had saltines on hand for her grandchildren. I actually have a vintage green plate that looked identical to hers, that I put the crackers on. I only wish that I had thought to take a picture. Next time.
Mackenzie says
These are amazing and sooo easy to make!! Thank you! I’ll never buy crackers again!! **saving your recipe**
Kerrie Sena says
I used gluten free flour so I’m not sure if my comments will apply. I thought the crackers were tasty and easy to make. I probably should have rolled them even thinner. For those who had a “sticky mess” I suggest mix the dough in a food processor and add a tablespoon at a time of the water, until it makes a ball, sort of like pasta dough.
Sandy says
I came to the comments to see if anyone tried to make them gluten-free and I am so excite!. Making this for my family ASAP.
Sylvie says
To avoid the dough being too wet I used 5 tbsp of water instead of the 7 and it was a nice dough that was easy to roll out.
I did need to prick the crackers to keep them from bubbling up. And baked them for only about 10/12 minutes.
Thank you for sharing the recipe 🙂
Cat Rambo says
Tasty and easy, thank you! Bakers should make sure the crackers spend enough time in the oven, otherwise they won’t be nice and crispy.
JSand says
Works. Made it three times now. Perfect place to use up that lonely tablespoon of soup or dip seasoning powder to spiff it up.
Roll it thinner than you think it needs to be.
Kimberly says
Made the recipe the first time as written. Turned out extremely salty. Made the second batch with no added salt. Just flour, butter and water. So much better. Not bland and not overly salty. Very good recipe with that slight modification.
Shelly says
This is a great cracker recipe. I followed it and ended up with a dough that seemed a little too stick so I added a bit more flour. I live at high altitude and an extra tablespoons or two of flour is often a good cure for stick dough and runny batter. I baked the crackers as directed and they’re really good.
Sheri Lee says
Followed recipe exactly as written. No issues with sticky batter as noted in previous ratings. Enjoyed first batch so much, have made a second one. Better than pita chips in grocery store. Great w/cream cheese dip. Great as a plain cracker. Used these in place of the saltine crackers listed for my meatloaf recipe. Came out perfect! Thank you.
The Mountain Kitchen says
So glad to hear this, Sheri. Thank you!
Jules says
I used the ingredients exactly but the dough was just a gooey sticky mess so was not able to roll it out. Needed to add quite a bit more flour. Also found with the quantity that it made too many to fit on a single layer. I will work on modifying it for me though, using 1/2 cup flour, 1 tbspn butter, then calculate the best water quantity. Good start though 🙂
Mrs. Thelander says
A bit finicky and hard to get the timing to take out of the oven right- this may have been easier if I had an oven with a window but I do not. My primary dislike is the flavor. They taste how bakers clay smells and that is unpleasant to me. Not one star because they are serviceable crackers and quite easy to whip up.
Matthew says
042626… typed up a good funny and fun review …and some anomalie made my tablet do something i didnt want… didn’t want to retype… just dont go below 1/8… 1/16… the crackers brown to quick… and are no longer off white with a slightly brown to them…
Gunnar Qualen says
I added rosemary that I ground myself, onion powder and garlic powder.
Painted butter lightly with a sprinkle of salt.
Used KitchenAid pasta maker to roll thin crackers, down to #7.
The Mountain Kitchen says
Love the idea of using the pasta maker!!