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.
justin says
I have a batch in the oven right now. Cant wait to try them out. I have made hard tack before which is very simular but these will be softer. I was in the mood for some tomato soup but didnt have any crackers in the cupboard. Thanks for the recipe.
The Mountain Kitchen says
Justin, you’re very welcome. I hope you enjoyed the crackers. I know how it is to not have crackers when you need soup. I’m glad you took the time to comment. Thanks!☺
Karen Robertson says
Don’t usely have saltine as we prefer Ritz but sometimes you just need them
The Mountain Kitchen says
Hi Karen! I just love crackers of any kind…lol!
Peg Arnett says
I just made them with wheat flour. Not impressed but they’ll do..they didn’t puff up at all but they are crust. Thanks for recipe
The Mountain Kitchen says
Hi Peg! I’m sorry the wheat flour didn’t work for you. Perhaps the ratio needs adjusting… Thanks for taking time to comment!
Martin says
Rather than living on some remote mountain, I do have access to stores within walking distance all around the clock. I could actually had popped out to my closet convenince store, buy a pack of saltines and be home again two to three minutes after noticing my craving for salty crackers. Still I gave making this recipe a go, and must thank you. They taste great even in an urban home like mine!
Larry says
Hey, I was having a Bloody Mary (made with V-8) while I was getting ready to make crackers. Guess what? I used 7 Tbsp of Bloody Mary instead of water, added some granulated onion, chives, and parsley, rolled Em out and baked them. Instant veggie crackers. AND, I know what’s in them. Experiment, you never know what will happen.
The Mountain Kitchen says
Your crackers sound amazing! Thanks so much for sharing. Cheers, Larry!
Laura Guerro says
I’ve just printed and tried out this recipe today, and they’re in the oven baking right now as I type. I subbed half the butter for evoo then topped it with evoo, lemon pepper seasoning, and parmesan cheese. I’ve got high hopes for this recipe as I got a cup of soup by my side.
EDIT: Several minutes later and just out of the oven, thankfully they didn’t take too long to cool down. Though you’re supposed to eat them at room temperature, they’re not half-bad while still warm.
The Mountain Kitchen says
Hi Laura! I’m so glad you made this recipe your own. I am trying to find the time to make crackers with flavors from spices, herbs and cheeses. Your version sounds great! Thanks so much for your comment! Debbie
Maddie says
Hello, do you know what is the shelf life of these delicious homemade crackers?
The Mountain Kitchen says
Great question, Maddie!
Since there are no preservatives in the crackers, they will not have the same shelf life as the store-bought crackers. Seal them in a zip-top bag at room temperature. They should be good for several days, if not longer.
Mo says
Thanks for the recipe. I made two batches and they’re excellent! I especially like how easy the recipe is. I looked for one online and yours seemed the most straightforward and just simple. They’re delicious me and the kids are eating them right now. Also, great recipe to make with kids! Thanks to you and peace 🙂
The Mountain Kitchen says
You are so welcome. I’m so glad you liked it and I hope your kids enjoyed it. That’s what food is all about, bringing people together. I’m so glad you left a comment. Thanks again for taking the time to comment!
Nancy Wright says
Sorry, forgot to rate the recipe in first email. These are that good! GOD Bless!
The Mountain Kitchen says
Thank you, Nancy! I’m so glad you enjoyed this recipe. 🙂
Jared says
Tried this recipe out today to have with some soup. Worked great, will probably my go-to cracker base. cannot wait to try it with cheese.
The Mountain Kitchen says
Hi Jared! So glad you liked this recipe. Cheese never hurt anything! Thanks for taking the time to comment. Enjoy!
Keri C. says
My kids informed me I’m no longer allowed to buy crackers. Used my pasta machine to roll them out super thin. The thinner the better we discovered after baking up a few sample crackers. Thanks for the recipe, will definitely be adding to the recipe box.
The Mountain Kitchen says
Hi Keri! I’m so glad you all liked the recipe. Rolling the dough through the pasta machine is a great tip! Thank you so much for sharing.
Pauline says
Thank you so much for this easy and delicious recipe!! I love crackers and these are soooooooooooo much better than store-bought! I will definitely be making these again as they were enjoyed by everyone in my family! I love how simple the recipe is and how quickly everything came together.
The Mountain Kitchen says
Awesome, Pauline! This makes me so happy. I’m glad you and your family enjoyed the crackers. Thanks for the great review! 🙂
Cristy says
These turned out amazing. Will never Buy Crackers again. Thank you
The Mountain Kitchen says
Hi Cristy! I’m so glad you liked this recipe. Thank you so much for leaving us your feedback. Enjoy those homemade crackers! 🙂
Susan says
Well, you saved me a trip to the store! As I was assembling this recipe, I thought it was very similar to pie crust. It tastes like it, too. If you want to crumble these into soup they will be fine, and they were easy to make.
The Mountain Kitchen says
Thank you so much for the kind words. I’m glad we saved you a trip to the store! 😉
Sam says
Didn’t have to roll out cracker dough, the dough was so liquidy I just pour it out on cookie sheet it spread out itself. Too much liquid and not enough flour in you recipe.
The Mountain Kitchen says
Sam, I’ve had a lot of comments on these crackers, but no one has ever had an experience like this. I encourage you to try this recipe again. It sounds like your measurement was off. Best! Debbie
Laura says
I found your recipe after much searching; other recipes had too many ingredients, including yeast, when all I wanted was a simple cracker. Thank you so much for sharing this recipe!
The Mountain Kitchen says
You are so welcome, Laura. Thanks for your great review!
Indy says
I made these with half whole wheat flour and half all purpose flour. They turned out really well but I found they were done cooking in 6 minutes instead of 15. Thanks for the awesome recipe, I intend to make these again!
The Mountain Kitchen says
Thanks for the feedback, Indy. Enjoy the crackers!
Amelia says
Hey! This recipe looks fantastic. We haven’t had gas for our stove for two years but the first thing we’re gonna make when it finally gets fixed is your saltine recipe. My sister thinks I’m crazy, but this is the truth.
All our best and Merry Christmas.
Your Fans,
A & J
The Mountain Kitchen says
Haha! Thanks, Amelia. Hope you enjoy the crackers!
Kimberly says
They were ok. Dough is to elastic and hard to roll out thin. Next time I will let the dough rest for about 30 minutes to make them easier to roll out. They should turn out more like a cracker then. Recipe has promise though.🙂
The Mountain Kitchen says
Thanks for your feedback, Kimberly!
Sara says
Sort of crispy right out of the oven, but about two hours later they soften up and get stale. I’m looking for a cracker recipe that stays crunchy. But just because this recipe was a flop for me, others may like it. So don’t let my review deter you if you want to try it.
The Mountain Kitchen says
Hi Sara! Thanks for the feedback. Sorry that this recipe didn’t turn out for you. May I ask what you did to them 2 hours later? Were they put into a container or bag? I want to figure out what caused the softened stale crackers. Perhaps they were put away too soon? Thanks!