Whether you call them soda crackers or saltines, you've got to admit that a crispy cracker is the best accompaniment to homemade soup ever created! Learn how to make your own!
Table of Contents
🗝️ Key takeaways
- I love these homemade saltine crackers because they are SO buttery and crispy delicious plus they're super easy to make in less than 30 minutes.
- No matter what kind of soup you're having these crackers are the go-with! I love them with my creamy tomato soup.
- Be sure to read the tips section of this post to learn how (and why) to brush them with a light egg wash!
If you remember not being able to get bread, toilet paper, or crackers during COVID raise your hand.
I love being able to make my own pantry staples for just that reason. I don't have to BUT if I ever do... well I can!
I like knowing that if there is a zombie apocalypse and I can't leave the house I'll still be able to have crackers with my soup. Ahhh, it's such a feeling of security!
I love that I can cut these in any shape I want and they're done in less than 30 minutes. And, while you may have seen other recipes that call for a long list of ingredients, including yeast, these saltines are pretty basic.
🧾 Ingredients
I love being able to have a fresh supply of crackers in the house.
You'll also need a heavy cookie sheet, silpat or parchment, and cutters in any shape or size that you want your crackers to be.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below. Click on the image to see it full size.
Keep an eye on these as they bake. You don't want them to get too brown.
- Stir the flour and baking powder together along with any seasonings you'll be adding.
- Cut in the butter.
- Continue cutting in the butter until it looks pebbly.
- Add milk.
- Stir well to make a dough that holds together.
- Gently knead the dough.
- Roll out in a rectangle.
- Cut and prick with a toothpick or fork.
- Brush with egg and sprinkle with salt.
- Bake, let cool, and enjoy those homemade crackers!!
🥫 How to store leftovers
This saltine cracker recipe is my favorite of all the ones I've tried.
It's fabulous, and they last a long time, but they do require airtight storage or they'll lose their crispness. Zipper bags are o.k. but for the best storage get a good quality, air-tight, food-grade storage container.
Store crackers in a dark, cool pantry. They may get soft and need to be crisped up a few minutes in the oven.
You can freeze the dough for up to 3 months but don't freeze the finished crackers - they'll get soggy.
💭 Things to know
Expert tip: Throw away the scraps of dough after cutting - they will be tough if you re-roll them. Or, bake it for little, uniquely shaped snacks.
- Use all-purpose flour. Bread flour has too much protein for this saltine cracker recipe and the texture won't be right.
- Cut saltine crackers into uniform shapes so that they cook evenly. A cookie cutter is great for this.
- You don't have to prick the crackers as much as the store-bought ones but a few well-placed jabs with a fork or toothpick will help them bake crisp.
- A quick brush of egg white wash (egg white + ½ teaspoon of water beaten) will help salt and other toppings stick.
- The egg wash helps the cracker crisp in the oven and also hold the salt on. If you have an egg allergy try this: Mix 1 tablespoon cornstarch and ⅓ cup water in a small pan and bring to a boil. Simmer until thick. Brush on the crackers in place of the egg.
- Leave a little room between each cracker when you bake to keep them crispy all over.
- Bake on an ungreased cookie sheet. There's enough butter in them to keep them from sticking once they've baked completely... or...
- Roll out and bake on parchment paper.
- Store in an airtight container. Homemade crackers can get soft easier than commercial crackers, so...
- Crisp them up in the oven for a few minutes if necessary.
- Once the crackers begin to brown watch them carefully!
- They are done when they are golden brown on the edges and will crisp as they cool.
👩🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
You poke holes in them before baking to keep the crackers from bubbling up - it keeps them crisp.
Preheat the oven to 400F and spread the crackers in a single layer on a heavy cookie sheet. Bake for 3 to 5 minutes, watching carefully.
There's really no difference. They are most often called saltines in the United States and soda crackers in the United Kingdom.
📚 Related recipes
- Stuffed Pepper Soup gives you all the flavor of classic stuffed peppers but in a hearty soup that you can make on top of the stove or in your
slow cooker ! - Gramma's Potato Soup is an old-fashioned favorite. Chunks of tender, buttery potato in a creamy, onion-scented base will have the family waiting impatiently at the table, spoons in hand!
- Mom's Chili Soup is another great dish to serve with these crackers! Ground beef, beans, tomatoes - it's SO good!
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I like to use a heavy baking sheet - it heats more evenly and there's less chance of scorching the bottoms of the crackers.
I'll usually lay a piece of parchment paper over the top of the baking sheet for easier clean-up as well.
📞 The last word
Once you get this recipe down you will never, I repeat never, want to go back. You can vary the flour, herbs, and other ingredients to create unique flavors.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Homemade Saltine Crackers
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup unsalted butter
- 1 ⅓ cup milk, you can substitute non dairy milk if you need to
- coarse salt, for sprinkling
- 1 egg white, OR egg yolk. The whites make them crisper.
- 1 tablespoon water
Instructions
- Blend the egg white with the water to make an egg wash. Set aside.
- Mix together the flour and baking powder.
- If you are adding seasonings mix those in with the dry ingredients.
- Cut butter into flour mixture until it forms coarse crumbs.
- Add the milk and knead gently to form a ball.
- Divide in 4 parts and roll out paper thin on a floured surface. The thinner they are the crisper they will be.
- Cut the dough into squares or desired shapes. (a pizza wheel works great for that!)
- Place on an ungreased cookie sheet and prick all over with a fork.
- Brush with the egg wash and sprinkle with salt (or cracked pepper ..or..)
- Bake at 325 until golden brown..about 15- 20 minutes. (check after 10 minutes)
- Let cool before serving. They crisp as they cool.
Notes
- Use all-purpose flour.
- Throw away the scraps of dough after cutting - they will be tough if you re-roll them. Or, bake them for little snacks.
- Cut saltine crackers into uniform shapes so that they cook evenly.
- Egg is to help the cracker crisp in the oven and also hold the salt on. If you have an egg allergy try this: Mix 1 tablespoon cornstarch and ⅓ cup water in a small pan and bring to a boil. Simmer until thick. Brush on the crackers in place of the egg.
- Leave a little room between each cracker when you bake to keep them crispy all over.
- Bake the crackers on an ungreased cookie sheet.
- Store in an airtight container.
- Crisp them up in the oven for a few minutes if necessary.
- Once the crackers begin to brown watch them carefully!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published February 2012. Last updated October 8, 2023, for better instructions and readability plus more tips and helpful information.
🫓 A little cracker history
Do you call them soda crackers or saltine crackers?
My mom called them soda crackers so I always thought it was a Midwest thing (she was born in Michigan) but I've read recently that they are saltine crackers in the United States and soda crackers in Great Britain.
Personally, I don't care what they are called, hand me a stick of butter and a plateful of them and I'll be happy.
Serious comfort food for me!
Crackers have had a place in history since well before the Israelites headed out of Egypt with all of their earthly goods and a couple of matzahs.
There were variations on that theme for centuries but it was in 1801 that they finally got a name.
Josiah Bent of Massachusetts was baking biscuits one day when he got distracted. By the time he returned to his oven the biscuits were crispy.
Josiah did not want to admit he'd screwed up so he called them crackers because of the crackling sound they made. And that, my friends, is how crackers came to be — the result of one man's pride.
Of course, those crackers of long ago were nothing like their bland namesakes that line the store shelves today.
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Tina says
How long do the crackers last after being baked and stored properly?
Marye says
I've never had them last more than 2 days because everyone gobbles them up.
Patty Morgan says
I can't wait to try this recipe!! After reading through the comments, I had to laugh at your response to Ryan a couple years ago!!! You're awesome! A great laugh at the end of my day. Stay awesome Marye!
michelle henderson says
Do you think this would work as a crispy flatbread?
Marye says
I don't see why not?
Chris says
Hi, thank you for this recipe. I’m freezing half the dough as it’s a lot for just two people, and to be honest, I got lazy.. the rolling and cutting was too much. If I may make a suggestion, I freeze my butter and then grate it for any dough that calls for cutting in. Everything is uniform and even and less handled. Hope it helps…