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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Rana says
I just made these today and I liked them so much. I had 2 problems though. First one is that the dough was hard to roll out, Second one is that they didn't turn out crispy at all! Idk what might the problem be but they turned out very chewy. Either ways i enjoyed them especially with tea but I'd love to know what went wrong and what should I've done differently.
Marye says
it sounds like you either used bread flour or just really overmixed them.
cornelia says
Hello, Marye! I love your recipe of saltine crackers and I can”t wait to try it. Can I ask you something? Does the dough need to stay in the fridge before roll out and bake it? Thank you for all your recipes, you are really great!
Marye says
No - I usually just roll and bake.
Glenda says
Do you think this dough would hold up to a pasta machine? It could roll it out really thin, just not sure. I may give it a try.
Marye says
I don't think so..and I think that the pasta machine would overwork the dough and the crackers would be tough.
Ed says
Lovely! Thanks. Took me 3x the time but, I’m a once in a while cook.
Alyssa says
I can't wait to try this saltine crackers recipe. I had no idea you could make your own. My kids will have so much fun helping me make these and we could even make some different shaped ones!
Camden Rusincovitch says
Oh, these soda crackers already have a place on my next charcuterie board. Thank you for this recipe!
Kristen Yard says
Do you think a gluten free version of this saltine crackers recipe would work? I am so tired of forking over like $7 for a bag of gluten free soda crackers! Especially when I can get an entire back of gluten free all-purpose flour for that much! I wonder if I could swap out the regular all-purpose flour for gluten free all-purpose flour?
Marye says
The crackers don't need gluten so I think gluten free flour would be fine.
Brittany says
I'm so happy to have found this saltine crackers recipe! My go-to ones at the store recently changed ingredients (allergies) and I have been having withdrawals 🤣
Cynthia Rusincovitch says
Wait??! I can make my own soda crackers??! I have never even considered such a thing. But these look so good. I can't wait to try it!
Marye says
They're so easy! And it was great during Covid when we couldn't get out and when we did the shelves were empty! Hope you like them!
Alisha Marie Gilpin says
I absolutely love this recipe! It’s June 2023 and a box of crackers cost $5-$6 in California. My 4 year old daughter and I love making these crackers together! We use new shapes each time. I pride you, Marye, on not letting anyone get to you. Ads run the world, but it’s delicious chefs like you who offer their recipes and their love that change this world for the better. I recently came back to your recipe and shared it with my sister and I ate your delicious crackers while reading your awesome comment responses and I support you. (There’s a difference between a troll and a strong woman who stands up for herself and believes in herself.) Try these crackers!!
Marye says
Thank you so much for your kind words!
Sierra says
I love this recipe! It makes the best crackers without all the processed ingredients typical crackers have. They’re buttery, salty, and I love how you can customize the sizes and shapes. 😀
Marye says
I'm so glad you like them! Have you tried them with the creamy chicken noodle soup?
Lisa says
I am hoping I can use rice flour, supposedly it will measure 1:1 measurement and add some extra water to make up for the absorption rate of the rice flour. My body doesn't do food well and in no way tolerates AP flour, almond, coconut and many others. Fingers crossed these work out for me, I haven't had a saltine in over 5 years.
Marye says
Lisa! Let me know how it goes. 🙂
Heith says
Thank you for sharing this recipe! One question, can I substitute the all-purpose flour with blanched almond flour, or coconut flour?
Jeanne says
You could have just ignored Ryan’s complaint or explained nicely, instead of trolling. Am I next?
Marye says
Yes, I could have. 🙂 Have a great day.
Michelle says
Can't wait to try this out. Thank you for posting. All Ryan and others have to do is screenshot and boom no more ad aggravation!!! Have a wonderful day!
Sherri Lynn Blanchard says
Can this dough be made in the bread machine??
Marye says
I have no clue. I don't have a bread machine and probably wouldn't think to use one on this recipe if I did.
Kylie says
These are so delicious. Thank you! I dumbly forgot to put salt in, so I brushed them with egg wash and sprinkled flaky salt on top halfway through the baking time, and I think I may always make them that way 🙂 the egg wash made them nice and shiny. Also I made half twists, half just square sliced crackers. Both were lovely.
These are really good dipped in pepper jelly or baked feta 😊
Marye says
The egg was is a great idea
Cindy says
It is amazing how quickly you can have delicious, healthy homemade saltines! This is such a great FREE recipe 💖 Thank you! I like how you can customize the servings! I had saltines ready in under 20 mins! 🤗
Esther says
I’m going to try it with gluten free flour. I realize that that might not work. And that’s okay. But the recipe itself sounds like it holds together really well! So I will find a flour that works lol!
Ryan says
I want to say first off recipe is good. Makes really nice crackers and I added my own flavors and such. But, just like most blogs, I must give 3 stars because of the constant refreshing I had to do to get ads off of my entire screen. The "x" doesn't work and I can't see anything while the ad follows my screen when scrolling. Not to mention the consistent stream of video ads I have to click out of just to read the post and to write this, as they cover the screen when I'm typing. Not sure why people insist on covering their hard work and passion with ads. Even if they pertained to food or something it'd manageable but I'm cursed looking at Walgreens and car ads on a recipe blog. Just some perspective.
Marye says
Ryan - so honestly... you came to my site for a free recipe. Free. Gratis. No strings attached. I work approximately 60-80 hours a week and my cost JUST to keep this blog with FREE recipes on the internet is approximately 5500.00 a month. There are ads in magazines, on podcasts, on tv...billboards... and I'm sure that when you go to work you expect to be paid, yes? Ah Ryan, Ryan, Ryan...those pesky ads are on most blogs because, although we do love our readers, the idea of providing you with FREE recipes while living in a tent outside of Starbucks so I can snag their wifi just isn't appealing to me. However I AM open to creating an ad-free membership only blog if you are willing to pay $150.00 a month for ad-free. Let me know... and have a great day.
Wes says
Ryan, your rating and response show a lack of maturity and a sense of entitlement. To settle your frustration all you needed to do was use the print button.
Marye,
Thanks for sharing and doing what you do. I tried this recipe today using vegan butter and the cornstarch wash. Simple and tasty just the way I like to bake/cook.
Daphne says
People look at ratings for the recipe itself. If you have a complaint about something other than the recipe, it shouldn't affect how many stars you give. Besides, if you don't like it, don't visit her site.