Homemade Saltine Crackers

Snacks

Print the recipe card!  homemade saltine crackers

How about some saltine crackers to go with your soup?  This recipe is so simple!  With basic ingredients, including just 4 cups of flour, you can make *a lot* of saltines (dare I say, more than comes in the box from the store?) and, unlike store bought, you get to control what goes into them!  For a healthier version, give it a try using oat flour or rye flour in place of half of the all purpose.  If you’re cutting back on salt, top them before baking with a mixture of half salt/half herbs and spices.

Besides the fact that you’ll love them, save money and have another recipe you can make with your food storage (which you can tweek to your liking), I love that this recipe goes without the partially hydrogenated oils and other shady ingredients found in commercial brands.  Love it, love it, love it!

One last thing (I can’t help myself) and then I’ll get to the recipe.  Please…I’m begging you… get yourself a pasta maker if you don’t have one!  This is another recipe you have to have one for so just do it and get it over with.  You’ll thank me later 😉

Ingredients:

4 cups all purpose flour

3/4 cup butter powder

2 TBS milk powder

3/4 tsp. salt

1/2 tsp. baking soda

1 TBS vinegar + water enough to equal just under 1 cup

Instructions:

Combine dry ingredients.  Add vinegar and water mixture, using hands to knead, until a firm yet shaggy dough forms.  Working with plum sized balls of dough, knead well with hands (until dough works together to feel like stiff play dough); form into a flattened disc.  Feed into a pasta machine (at level one) and press, folding and re-pressing dough if tearing occurs, until an evenly pressed rectangle of dough is made.  Increase pressing through level 6 and lay on a greased baking sheet.   Trim dough edges using a pastry wheel or pizza cutter.  Spritz with water and sprinkle with salt.  Bake at 375 degrees for 7 minutes, watching closely.  Remove at first sign of browning.  Cool and serve.

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Working with the dough…

Bake at 375 for about 7 minutes.  Just look how crispy they turn out!

Hello, we’ve got crackers…lots of them!

After enjoying some (okay, many) the rest store nice and crisp for the next week and a half (at least) in a ziploc bag.

Related posts:

Whole Wheat Crackers
Baked BBQ Potato Chips
Homemade Hummus
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13 Replies to “Homemade Saltine Crackers”

    1. While I’m not sure how it’s made (maybe someone else out there can help me out on that), the ingredients list on the brand I like best (Thrive) looks like this:

      Butter (sweet cream, salt, annatto color), non fat milk solids, sodium caseinate and disodium phosphate.

      I’ve tried two other brands of butter powder (which is in no way exhaustive as far as what’s out there) and Thrive’s brand is the best I’ve tried. You can buy it online here. Also, here are two other recipes here where it’s used:

      Chicken and Veggie Filled Biscuits
      Raspberry Squares

      I hope that helps! Thanks for visiting!

  5. I am so happy that I stumbled across your site! I will be back many times. This recipe is amazing! I think I am going to have to suck it up and finally get a pasta maker! Thanks for posting this!

    1. Yay! I’m so happy you found the site and it makes my day that you’ll be getting a pasta maker! Be sure and check out the other cracker recipes as well as the pot stickers and homemade ravioli/pasta recipe to try with your pasta maker when you get it. It’s so much fun making the types of things we usually have to go to the store for 🙂

      1. I definitely agree with you there!! I think it will be going on my Christmas list because I doubt that I can get hubby to agree to it before then, but I will definitely start compiling a list of recipes to use as soon as I get one! Thanks again for the awesome site, I just love it!

  6. Meg, you are AmAZiNG! Seriously! I’m telling all my friends that my SIL makes her own homemade saltines. Ridiculous.

    1. I have a tendency to fall into the ridiculous category often it seems like 😀 but my feelings are that the kids like them/ say they taste like regular saltines (and the ingredients are easy), so it’s fun that w/ a simple recipe I don’t have to buy them anymore.

  7. I can go through a 3 lb box of saltines in a month easy since I use them instead of bread a lot (less wheat = less gluten = less tummy problems). This recipe makes almost that much, and they store for 2-4 weeks in an airtight canister without getting too stale (add a desiccant pack to solve that). I can replace even more of the wheat with another flour for even less gluten, potato flour works great without changing the flavor much.

    Two tips: sprinkle coarse salt on top and pat it lightly to get the grains to stick really well. Vent the dough so they puff up uniformly without curling… you can use a fork to poke the tops, but if you cook a lot of flatbreads get yourself a dough docker (spikey roller thingy) like the pizzerias have, you’ll thank me later.
    http://www.pizzatools.com/Dough_Dockers/30895/subgrouping.htm

    1. Oh, so that’s why their pricked, lol — that part never connected for me (I was thinking it was just decorative), now it makes sense that they curl otherwise due to the lighter weighted flour being used (?)

      1. Yup – bubbles form in these thin doughs while they are cooking and can cause the bread, cracker or crust to cook unevenly and puff or curl up. Pricking the flattened dough full of tiny holes helps eliminate this whether you’re baking, frying or grilling. And it’s pretty 😀

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