Introduction: Why Make Saltine Crackers from Scratch?
Saltine crackers (also sometimes called soda crackers) are those light, crispy, lightly salted square crackers with little perforations (holes) that keep them crisp.
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While you can buy them easily, making them at home gives you several advantages:
You control ingredients (less processing, fresher)
You can experiment with flavor additions (herbs, spices, cheeses)
They make a lovely accompaniment to soups, dips, cheese plates, etc.
They can be more satisfying and special as a homemade snack
Multiple recipes confirm that despite their simplicity, homemade saltines are “crazy easy” and rely on very few pantry items.
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Below is a very flexible “master” version (with yeast + fermentation option) plus a simpler quick version (yeast‑free) and lots of tips.
Recipe Variants & Choosing Your Approach
Different sources suggest different approaches. Let me outline two popular styles first, then you can pick the one that suits you:
Version A: Yeast + slow fermentation version (Gemma Stafford / Bigger Bolder Baking)
This version uses yeast, cornstarch, baking soda, cream of tartar, and a slow overnight/lower temperature fermentation to produce airy, light, slightly bubbled crackers.
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Pros:
More “professional” texture
Slight natural lift, better crispness
More depth of flavor
Cons:
Takes more time (overnight or many hours)
Slightly more steps
Version B: Quick, yeast‑free version (Restless Chipotle / Little House Living / others)
This approach uses just flour, salt, fat (butter or shortening), water (or milk), optionally baking powder, and produces crisp crackers in under 30 minutes.
Restless Chipotle
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Pros:
Fast and easy
Minimal ingredients
Great for spontaneous baking
Cons:
No fermentation flavor
Possibly less “airy” structure
In this guide, I’ll present the Version A (yeast + overnight) as the main “fancy” base, and then show you how to adapt or simplify it into a quicker version like Version B. That way you have the “best” and the “fast” in one place.
Version A: Yeast + Slow Fermentation Saltine Crackers (Base Recipe)
Ingredients (makes ~60 crackers, or enough to fill 2 pans)
1 ⅓ cups (≈ 185 g) all‑purpose flour
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3 tablespoons cornstarch
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2 teaspoons instant yeast
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1 teaspoon granulated sugar
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¼ teaspoon baking soda
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¼ teaspoon cream of tartar
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6 tablespoons (≈ 85 mL) warm water (about body temperature)
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2 tablespoons melted butter
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2 tablespoons vegetable oil
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½ teaspoon salt in dough
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Additional salt for sprinkling (e.g. coarse sea salt or flaked salt)
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Note: The cornstarch helps crispness by absorbing moisture and lowering gluten formation.
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Equipment & Setup
Mixing bowls
Dough hook / stand mixer or by hand mixing
Plastic wrap or lid to cover dough
Baking sheets (2) lined with parchment
Rolling pin (or pasta roller)
Pizza cutter or sharp knife
Fork (for poking holes)
Oven that can go fairly low
Wire rack
Method
Step 1: Combine Dry Ingredients
In a mixing bowl, whisk or stir together:
Flour
Cornstarch
Instant yeast
Sugar
Baking soda
Cream of tartar
Salt
Ensure they’re evenly blended so yeast isn’t directly touching salt initially (salt can inhibit yeast).
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Step 2: Add Wet Ingredients
In a separate small bowl, mix:
Warm water
Melted butter
Vegetable oil
Then, slowly add this wet mix into the dry bowl, stirring until a dough forms.
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If dough is too dry, add a few drops of water; if too sticky, sprinkle a little flour. You want a soft, smooth dough.
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Step 3: Knead & Rest / Cold Ferment
Turn the dough onto a lightly floured surface and knead for ~5 minutes until smooth and elastic. (If using a mixer with dough hook, knead ~3–4 minutes)
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Place dough in a lightly oiled bowl, cover tight, and refrigerate for 12 to 18 hours (cold ferment).
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The slow fermentation helps develop flavor without excess rise.
Step 4: Preheat & Prepare Sheets
When ready to bake, preheat oven to 375 °F (190 °C) (or as indicated).
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Line two baking sheets with parchment.
Divide the dough in half. Work one piece at a time.
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Step 5: Roll the Dough Very Thin
On a floured surface, roll the dough as thin as possible (thinner = crispier).
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Transfer the rolled sheet onto a prepared baking sheet.
Use a pizza cutter or knife to trim edges and cut into squares (commonly ~2‑inch / 5 cm squares) or your preferred size.
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Step 6: Dock (Poke Holes) & Salt
Use a fork to poke 2 holes in each square (or a pattern) to let steam escape (prevents bubbles).
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Brush lightly with water (or very thin wash) to help salt adhere.
Sprinkle coarse salt (or flaked salt) over top.
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Step 7: Bake in Two Stages
Bake first at ~375 °F (190 °C) for ~8 minutes, or until crackers are set but not browned.
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Lower the oven temperature (e.g. to 250 °F / ~120 °C) and continue baking (with trays rotated) for 25 to 35 minutes until golden and fully crisp.
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Remove and let cool completely on the pan (they’ll finish crisping as they cool).
Step 8: Store
Once completely cool, store crackers in an airtight container (glass or tin).
They should stay crisp for several days to about a week.
Version B: Quick & Simple Yeast‑Free “Saltine” Crackers
If you want something faster, here’s a simplified version that skips yeast and fermentation, based on Restless Chipotle and Little House Living.
Restless Chipotle
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Little House Living
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Ingredients (makes ~2 dozen or more)
2 cups all-purpose flour
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1 teaspoon salt
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½ teaspoon baking powder
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4 tablespoons vegetable shortening (or butter)
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~½ cup + 1–2 tbsp water
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Extra salt for sprinkling
Method
Preheat oven to 400 °F (≈ 200 °C). Line baking sheet(s).
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In mixing bowl, whisk flour, salt, and baking powder.
Cut in shortening (or butter) until mixture resembles coarse crumbs.
Add water gradually, mixing until dough forms.
Turn onto floured surface, knead briefly until smooth.
Roll blob of dough out very thin (like pie crust).
Transfer to pan, cut into squares or strips.
Dock (poke holes) with fork.
Optionally brush top very lightly with water or melted butter, sprinkle salt.
Bake 10–15 minutes or until edges are light golden.
Let cool fully (they crisp more as they cool).
This version is faster and still gives pleasing crisp crackers, though they may lack the depth of flavor of the fermented version.
Tips, Tricks & Troubleshooting
Here are important pointers to make your homemade saltines excellent:
Roll extremely thin – The thinner, the crispier. Even a millimeter of extra thickness can reduce crunch.
Dock well – Poking holes with a fork or docking helps prevent blistering and keeps crackers flat.
Salt control – Use coarse salt sparingly — you can always add more. Too much salt ruins balance.
Two-stage bake – Baking first at a higher temp to set, then low to dry out, helps crispness and avoids burning.
Cool completely – They may feel slightly soft coming out of oven; they crisp up as they cool.
Use a good oven – Knowing your oven’s hot spots helps rotate pans mid‑bake.
Don’t overcrowd – Leave space on baking sheets so air circulates.
Store airtight – Moisture ruins crispiness. Use sealed jars or tins.
Flavor variations – Once you have basic dough, you can add:
Dried herbs (rosemary, thyme, oregano)
Spices (black pepper, garlic powder, onion powder)
Cheese (finely grated)
Seeds (sesame, poppy)
Flavored salts
Multiple sources mention this possibility. For instance, Gemma suggests adding herbs while sprinkling.
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Little House Living suggests customizing flavors.
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Don’t overbake – If baked too long or at too high temp, crackers turn brown and lose delicate flavor.
Serving & Use Ideas
Serve with cheese, spreads, dips, hummus, pâtés
Crumble into soups or stews
Use as base for crostini / mini open crackers with toppings
Give as homemade gifts (pack in cellophane, tie with ribbon)
Use in crackers & toffee candy (saltine toffee) by topping with caramel/chocolate
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Full Printable Version (Yeast + Ferment)
Here is a clean “printable” version of Version A:
Homemade Saltine Crackers (Yeast + Fermentation Version)
Makes ~60 2‑inch crackers (depending on thickness)
Ingredients
1⅓ cups (185 g) all-purpose flour
3 tbsp cornstarch
2 tsp instant yeast
1 tsp granulated sugar
¼ tsp baking soda
¼ tsp cream of tartar
6 tbsp warm water
2 tbsp melted butter
2 tbsp vegetable oil
½ tsp salt (in dough)
Additional coarse salt for sprinkling
Instructions
In a bowl, whisk together flour, cornstarch, yeast, sugar, baking soda, cream of tartar, and salt.
In a small separate bowl, combine warm water, melted butter, and vegetable oil.
Add the wet mix into the dry ingredients gradually, stirring until a dough forms.
Knead on lightly floured surface ~5 min until smooth and elastic.
Place dough in lightly oiled bowl, cover, and refrigerate 12–18 hours (cold fermentation).
Preheat oven to 375 °F (190 °C). Line two parchment‑lined baking sheets.
Divide dough in half. Roll each piece very thin on floured surface.
Transfer to pans, trim edges, cut into squares (e.g. 2‑inch).
Use a fork to poke holes in each square. Brush lightly with water, sprinkle coarse salt.
Bake ~8 min until set. Then reduce oven to ~250 °F (120 °C) and bake 25–35 min more (rotate pans) until golden and crisp.
Remove, cool completely, store airtight.
If you like, I can send you the metric, scaled-up version (for large batches) or flavor variants (herby, spicy, cheese‑infused) — would you prefer that?
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