Skip the boxed cracker! Making your own homemade Saltines From Scratch is easier than you think, tastier than store-bought, and fun to make at home!
Next, try our Copycat Chicken in a Biskit Crackers!
Who doesn't love a good ol' classic that's made from scratch? These homemade Saltines From Scratch are exactly that! Who doesn't know and love these classic crispy, light soda crackers? So versatile, but also so surprisingly easy to make, but also so incredibly satisfying knowing that you made one of your favorite crackers from scratch!
Ingredients Needed
- Semonlina or Cake Flour - The most important part of getting the right texture for these classic soda crackers is to start with a flour of the right texture. All purpose flour isn't going to cut it, you need a flour that's ground extra fine like a cake flour or a fine semolina flour.
- Butter - Key not only for the texture of the cracker dough, but also to add the right flavor.
- Vegetable oil - Also key to getting the right texture of the dough.
- Instant yeast, Baking Soda, and Cream of Tatar - Your leavening agents which create the right amount of air within the crackers to create the signature texture.
- Sugar - Just a touch for flavor.
- Salt - For the dough and to finish with.
Pretty simple, right?
How to Make Saltines From Scratch
While of course it takes more time and effort to make homemade crackers the payoff is huge! Plus, they can be made in some pretty manageable steps.
- Make the dough
- Let it chill
- Roll out
- Bake!
Make the dough
This requires melting butter in with water and oil, mixing the dry ingredients, and then mixing them all together. You can do this with a hand mixer or a wooden spoon.
Chill the dough
By chilling the dough, it will make it much easier to work with and roll out. I usually like to prep the dough the night before I plan to make them so that the dough is ready to go the next day.
Roll out dough
This is key to getting the thin crispy crackers you know and love! You can of course use your favorite rolling pin to achieve this, but you can also use a pasta roller to get your dough really really thin. The thinner the cracker, the better, for sure.
Just like with homemade pasta, start thick and work your way thin, slowly as to not tear the dough. Then, back onto your floured surface and I even gave it another roll with the pin before cutting them with the pasta wheel cutter.
Then just some pricks with a fork and onto a parchment-lined baking sheet and a brush with a touch of water and a sprinkle of sea salt. They can be right up next to each other on the sheet, they won't expand at all. They'll actually shrink a little.
Tip: If you're able to roll the dough out very thin, you can also roll the dough right out on the parchment paper and cut the crackers right on the paper. Similar to how we make our Everything Bagel Rye Crackers.
Bake!
Baked at 400 degrees for 8-10 minutes (be sure to check them, they'll brown quickly!), and you have your very own homemade Saltines From Scratch soda crackers!
When I tried the first one, I'm not going to lie, I did a little dance then texted my husband, "OMG I made Saltines that taste like Saltines!" Even with the added effort, we will definitely be adding these guys to our regular rotation of crackers. I wanted to have them with some homemade soup, but they definitely didn't last long enough. Oh well, just an excuse to make more!
Perfect with a big bowl of soup or as the base for your favorite dip or other appetizers. These homemade soda crackers will add some from scratch flair to any dish you use them in or serve them with!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Saltines From Scratch
Equipment
Ingredients
- 1 1/2 cups cake flour
- 6 tablespoons water
- 2 tablespoons softened butter
- 2 tablespoons vegetable oil
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tatar
- 1/2- 1 teaspoon Sea Salt or Herb Salts for topping
Instructions
- Add flour, yeast, baking soda, cream of tatar, and sugar to a medium sized bowl. Whisk together.
- In a small sauce pan, add butter, oil and water and heat gently until butter is melted. Let cool to 120 degrees, or where it's still hot, but doesn't burn to the touch.
- Make a well in the whisked together dry ingredients and then pour in the butter. With an electric mixer, beat well on medium then on high until all the butter is incorporated and a dough begins to form.
- With your hands, knead together the dough into a ball. If the dough is too sticky, add a touch more flour at a time. If it's too dry, add a tiny bit of water at a time. It should be a nice soft ball of dough.
- Lightly grease the bowl and cover it with plastic wrap and let rest in fridge for at least 12 hours and up to 18 hours.
- When you're ready to use, take the bowl out of the fridge and let the dough come up to room temperature, about 15 minutes.
- Pre-heat oven to 400 degrees and line large baking sheets with parchment paper, or grease them.
- Remove dough from bowl and knead it for a couple of minutes until it is smooth and clay like.
- Divide it into 4 pieces and roll each piece out at a time. Use a pasta roller to get the dough as thin as possible - this will make for a much better, crunchy cracker.
- With a rolling pizza wheel or pasta cutter, cut out 2X2 squares. Transfer squares to the baking sheets. The squares can be right next to each other, squeeze as many as you can in, they will actually shrink in size as they bake. Do this with all of the remaining dough.
- With a fork, prick each cracker to get the classic "Saltines" perforations. Brush each cracker with a little bit of water and then sprinkle with salt / herb salt.
- Bake for 8 - 10 minutes, checking at 8 to ensure they're don't brown too much (unless you like a super crispy cracker like my husband does!)
- Remove from oven and let cool on tray.
- Store in an airtight container for up to a week - if you can hold back from eating them all that long!
maham
is there any substitute for cream of tartar Can't buy that one quarantine
Tracy
Hi! Yes - you can substitute every 1/2 teaspoon of cream of tartar in the recipe for 1 teaspoon lemon juice or white vinegar for some recipes. I haven't tried it in THIS recipe though. The main purpose in it for this recipe is to give the cracker a little rise. I'd try it without it before subbing lemon juice and vinegar though.
Susan
Made the dough yesterday. Was it supposed to "rise" at all in the refrigerator?
Tracy
Hi Susan, yes that will happen a little because of the yeast, but it shouldn't have doubled in size or anything like that.
Kris
I just did a happy dance too! These are great. I see why you should use the pasta roller. You cannot roll them thin enough by hand. Thanks for a great recipe!
Tracy
Happy dancing together! So glad you enjoyed it!
Chris
Hi Tracy,
If you were to find the Italian flour, would you just use the same amount as your recipe calls for of the cake flour? Or might you recommend a combination of both; and if that be the case, what would the amounts for both be?
I really want to try making these, they look awesome!
Tracy
Hi Chris! Yes - same amount! A combo would still work, 50/50 probably - but any combo would probably work!
Brandy Baker
I can’t wait to try this. I am sick with a stomach virus and did not want to have to order from Instacart just because I wanted saltines. But, due to the time involved wil need to.😞Definitely something to try on the weekend. One question-what is the yield for the recipe?
Tracy
Oh no Brandy, I'm so sorry! I wish I could ship you some homemade saltines - but alas you'll get them from Instacart faster... Feel better soon! I hope you enjoy them - you'll get about 40 -45 crackers from this - maybe a few more if you get 'em reallllyyy thin (and crispy!). Let me know how they turn out!
Heather M. Whipple
This seems to be a long recipe. Do they
taste just like the saltine cracker that you
would buy from Walmart?
Olga
Tracy, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
cheflolaskitchen
Just when I was out of recipes for my tea party, these crackers are a life saver. With a taste, everyone would surely love.
Natalie
I love saltines! Never tried making them from scratch but it sure does look and sound easy and delicious!
Linda
Interesting your negative comments are not published
Tracy
Hi Linda,
All comments are moderated for spam, as many come in, which is why there is a delay in them being published. Do you have a comment about the recipe that you'd like to share?
Jerry
Mrs. Tracy, Thank you for the outstanding recipe. I used various toppings, hot pepper flakes and black pepper were my favorite. Again thank you.
Jerry
Tracy
I LOVE to hear that!! Thank you so much for sharing and taking the time to leave a review!
Beth Sachs
These look great for dipping! I might have a go at these for our New Years Eve party.
Tracy
They're great for dipping and as a base for a lot of fun appetizers!