There’s something incredibly satisfying about biting into a crisp, flaky saltine cracker you’ve made from scratch. This Homemade Saltine Crackers Recipe delivers a perfect balance of buttery richness and subtle saltiness, with a texture that’s both light and delightfully crunchy.
Unlike store-bought versions, these crackers are fresh, flavorful, and customizable to your taste. With just 30 minutes of prep and a short bake time, you’ll be amazed at how simple it is to create this pantry staple. The overnight chill ensures the dough is easy to handle, making the process as enjoyable as the result.
These crackers are a versatile treat, perfect for pairing with soups, cheeses, or enjoyed on their own. The golden, speckled surface and delicate layers make them as beautiful as they are delicious.
Whether you’re a seasoned baker or a beginner, this recipe is a rewarding way to bring a touch of homemade charm to your table. The 12-hour chill time might require patience, but the payoff is worth it—crackers that are crisp, flavorful, and utterly irresistible. Once you try them, you’ll never look at store-bought saltines the same way again.
Ingredients for Homemade Saltine Crackers
- 1 ⅓ cups (6 ½ oz/185 g) all-purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 6 tablespoons warm water (about 110°F/43°C)
- 2 tablespoons (1 oz/28 g) butter, melted (can substitute with olive oil for a dairy-free option)
- 2 tablespoons vegetable oil
- ½ teaspoon plus ½ teaspoon salt (divided, for dough and topping)
Step-by-Step Instructions
- In a medium bowl, stir together the flour, cornstarch, yeast, sugar, baking soda, and cream of tartar until well combined.
- In a small bowl, mix the warm water, melted butter, and vegetable oil. Pour this mixture into the dry ingredients and stir until a dough ball forms.
- On a lightly floured surface, knead the dough for about 5 minutes until it becomes soft and smooth. If the dough is too sticky, add a little more flour; if it’s too dry, add a touch of water.
- Place the dough in an oiled bowl, cover it, and refrigerate for at least 12 hours (up to 18 hours).
- When ready to bake, preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper.
- Divide the dough in half. Roll out one portion at a time on a floured surface until it’s as thin as possible.
- Transfer the rolled dough onto the prepared baking sheets. Use a pizza cutter to cut it into 2-inch (5 cm) squares.
- Prick each square with a fork, then brush lightly with water and sprinkle with ½ teaspoon of salt.
- Bake for about 8 minutes, or until the crackers are lightly golden.
- Let the crackers cool completely on the baking sheets before transferring them to an airtight container. Store for up to 1 week.
Perfect Pairings: Sauce and Topping Ideas
These homemade saltine crackers are incredibly versatile! Serve them with a dollop of cream cheese and a sprinkle of chives for a classic snack. For a sweet twist, spread them with peanut butter and drizzle with honey. They also pair beautifully with hummus, guacamole, or a tangy artichoke dip for a crowd-pleasing appetizer.
Storage Secrets: Keep Them Fresh and Crispy
Once cooled, store your crackers in an airtight container at room temperature for up to one week. To maintain their crispiness, add a small piece of bread to the container—it absorbs excess moisture. If they soften slightly, pop them in a 300°F (150°C) oven for 3-5 minutes to revive their crunch.
Time-Saving Tips for Busy Bakers
Short on time? Skip the overnight chill by reducing the refrigeration time to 2-3 hours—though the flavor won’t be as developed. Alternatively, prepare the dough ahead and freeze it for up to a month. Thaw in the fridge overnight before rolling and baking. For quicker prep, use a pasta roller to achieve ultra-thin dough effortlessly.
Recipe Variations: Customize Your Crackers
Experiment with flavors by adding 1 teaspoon of garlic powder or 1 tablespoon of sesame seeds to the dough. For a cheesy twist, mix in ¼ cup of grated Parmesan before kneading. If you prefer a spicy kick, sprinkle the crackers with chili powder or cayenne pepper before baking.
Equipment Guidance: Tools for Success
A rolling pin is essential for getting the dough thin and even, but a pizza cutter makes cutting the squares a breeze. If you don’t have parchment paper, lightly grease your baking sheets to prevent sticking. A fork is perfect for pricking the dough, ensuring the crackers bake evenly without puffing up too much.
Homemade Saltine Crackers Recipe
Ingredients
Dry Ingredients
- 1 ⅓ cups all-purpose flour 6 ½ oz/185 g
- 3 tablespoons cornstarch
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
Wet Ingredients
- 6 tablespoons water warm
- 2 tablespoons butter 1 oz/28 g, melted
- 2 tablespoons vegetable oil
- ½ teaspoon salt
Instructions
- In a medium bowl, stir together the flour, cornstarch, yeast, sugar, baking soda and cream of tartar.
- In a small bowl, combine the water, butter and oil and stir into the flour mixture until it forms a ball.
- On a lightly floured surface, knead the dough for about five minutes or until you have a soft and smooth dough. If the dough is very sticky, add a touch more flour and if dry, add a little water.
- Place in an oiled bowl, cover and refrigerate for at least 12, and up to 18 hours.
- When ready to bake, preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper.
- Divide the dough in half. Working with one portion at a time, roll each dough as thin as possible on a floured surface.
- Transfer the dough onto the baking sheets and using a pizza cutter, cut 2-inch (5 cm) squares.
- Prick the squares with a fork and then brush with water and sprinkle on ½ teaspoon of salt.
- Bake for roughly 8 minutes, or until lightly golden.
- Let cool on the tray completely before transferring to an airtight container for up to one week.
