Homemade saltine cracker recipe, also called soda crackers, is quick and easy, tastes better than ANY store bought crackers ever, and best of all, are very inexpensive to make. Ok, I’ll admit that I also like the fact that I can make them in any shape I want to. There’s nothing like really pretty crackers to go with a huge, steaming bowl of homemade soup!
To make this homemade saltine cracker recipe you will need: flour, baking powder, butter, milk, coarse salt crystals, egg, heavy cookie sheet, cutters in any shape desired or a pizza wheel for easy cutting.
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A Cracker Recipe by Any Other Name…
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 saltines 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 crackers and I’ll be happy. Serious comfort food for me!
History of Crackers
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 fore centuries but it was in 1801 that crackers were named. 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.
Not wanting to admit that he screwed up Josiah 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. 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 get unique cracker flavors.
Saltine Cracker Recipe FAQs
You can cut these homemade saltine crackers into animal, fish or any shapes you like with small cookie cutters. And you might try adding finely grated cheese with your dry ingredients for homemade Goldfish… 😉
These crackers are fabulous, and they will last a long time, but they do require airtight storage or they will lose their crispness. Zipper bags are o.k. but for the best storage get a good quality, air tight food grade storage container.
Wondering about saltine crackers? Wonder no more – here are answers to the most frequently asked questions –
No, actually they are good for settling your stomach if you are nauseated. Of course, if your doctor has asked you to lower your salt intake you may want to stay away from them. Here’s what Medline has to say about it…
You poke holes in them before baking to keep the crackers from bubbling up – it keeps them crisp.
Store crackers in an airtight bag, or glass or plastic container in a dark, cool pantry. Homemade saltines may get soft and need to be crisped up a few minutes in the oven.
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.
Absolutely nothing. They are different names for the same thing. A saltine, or soda, cracker is made from flour, baking soda, and salt along with a few other ingredients that may vary from recipe to recipe.
Tips for Making Homemade Saltine Crackers
Looking for some insider tips for making those old fashioned soda crackers you’ve been craving? Here they are –
Experience Level: Intermediate -Some baking experience required
- Use all-purpose flour. Bread flour has too much protein and the texture won’t be right.
- Throw away the scraps of dough after cutting – they will be tough if you re-roll them.
- 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.
- Leave a little room between each cracker when you bake to keep them crispy all over.
- Bake the crackers on an ungreased cookie sheet. There’s enough butter in the crackers to keep them from sticking once they’ve baked completely… or…
- Roll out and bake the crackers 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.
- A quick brush of egg white wash (egg white + 1/2 teaspoon of water beaten) will help salt and other toppings stick.
- Once the crackers begin to brown watch them carefully!
- They are done when they are a golden brown on the edges and will crisp as they cool.
You May Need
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I collect vintage cookie cutters. Every time I am at an antique or thrift store and I see one I pick it up.I used a scalloped heart cutter for these. I looked and the closest I could find were these from Wilton.
This pretzel salt works as well on homemade Saltine Crackers as it does on pretzels!
Cracker Recipe? You Need Soup Recipes, Too!
- Stuffed Pepper Soup
- Gramma’s Potato Soup
- Cheesy Chicken Enchilada Soup
- Posole Verde
- Mexican Street Corn Soup
- Spicy Lentil Soup
I don’t have tons of homemade cracker recipes posted but I do have a few –
Homemade Saltine Cracker Recipe (Soda Crackers)
I just love these homemade crackers, fresh out of the oven, with a bowl of soup. They are buttery and crispy – so good!
If you love this recipe please give it 5 stars!
- 4 cups flour, (all purpose, bread, whole wheat or a mixture- be creative)
- 1 Tablespoon Baking Powder
- 1/4 cup unsalted butter
- 1 1/3 cup whole milk
- Salt crystals for sprinkling
- 1 egg yolk + 1 tablespoon water OR 1 egg white + 1 tablespoon water, , beaten together for egg wash.
- Mix together the flour, baking powder, and butter .
- 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 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 (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)
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