These homemade saltine crackers are buttery, crisp, and done in under 30 minutes-no yeast, no weird stuff, no store run required. Just five basic ingredients, an easy recipe, and a smug sense of superiority you can taste.
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Whether you call them soda crackers or saltines, you've got to admit that a crispy cracker is the best accompaniment to homemade soup ever created! Learn how to make your own!
These homemade saltine crackers are everything-crisp, buttery, and ready in under 30 minutes with no yeast or weird ingredients required. They're my go-to with creamy tomato soup (or any soup, really), and I love that I can cut them into any shape I want. Beyond being ridiculously easy and delicious, they give me that smug little thrill of self-sufficiency-because if another toilet paper/cracker/bread crisis hits or the zombies roll in, guess who still gets to have soup with crackers?
Yep. This girl.
💁♀️ Why these homemade crackers just make sense
- 5 everyday ingredients you already have in the pantry-because we're not playing "Chopped: Apocalypse Edition."
- No yeast required so there's zero waiting, proofing, or praying involved.
- Ready in under 30 minutes-quicker than your grocery delivery window and way more satisfying.
- Crispy, buttery, and customizable-cut 'em into hearts, stars, or whatever passive-aggressive shape suits your mood.
- Freezer-friendly dough for those "Oh no, the book club's actually coming over" moments.
🧾 What you'll need to make homemade saltine crackers
- All purpose flour has just the right amount of gluten to hold everything together without turning your crackers into chewy regrets.
- Egg helps the cracker crisp in the oven and also holds the salt on. If you have an egg allergy try this: Mix 1 tablespoon cornstarch and ⅓ cup water in a small pan and bring to a boil. Simmer until thick. Brush thinly on the crackers in place of the egg.
- Butter adds richness and helps create those perfectly crisp, golden edges we're all a little too proud of.
- Milk moistens the dough and gives it just enough structure without making it heavy-because dense crackers are just sad.
- Baking powder adds a touch of lift keeps the texture light and snappy, not flat and cardboard-like.
- Coarse salt adds the final salty sparkle that hits your tastebuds like a mic drop-don't skip it unless you hate joy.
Get tips, faqs, and more on this downloadable Saltine Cracker Kitchen Cheat Sheet pdf. It's free and you don't even need your email to get it.
📖 Recipe
Homemade Saltine Crackers
Print Pin Recipe Rate RecipeIngredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup unsalted butter
- 1 ⅓ cup milk, you can substitute non dairy milk if you need to
- coarse salt, for sprinkling
- 1 egg white, OR egg yolk. The whites make them crisper.
- 1 tablespoon water
Instructions
- Blend the egg white with the water to make an egg wash. Set aside.
- Mix together the flour and baking powder.
- 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 gently 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 or desired shapes. (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)
- Let cool before serving. They crisp as they cool.
Notes
- Throw away the scraps of dough after cutting - they will be tough if you re-roll them. Or, bake them for little snacks.
- Cut saltine crackers into uniform shapes so that they cook evenly.
- Leave a little room between each cracker when you bake to keep them crispy all over.
- Once the crackers begin to brown watch them carefully!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪 How to make this saltine crackers recipe
Keep an eye on these as they bake. You don't want them to get too brown.
- Mix the dry ingredients.
- Cut in the butter.
- Mixture should look coarse.
- Add milk.
- Blend.
- Knead gently until it holds together.
- Roll out thinly.
- Prick with fork.
- Brush with egg and sprinkle with salt.
- Bake.
📚 Related recipes
- Southern Cheese Straws - are sharp, buttery, and unapologetically extra-these pair perfectly with your homemade saltines on any snack board.
- Jalapeño Pimento Cheese is spicy, smoky, and wildly addictive. Slather it on a cracker and feel like you've got your life together.
- Old-Fashioned Deviled Ham Spread is the retro sandwich spread you didn't know you needed. Bonus points if you cut your crackers into tiny shapes like it's 1957.
P.S. You could serve them with homemade soup… but why would you, when there's cheese involved?
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 create unique flavors.
📌 Pin this recipe so you can impress your future self with homemade crackers and Depression-era competence.
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Cynthia says
I should probably know this but when it says serves 36 does that mean 36 crackers? Or how many crackers per person? I am really not OCD just a bit confused on this terminology when reading cracker recipes. 😉
Marye Audet says
It depends on how big you make them? If you get 36 crackers then it's 1 cracker per person. If you cut with a smaller cutter and get 72 crackers then it's 2 crackers per person.
Cynthia says
Thanks for the quick response. I guess I wasn't clear but I get it now. A serving equals one cracker! Trying these tonight for a neighborhood soup night, will let you know how it goes. Thanks again!
sam says
Made these just today, had some trouble getting it thin enough (very elastic dough) but did better once I worked with smaller portions of dough and rolled with my hands on the center of my rolling pin versus the handles (more weight/pressure applied). I used a frosting piping tip (opposite end) to make little "oyster" crackers. I'd recommend a cookie cutter over a pizza cutter or knife for better consistency (I used the later with varying size crackers that were harder to bake evenly.
They are alright flavor wise, not much flavor but not inedible, I made some with regular table salt and some with coarse sea salt (all I had) the sea salt was the winner, but overall I think next time I will add 2 more tablespoons of butter for a bit more flavor and a softer easier to roll dough. I'm also going to use the whites for the egg wash, I did the yolk and water and got pretty dark results, using a white should leave a lighter color.
Overall it's a simple recipe, easy to make your own, but tedious ( as cracker making can be haha, "roll-cut-place-poke-wash-salt-repeat!" )
Marye Audet says
The dough shouldn't have been elastic at all - the butter is cut in like in biscuit dough and then gently kneaded until the ball sticks together - only a few strokes. I'm sorry the recipe didn't come out as good as you expected... but it sounds like you had too much flour and too much handling of the dough.
Angie says
I have enjoyed reading your recipe and cracker post. I am looking for a crispy pizza crust. All I have tried seem to be chewy instead of crispy so I am wondering if your cracker recipe might work for crispy pizza crust. Any thought on this?
Marye Audet says
I don't think so because it would absorb moisture from the sauce. I'd suggest making a pizza dough with no oil and using water as the only liquid... then rolling it very thin and baking it in a hot oven, on a preheated pizza stone if you have one. THEN put the sauce and cheese on and bake again at 375 until the cheese is melty.
James Lotz says
The secret to a good crispy pizza crust is using low protien flour hydrated at about 50%.
Try this. 16oz all purpose flour, 1/2 Tbsp yeast, 8 oz water, 1/2 Tbsp salt, 1 Tbsp oil.
Kneed until smooth (10 minutes) dough will be stiff and dry, put dough in a plastic bag and rest in the fridge for 24 hours. This will develop flavor and further hydrate the dough.
This was the procedure back when I worked at pizza hut years ago.
Jennifer S Dzikowski says
Quick question...making these today :). Do you use cold butter? Just softened? Also, do you think they really taste just like saltines?
Marye Audet says
I use cold butter and yes I do! Sorry - I was getting my hair done today so wasn't at the computer. Oh, and yes, if you want to use salted butter that's fine.
NANCY says
This looks like such a fun recipe to try. Thanks, Marye. I surely will try it because I buy the saltines to make cracker candy, which maybe doesn't sound all that exciting but it is delish not to mention addicting.
Marye Audet says
It sounds wonderful!