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Crispy and buttery - these homemade saltines are so good you will never buy them again. Easy enough for beginning cooks.
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 36
Calories 67kcal
Author Marye Audet-White


  • 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 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.



The yield of this recipe is largely dependent on how you cut the crackers. The nutrition information is based on cutting them into 36 large crackers.
  1. Use all-purpose flour. Bread flour has too much protein and the texture won't be right.
  2. Throw away the scraps of dough after cutting - they will be tough if you re-roll them.
  3. Cut saltine crackers into uniform shapes so that they cook evenly. A cookie cutter is great for this.
  4. 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.
  5. Leave a little room between each cracker when you bake to keep them crispy all over.
  6. 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...
  7. Roll out and bake the crackers on parchment paper.
  8. Store in an airtight container. Homemade crackers can get soft easier than commercial crackers, so...
  9. Crisp them up in the oven for a few minutes if necessary.
  10. A quick brush of egg white wash (egg white + 1/2 teaspoon of water beaten) will help salt and other toppings stick.
  11. Once the crackers begin to brown watch them carefully!
  12. They are done when they are a golden brown on the edges and will crisp as they cool.


Calories: 67kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 4mg | Potassium: 60mg | Vitamin A: 55IU | Calcium: 27mg | Iron: 0.7mg