ADVERTISEMENT
Once the dough has come together, knead it lightly in the bowl to ensure everything is well combined. Be careful not to overwork the dough, as this can result in tough crackers.
Step 5: Roll Out the Dough
Transfer the dough to a clean, lightly floured surface. Using a rolling pin, roll the dough out as thinly as possible—aim for a thickness of about 1/16 inch (1.5 mm). The thinner you roll the dough, the crispier the crackers will be, so don’t be afraid to roll it thin.
If the dough becomes sticky, dust it lightly with flour. Be sure to roll it evenly to ensure uniform thickness throughout the dough.
Step 6: Cut the Crackers
Once the dough is rolled out, use a knife or a pizza cutter to cut the dough into squares about 1.5 inches (4 cm) on each side. You can also use a cookie cutter to make fun shapes, such as circles or triangles, but traditional saltines are square.
If you like, you can use the back of a fork to press lightly into the center of each cracker, creating the iconic pattern of indentations seen on store-bought saltines.
Step 7: Prick the Crackers
Use a fork to prick each cracker a few times. This allows the crackers to bake evenly and prevents them from puffing up too much during baking. It also helps to create the signature texture of saltines.
Step 8: Optional Egg Wash
If you want your crackers to have a glossy, golden finish, beat the egg and water together to create an egg wash. Use a pastry brush to lightly brush the egg wash over each cracker.
The egg wash is entirely optional but adds a nice sheen and helps the coarse sea salt stick to the top of the crackers.
Step 9: Sprinkle with Sea Salt
After applying the egg wash (or if you’re skipping the egg wash), sprinkle a pinch of coarse sea salt on each cracker. This adds extra flavor and gives the crackers a characteristic salty crunch.
Step 10: Bake the Crackers
Place the crackers on the prepared baking sheet, spacing them about 1/2 inch apart. They can be fairly close together, as they will not spread too much during baking.
Bake in the preheated oven for 12-15 minutes, or until the crackers are golden brown and crispy. Keep an eye on them, as baking times can vary depending on your oven and how thinly the dough is rolled.
If you want your crackers extra crispy, you can bake them for an additional 1-2 minutes, but be careful not to burn them.
Step 11: Cool the Crackers
Once the crackers are done baking, remove them from the oven and allow them to cool on the baking sheet for a few minutes.
Transfer the cooled crackers to a wire cooling rack to cool completely. The crackers will continue to crisp up as they cool.
Notes:
1. Flour and Butter:
Flour: All-purpose flour works best for making saltine crackers, but you can experiment with a mix of whole wheat flour or bread flour for a slightly different texture.
Butter: The butter should be cold when added to the dough. This is a key step to ensure that the crackers bake up crisp and flaky. If you prefer, you can substitute the butter with cold shortening for a slightly flakier result.
2. Cold Water & Vinegar:
Cold Water: The cold water helps the dough come together without activating the gluten, keeping the crackers tender. Adding the water gradually ensures you don’t end up with a sticky dough.
Vinegar: The vinegar helps tenderize the dough and makes the crackers lighter. You won’t taste the vinegar in the final crackers, but it’s essential for the texture.
3. Texture & Thickness:
Thinness: The key to crispy crackers is rolling the dough as thin as possible without it tearing. The thinner the dough, the more crispy and delicate the crackers will be.
Even Rolling: For uniform baking, try to roll the dough evenly, without thick and thin spots. You may find it helpful to work in sections, rolling out small portions of dough at a time.
4. Flavor Variations:
Seasonings: To make your crackers more flavorful, you can sprinkle in some garlic powder, onion powder, rosemary, or parsley. A pinch of cayenne pepper can add some heat, or a sprinkle of cheese (like grated Parmesan) will give the crackers a savory kick.
Cheese: If you prefer cheese-flavored crackers, you can mix in some finely grated Parmesan or cheddar into the dough before rolling it out for cheesy saltines.
5. Storage:
How to Store: These homemade saltine crackers are best stored in an airtight container at room temperature for up to 2 weeks. If they lose their crispiness, you can bake them at a low temperature (about 250°F/120°C) for 5-10 minutes to restore their crunch.
Freezing: You can also freeze these crackers for up to 3 months. Just ensure that they are well-sealed in an airtight container or freezer bag to prevent freezer burn.
6. Variations in Size:
If you want to make mini saltines for snacking or party mixes, simply cut the dough into smaller squares, and adjust the baking time slightly to account for their smaller size.
Conclusion:
Making homemade saltine crackers from scratch is a fun and rewarding process. The buttery, crisp texture of these crackers is unparalleled compared to store-bought versions, and they are incredibly versatile—perfect for snacking, dipping, or pairing with soups, salads, and cheese platters. By following this recipe, you’ll have a batch of crackers that are simple, fresh, and flavorful.
Not only do you get to enjoy a delicious homemade snack, but you also have the satisfaction of creating these classic crackers from scratch, tailored to your preferences. Happy baking!
ADVERTISEMENT
