This homemade version of one of our favorite crackers is even better than the original!
In our house, there are some foods we want when we’re under the weather. It’s probably the same for you: no one asks for pizza, tacos, or burgers when they’ve come down with a cold or the flu, but everyone seems to crave chicken soup, Jell-O, and the iconic saltine crackers to help them feel better. The light, crispy, slightly salty squares taste so good, but there is also something very soothing about them: this is especially true when saltines are homemade.
“Polly want a cracker?” In 1876, F. L. Sommer & Company of Missouri used this question to sell their new soda cracker, along with a picture of a parrot holding a cracker. In the late 1800s, when that company merged with other bakeries to form the National Biscuit Company (Nabisco), “Polly want a cracker?” was still being used to market saltines, and this remained the case until the 1950s, when Nabisco advertising strategies changed.
In our recipe for saltines, the combination of butter and salt gives these thin, crispy, delectable crackers a rich, wonderful flavor. Pricking the crackers before they go into the oven allows the steam to escape, so the crackers remain flat, contributing to their crispy texture. It also makes them look exactly like store-bought saltines! We highly recommend adding the flaky salt on top for an added burst of flavor.
How did these crackers come to be called saltines?
The precursor to saltines was something called pilot bread, a dense cracker made of flour, water, and salt popularized by Pearson and Sons Bakery in Newburyport, Massachusetts, in 1792. In 1876, when the F. L. Sommer company added baking soda for leavening to the recipe, they called their new invention premium soda crackers. Not long after, the cracker became known as “saltines,” the generic name for the crackers and the name we still know them by today.
How do I store leftovers?
Cooled saltine crackers can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. If you need to restore the crunch once the frozen crackers have thawed, place them in the oven or air fryer for a few minutes.
Serving suggestions
These homemade saltine crackers are perfect with Chili and all kinds of soups, including homey Chicken Noodle Soup or hearty Lentil Soup, but they are also great as a base for Homemade Boursin Cheese, Delicious Pimento Cheese, or this classic Perfect Peanut Butter and Macerated Strawberries combo. But here is one of my most favorite ways to eat homemade saltines, based on a dish at one of my favorite local restaurants: just before the crackers go into the oven, I sprinkle them with some of this Fish Seasoning; then, when they have cooled, I top them with a dollop of Yogurt-Herb Dipping Sauce, and then some flaked Dijon Salmon. Super delicious!
Saltine Crackers Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter
- 1/3 cup water at room temperature (plus more as needed)
- Flaky salt for topping optional
Instructions
- In a bowl, mix the flour, salt, and butter. Use a fork to combine until the mixture resembles crumbs. Gradually add water, 1 tablespoon at a time, until the dough forms and is no longer sticky. If it remains dry after adding 1/3 cup, keep adding small amounts of water until the dough comes together.
- Lightly dust your work surface with flour. Roll the dough out until it is about 1/8 inch thick and nearly transparent.
- Preheat your oven to 400°F. Place the rolled dough on a baking sheet. Use a pizza cutter to slice it into squares. Prick the dough all over with a fork to prevent bubbling, and optionally, sprinkle some flaky salt on top.
- Bake for about 8-12 minutes or until the crackers are lightly golden.
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