The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


murphalert's picture


So, I love Saltine crackers, who doesn't? Is there any way to make them at home. It seems like a fairly simple combo of flour, water and salt, but i'm sure it's not as easy as it seems. Does anyone know of any recipes?

jwt's picture

Adapted from Bernard Claytons New Complete Book of Breads.


1.5 (225 grams) cups bread flour

1 pkg dry yeast

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

2/3 cup hot water

1/2 teaspoon malt syrup

2 tablespoons solid vegetable shortening

2 tablespoons melted butter


1. Combine 1 cup flour (150 grams) and the rest of the dry ingredients in your mixing bowl.

2. In a small bowl combine water, malt syrup, and shortening.  Stir to blend.

3. Pour wet ingredients into the dry ingredients and stir (use paddle of electric mixer)

4. Add the remainder of the flour to make a supple dough - should not be sticky.

5. Knead (by hand or dough hook) until dough is soft and very elastic.

6. Place the dough in a buttered or oiled bowl, cover with plastic wrap, and place in refrigerator for 1 hour or for up 18 hours.

7. 30 minutes prior to baking preheat oven to 425F

8. Roll out the dough so it is no thicker than 1/16 inch.  Fold the dough from the short end to make three layers and roll again until it is no thicker than 1/16 inch.  (I use a pasta roller for this step and it provides amazing results.)

9. Dock the dough.

10. Cut into desired shapes.

11.  Place the crackers close together on a parchment paper lined baking sheet.

12.  Sprinkle with salt.

13.  Bake until lightly browned and crisp (between 15 and 20 minutes).

14.  Brush the crackers with melted butter before removing them from the tray and cool on a metal rack.