Homemade (Flavorful) Saltine Crackers

We can go through SO MANY boxes of crackers per week if I buy them at the store. And at $3 per box (for the ones without a ton of preservatives in them) that can get very expensive. So, in the interest of saving money and making an easy snack for the kids, here’s the recipe I use! *Disclaimer: I did not come up with this recipe. I complied it based on my research on the subject. There are about a billion variations on this, too, but here’s the plain old (much more flavorful than store bought) saltine.

  • 4 cups white unbleached flour
  • 1/2 cup of extra virgin olive oil
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon of salt
  • 3/4 cups water (or more if you’re in a dry climate)
  • 3 tablespoons butter (for brushing)
  • Pink Himalayan salt (for sprinkling)

In a large bowl place 4 cups of unbleached white flour. Dissolve the yeast in a tablespoon of water and stir in until combined. Slowly add the water (with salt dissolved) and oil in alternating pours. Mix with your fingers until a dough forms. Turn out onto a lightly floured pastry board or parchment paper. Knead until the dough is smooth. I had to adjust some of the recipes to add more water because my dough was too crumbly.  Place the dough ball into a bowl and cover. Let rise until doubled (mine took about 3 hours in my 75 degree house. It’s a dense dough, so it might take some time.)

Once it’s doubled, cut it into 5 equal pieces. Roll each one out until very thin (about 1/10 of an inch). Cut into your desired cracker sizes (I varied mine for different uses) and prick holes into each one with a fork or a wooden skewer. Brush with butter and top with your favorite herb, cinnamon, or just plain salt. Bake at 390 for 7-10 minutes watching closely. They will burn quickly!Remove to a wire rack to cool. Store in an airtight container after cooling for up to a week. 

Enjoy with any spread or just on their own. Also enjoy not having to break down those horrible cracker boxes every couple days. That’s almost my favorite part.


Hope you enjoyed. Cheers!