How to Make Homemade Saltine Crackers

Name: How to Make Homemade Saltine Crackers
Total time: 2 h
Yield: 14 dz.
Ingredients: 1 c. lukewarm water; 1 tbsp. active dry yeast; 1 tsp. sugar; 3 c. all-purpose flour all-purpose flourall-purpose flour; 1 tsp. kosher salt; 1/2 tsp. baking soda; 2 tbsp. unsalted butter, at room temperature; 1/3 c. vegetable oil, plus more for greasing; Maldon sea salt, for sprinkling

Turn this pantry staple into a gourmet snack to pair with homemade dips, butters, and soups.

By Cherry PointPublished: Aug 7, 2018

cherry point saltine crackers and whipped brown butter

Mike Garten

Yields:

14 dz.

Total Time:

2 hrs

Cal/Serv:

Jump to recipe

Vincent Mazeau from Cherry Point, a popular restaurant in Brooklyn, shares his famous saltine cracker recipe. Packed with a rich salty flavor, these crackers are best when paired with homemade dip, butter, and soup.

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Ingredients

1 cup
lukewarm water
1 Tbsp.
active dry yeast
1 tsp.
sugar
3 cups
all-purpose flour

all-purpose flourall-purpose flour
1 tsp.
kosher salt
1/2 tsp.
baking soda
2 Tbsp.
unsalted butter, at room temperature
1/3 cup
vegetable oil, plus more for greasing
Maldon sea salt, for sprinkling

Directions

1. Step 1In small bowl, whisk water, yeast, and sugar. Let stand until foamy, about 5 minutes. Meanwhile, combine flour, salt, and baking soda in bowl of stand mixer fitted with dough hook. Add butter, oil, and yeast mixture and beat on low speed, scraping bowl occasionally, until dough becomes smooth elastic mass around hook, about 10 minutes.
2. Step 2Lightly grease large bowl. Turn dough out onto work surface and knead into tight ball. Place in bowl and turn to coat with oil, then cover with clean kitchen towel and let stand in draft-free spot until doubled in size, about 1 hour.
3. Step 3Position oven racks in top and bottom thirds of oven and heat oven to 300°F.
4. Step 4Turn dough out onto clean work surface. Quarter dough; then, working with 2 pieces at a time, place each on large cookie sheet and pat into rectangle, then roll into 1/16-inch-thick rectangle. Sprinkle Maldon salt on top, crushing into smaller bits with fingers. Gently run rolling pin over salt.
5. Step 5Using dough cutter with fluted blade, trim edges, then cut dough into 1/2-inch squares. Trimmings can be left on pan for snacking. Using fork, poke each square twice.
6. Step 6Bake, rotating positions of pans halfway through, until set and dry to touch but pale, about 5 minutes. Reduce oven temperature to 250°F. Bake, rotating positions of pans halfway through, until golden brown and crisp, 25 to 35 minutes. Let cool completely on sheets on wire racks. While first batch is baking, repeat rolling, trimming, and cutting with remaining 2 pieces of dough.