I have fallen in love with making crackers from scratch for soups and stews, or when company is coming over and I need something quick for us to nibble on. I wanted to share with you all how insanely easy it is to make them. We don’t really buy crackers anymore, especially saltines. No joking, in 20 minutes you can make yourself just about any type of flavored cracker you want!
As an aside, it is amazing how people respond to them, especially in a public environment (think office potluck). They won’t have any idea you were actually running behind and meant to make something better but all you had time to do was make some garlic crackers and dash to the store for some dip on your break. They will ooohh and ahhh over the wonderful crunch and flavor!
Here is a downloadable PDF so you can save and print or use on a tablet for your convenience.
OPTIONAL TOOLS
To make more uniformed looking crackers, consider using one of the following inexpensive items:
- Dough Docker – To ensure the crackers won’t form holes, a dough docker creates vents for uniform cooking.
- Pastry Wheels – To put perforations into the cracker dough to form squares and make breaking them apart easier.
Please feel to share this with anyone and everyone so long as you do not alter or remove the copyright at the bottom of the page. Print off copies and give them to your friends! Teach your kids how to make their own crackers, too! It is a great way to introduce them into the concepts of making food from scratch and is an easy and fun way to spend time together, too!
Sharing this on my facebook page. Thanks!
You are very welcome and thank you, too!
I tried this the other evening. But I used a baking stone. ummm… apparently, big mistake. when I put the dough on the hot stone, it shrunk immediately … this meant it took longer to cook & never turned that golden brown either. I guess there is a reason to do it exactly as you described huh? I will try again, more closely following the *proper* directions!
Hi Nicole! Thank you for the comment. You just saved me from making a big mistake haha! I had planned on trying it out on a baking stone and also a hot rock (just in case that was my only option for a cooking surface). I wonder if it would still work but perhaps on a lower heat setting? If you think about it, people have been making crackers on stones for a long time. Don’t give up!
I’m not sure if lower heat would do the trick or not. I wonder if starting with a cold stone instead of hot? But I understand the stone is *supposed* to be hot. Ugh! You are right though, people have been doing this a long time without a cookie sheet. maybe on foil then on the hot stone? Hmmm….
The foil and hot stone may work better. It also may work to have a warm stone and then bring it up to hot while the dough is on the stone?
Do you know the nutritional facts by any chance?! LOL sry just curious
Hello! No, I don’t have any of that kind of information. I imagine there is some app out there where you could put in all the ingredients and it will tell you though. Thanks for the question!
Can you cut these before baking to give them a cracker shape? Or will that make them burn / cook too fast so the results are not the same…
Doesn’t matter. Personal preference
you dont cut them before you bake them???
No, I don’t but you certainly can. I just break them apart.
I hate to be a pest, but do these taste similar to saltines if u just add salt? I cant find saltines anywhere here in the uk and i miss them soooooo much. that and i miss graham crackers >_<
To me they taste pretty similar. I love them more than saltines. Maybe it’s because I made them or because they are fresh or just more simple but we love them!(Asking questions is never being a pest, I love the interaction!).
When looking at the recipe and pics I thought to myself that looks a lot like lavash. So I looked it up and lo and behold what did I find. Well I found out it is indeed lavash.
I’ve never heard of lavash before so of course I looked it up. How cool! These kinds of ‘crackers’ have been around forever!