Homemade Soda Crackers

homemade soda crackers

Yes, I am fully aware that a big box of Saltines™ can be bought for only a couple of dollars. So why would I make my own, you ask? Well …why not? :)

I saw this recipe on the King Arthur flour site recently and since Ham and Bean soup is on the menu for tonight (recipe later), it seemed like a perfect time to try them out. I mixed the dough together quickly last night before going to bed and left it in the fridge over-night. This morning, it took only 10 – 15 minutes to roll and cut the dough, 10 minutes to bake and voila …. homemade soda crackers!


I was very pleased with the results. Lessons learned: I probably could have baked them a teeny bit longer (I was nervous of burning them!) and I probably could have used a more liberal sprinkling of salt. I will probably try to roll them just a wee bit thinner next time, too (they seemed thin but they do puff up quite a bit in the oven). Also, since they shrink as they bake (instead of expanding), I`m not sure there is really any need to transfer them individually from the rolling mat to the baking pan. Next time, I will probably try rolling and cutting them out on parchment and then just transferring the entire parchment sheet with the crackers to a baking sheet. But all in all, a wonderful cracker. These taste very much like you’d expect a soda cracker to taste … only better.


Sometimes, after I bake things “from scratch”, I end up wondering if the the time and effort was really worth it. That definitely wasn’t the case with these crackers. The process was easy and quick. The dough handled beautifully, so it was painless to roll and cut and the results were lovely. I will definitely be making these again!

Yield: about 45 crackers.

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  1. Oh yes, do try again Mardi. I usually have Tipo 00 flour around (I’m a pasta maker) but was out. The Monarch cake and pastry worked out just fine though. Any flour with low protein (8% or so) will work best. Did you get that wonderful warm weather over Easter in Manitoba?

  2. They were so easy Cookie it didn’t even end up feeling ambitious :)
    Hi Megan. I think Food and Whine is the type of name that is easy to think up when thinking about food blog names. I say the more the merrier!

  3. Your crackers look fabulous and give me the courage to try again. My one and only previous attempt at cracker making was more than 20 years ago and such a dismal failure that I decided it wasn’t worth trying again. I turned out hard tasteless things that could have worked well as roofing tiles. I’m sure there was no yeast in that long ago attempt and I know I used all-purpose flour and now I’m willing to try again after reading your story. I have never seen any kind of flour labeled Italian-style so will try the cake and pastry since I know I can get that here (I’m another canuck in Manitoba). Thanks for the inspiration!

  4. Awesome! I’ve been looking for a good cracker recipe. This is weird, I named my blog the same as yours! I really didn’t know there was already a blog with this name, lol! Oh well.

  5. Wow, homemade Soda Crackers? Very ambitious!

  6. Thanks so much, Penny. Thanks for visiting.

  7. The photo is beautiful and the recipe sounds fantastic! Thank you for the post.

  8. Hope it cools down enough for you to try them, Crepes. Too much heat is not a problem for me here just yet.
    Hi Alex. I don`t know anything about hot water laws in any states (particularly since I`m in Canada). I just use a thermometer and don`t ever have to worry about `feel`.

  9. In Illinois it’s illegal for your hot water heater to heat beyond 110F. I would assume it’s similar in many other states. The temperature of this recipes water/butter will actually feel hotter than many people’s hottest tap water.

  10. These look so much better than the ones from the store! I would make them if my apartment weren’t so hot right now! Maybe on Friday when the temperature is supposed to drop 30 degrees cooler!

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