Homemade Crackers That Are Better Than Store Bought Saltines
This homemade crackers recipe tastes so much better than store bought saltines. It’s very easy to make and uses just 5 ingredients.
I made it for the first time to create this post for all of you, and I’m certain I’ll be making it on the regular from now on.
Why These Homemade Crackers Are Better Than Saltines
I usually tout the benefits of being able to hand choose the ingredients that are in the food you make at home, when comparing a recipe to a store bought version of the same.
With saltine crackers it’s not really all that reasonable to make that argument. In my opinion, the ingredients I’ve used in this recipe are better than those in store bought saltines.
However, the difference is close to negligible. The big offender in store bought saltines is the oils. They use palm, soy, and/or canola oil; all pretty poor choices for optimum nutrition.
I’ve used lard for my recipe. Some will find that a poor choice. Others will not. I am sitting on the same side of the fence as those who do not.
The reason I claim that these homemade crackers are better than store bought saltines is the flavor. They are exponentially more flavorful. And that matters almost as much as their nutritional value.
Ingredients For This Recipe
The ingredients used in this homemade cracker recipe are all common kitchen staples.
Chances are you probably already have everything you need to make yourself a stash of homemade crackers for the week.
Here’s a list of ingredients needed to put this recipe together …
- FLOUR – All-purpose flour is perfect for this recipe. Organic is always preferred.
- BAKING POWDER – Baking powder provides these crackers with a little rise.
- SALT – I use real salt for this recipe. Any salt will work.
- LARD – Lard provides a great texture for these crackers.
- VEGETABLE BROTH – Vegetable broth adds some flavor to this cracker recipe.
How To Make Homemade Crackers
This homemade cracker recipe is very easy to make. And it doesn’t require much hands on time at all.
To start, mix flour, baking powder, and salt together well in a small mixing bowl.
Then cut in some lard. Be sure that it is cold when you put it in the bowl.
Add the vegetable broth in increments. Mix well after each addition of broth. Mix until the dough pulls away from the sides of the bowl.
Shape the dough into a disk and place it on a well floured surface. Flour the dough disk as well. Roll it out with a rolling pin until it is just a bit thinner than you want your crackers to be.
Use a pastry wheel (or a pizza cutter) to cut the dough into rectangular shapes.
Use the tip of a fork to poke 3-4 sets of holes in each cracker (rectangle).
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Place the crackers on a parchment lined baking sheet.
Bake at 350 degrees for 20 minutes. Then place under the broiler for 2-3 minutes to lightly brown. Remove from the oven and allow to cool.
Variations For This Recipe
I haven’t tested ways to make substitutions in this recipe. I’m sure there are different flour substitutions that can be made.
However, all flour is not created equal. So, if you want to use another flour you would have to experiment a little with the ratios.
Herbs can be added to this recipe very successfully. I suggest trying a little dill, rosemary, sage, or oregano.
And you can change the flavor of these crackers by switching out the vegetable broth for a different flavor broth.
You could use any broth that appeals to you. I would try chicken or shrimp if I were going to give another flavor a try.
You can also just use water instead of broth if you wanted the crackers to be even more similar to store bought saltines.
How To Serve Homemade Crackers
These homemade crackers can be used in all the same ways you would use a store bought saltine.
Load them up with all your favorite toppings. Crush them into a bowl of soup. Or serve them with a platter of cheese.
You can use them to scoop up your favorite dip too. They’re delicious! They’re even tasty just as they are, no other accompaniments needed.
How To Store Homemade Crackers
You’ll want to store your homemade crackers in an airtight container.
Like any other cracker they will go stale in no time if exposed to air. I know some people who store their crackers in the fridge.
If you are one of those people, these crackers will do just fine stored that way. I personally don’t like the texture that a cracker takes on after being refrigerated. So, I never store my crackers this way.
This recipe does not really have any ingredients in it that promote preservation properties. It is best eaten in just a few days.
As I mentioned earlier, this was the first batch I ever made and they were gone in just a few days. So, quite honestly, I’m not sure exactly how long they will stay fresh.
Recommended For You
If you try this recipe and love it, please give it 5 stars! It supports my work more than you may realize, and I appreciate that a great deal!
You can also show your support by tagging me on Facebook @sustainableslowliving and/or Instagram @slowlivingbydianegail when you post a pic of your finished dish.
Homemade Crackers
Equipment
- Small mixing bowl
- Whisk
- 2 Forks
- Rolling pin
- Pastry wheel or pizza cutter
- Baking sheet
- Parchment paper
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 2 tbls lard cold
- 1/2 tsp salt
- 1/2 cup vegetable broth cold
Instructions
- Combine dry ingredients: Whisk together flour, baking powder, and salt in a small mixing bowl.
- Cut in lard: Use a fork to begin cutting in the cold lard. Finish incorporating it with your fingers if necessary.
- Add broth gradually: Pour in the cold vegetable broth in four increments, stirring between each addition.
- Form the dough: Once the dough begins pulling away from the sides, remove it from the bowl and gently form it into a disk. Avoid overworking the dough.
- Flour the dough: Lightly flour both sides of the dough disk to prevent sticking.
- Roll out: Use a rolling pin to roll the dough slightly thinner than your desired cracker thickness.
- Cut the crackers: Slice into rectangles using a pastry wheel or pizza cutter.
- Dock the crackers: Press the tines of a fork into each piece to create 3–4 rows of holes.
- Bake and broil: Arrange on a parchment-lined baking sheet. Bake at 350°F (175°C) for 20 minutes, then broil for 2–3 minutes to lightly brown. Cool before serving.
Video
Notes
- Broth tip: Use cold broth to keep the lard from melting before baking.
- Thickness matters: Thinner dough yields crispier crackers—roll to your preference.
- Flavor variations: Add dried herbs, seeds, or spices to the dough for extra flavor.
- Storage: Store cooled crackers in an airtight container for up to one week.
These homemade crackers are crisp, flavorful, and so easy to make. They’re perfect for pairing with cheese, dips, or just enjoying on their own. If you try this recipe, I’d love to hear what you think. Be sure to leave a review and let me know how it turned out for you. If you have any questions, feel free to ask in the comments — I’m happy to help!