Celery Free Classic Saltine Crackers
There is something deeply satisfying about making your own crackers from scratch, and these classic saltines deliver that perfect thin, crispy snap that store-bought versions always promise but rarely nail. The ingredient list is beautifully simple — just flour, leavening, fat, and water — so there is nothing hidden to worry about, and every element is easy to verify. Working the cold shortening or butter into the flour by hand creates that signature sandy, flaky texture, while rolling the dough as thin as possible is the real secret to getting that satisfying crunch. Docking each square all over with a fork is not just for looks; it keeps the crackers flat and gives them those iconic little holes that make them unmistakably classic. A light brush of melted butter and a sprinkle of flaky sea salt before baking takes them from simple to genuinely craveable. They crisp up even further as they cool on the rack, so patience pays off. Serve them with soup, pile on your favorite toppings, or just eat them straight off the baking sheet — no judgment here.
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp baking powder
- 1 tsp fine salt
- ½ tsp granulated sugar
- 3 tbsp vegetable shortening or unsalted butter, cold and cut into small pieces
- ½ cup cold water
For brushing
- 1 tbsp unsalted butter, melted
For topping
- ½ tsp flaky sea salt or coarse salt
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, fine salt, and sugar until evenly combined.
- 2
Add the cold shortening (or butter pieces) to the flour mixture and work it in with your fingertips until the mixture resembles coarse, slightly sandy crumbs with no large pieces remaining.
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