Mushroom Free Classic Saltine Crackers
There is something deeply satisfying about a cracker that snaps cleanly and tastes exactly like you want it to — buttery, salty, and light. Store-bought versions can be a minefield when you're avoiding fungal ingredients, since certain flavoring agents and yeast extracts sneak into ingredient lists without much fanfare. This homemade version keeps things beautifully straightforward: flour, fat, a little leavening, and salt are all you need to get that iconic thin, crispy result. The trick is rolling the dough as thin as you can manage — nearly translucent — so every cracker bakes up with that satisfying, dry snap rather than a soft, bready chew. Docking each square all the way through with a fork is what gives them their classic dotted look and keeps them flat and even in the oven. A brush of melted butter and a pinch of flaky salt right before baking adds just enough richness and crunch on top to make these feel genuinely special. They're perfect alongside soup, loaded with toppings, or eaten straight off the cooling rack while no one is watching.
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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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