Pescatarian 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 you know and love. The dough comes together with just a handful of pantry staples — flour, a little fat, baking powder, and cold water — so there is nothing mysterious or complicated standing between you and a fresh batch. Rolling the dough as thin as possible is the real secret here; that near-translucent sheet is what gives you the light, airy crunch instead of something dense and bready. Docking each square all the way through to the parchment keeps them flat and creates those signature little holes, while a brush of melted butter and a pinch of flaky sea salt on top adds just the right savory finish. They pair beautifully with smoked salmon, sardines, tuna salad, or any seafood spread you love — making them a natural fit for a fish-forward table. Store-bought versions often come with long ingredient lists and additives you did not ask for, so baking your own means you know exactly what went into every crisp, golden square. Let them cool completely on the rack and they will firm up into snappy, satisfying crackers worth every bit of the effort.
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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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