Step 7: Roll the dough extremely thin
Divide the dough into two portions to make rolling easier.
Take one portion and place it on a lightly floured surface. Using a rolling pin, roll it out as thin as you can. For traditional saltine texture, aim for about 1 to 2 millimeters thickness. The thinner the dough, the crisper the cracker.
If the dough keeps pulling back or shrinking, let it rest for five minutes and continue.
Step 8: Transfer and shape
Carefully lift the thin sheet of dough and place it onto the prepared baking sheet.
Use a pizza cutter or a sharp knife to cut the dough into even squares. Traditional saltine crackers are about one and a half inches wide.
Do not separate the squares yet; leave them touching on the pan. They will break apart easily once baked.
Step 9: Dock the dough
Using a fork, poke small holes all across the surface of the cracker dough.
This step is important because it prevents air pockets from forming and gives the crackers their iconic, flat appearance.
Step 10: Brush with melted butter
If you want a richer cracker, brush a thin layer of melted butter across the surface.
Sprinkle lightly with coarse salt or flaky sea salt. Adjust the salt level to your preference.
Step 11: Bake
Place the baking sheet in the preheated oven.
Bake for 10 to 14 minutes, depending on how thin your dough is and how crisp you want the crackers. Watch closely near the end so they do not over-brown.
The crackers should turn a light golden color around the edges.
Step 12: Cool completely
Remove the pan from the oven and allow the crackers to cool on a wire rack.
As they cool, they will continue to crisp and firm up.
Once fully cooled, break them along the cut lines into individual crackers.
Storage Instructions
Store in an airtight container at room temperature.
They stay crisp for about a week.
If they soften, place them back in the oven at 300°F (150°C) for five minutes to refresh their texture.
Tips for Perfect Homemade Saltines
The thinner the dough, the crunchier the cracker.
Do not skip docking (poking holes); it keeps the crackers flat.
Brushing butter is optional but enhances flavor.
You can add herbs, black pepper, or garlic powder for flavored variations
