Once you make these delicious Saltine crackers at home, you will never go back to buying them. This easy-to-follow recipe to make Savory herb cookies at home will leave you coming back for more.
These soda crackers are made with easy-to-find pantry ingredients. A tiny cracker packed with all the flavors in one bite.
I have never made a saltine cracker before and these little salted crackers are my little one’s favorite.
My husband and my older son have a sweet tooth and more often than I would like I end up making many sweet cookies. This time baking something specifically for my little one was very exciting.
A saltine or a soda cracker is a thin, crispy square cracker made with flour, yeast, baking soda, and a little fat. This cracker contains very little fat and sugar and it was perfect with a little cheese on top. I had a container of mixed herbs that I used in the crackers and I also used a bit of salt to sprinkle.
Saltine crackers are something that is usually eaten as a home remedy to settle an upset stomach or to get rid of nausea. It is also often eaten by pregnant women to keep their morning sickness at bay.
Ingredients to make Saltine Crackers
Dry ingredients
- All-purpose flour - ¾ cup
- Salt - ¼ tsp
- Baking soda - little less than ¼ tsp
- Sugar - ½ tsp
- Instant yeast - 1 tsp
- Cream of tartar - little less than ¼ teaspoon (could be substituted with 3 drops of vinegar)
Wet Ingredients
- Water - 3 tablespoon plus a little more to make the dough
- Butter - 1 tbsp
- Oil - 1 tbsp
For the topping
- Mixed herbs - 1 tbsp
- Salt - 1 tsp
Step-by-step process
Combine all the dry ingredients for savory herb cookies in a bowl of a food processor or any other bowl. I used my food processor to make the dough, but you could make it by hand or use the stand mixer.
Combine the 3 tablespoon of water, butter, and oil in a saucepan and gently heat them until the butter dissolves. Let this mixture cool down until it is lukewarm and then add it to the food processor bowl and start to make dough.
Keep adding a tablespoon more warm water until they come together to form a sticky dough. Knead for a minute more and then transfer it to a greased container and refrigerate overnight.
The next day, the dough would have risen just a little. Bring it back to room temperature and then transfer it to your floured work surface.
Form a rectangle by hand and then start to roll the dough out into a rectangle. Make sure to dust the work surface liberally to enable you to roll the dough out. I rolled mine out to about a 12 x 9 rectangle.
Now fold one side of the dough towards the center and then fold the other side over the first one. Refer to the pictures below.
Now roll this folded-over dough to a rectangle as thin as possible. I rolled mine out to about a 14 x 12-inch rectangle. The dough must be rolled out very thin.
Meanwhile, preheat the oven to 425 F and line a baking sheet with parchment.
Sprinkle the rolled-out dough with salt and the herbs and then gently press it in using the roller.
Using a ruler to guide you, cut the dough into 2-inch squares. The pizza wheel came in very handy to cut the dough.
- Transfer the cut pieces of dough onto the prepared parchment sheet. You could lay them as close as possible since the crackers would not spread upon baking. The crackers shrink a bit when baking. Prick each cracker at least 2 times with a fork. This would prevent the crackers from puffing up when baking.
Bake in the preheated oven for about 8-10 minutes until the edges start to turn light golden brown. Start watching them from about 7 minutes mark. Mine were done in exactly 8 minutes.
At the end of the baking period, turn off the oven and leave the oven door open. The crackers would remain in the oven and continue to cool in the racks. This enables them to retain their crispness. Once the crackers are completely cooled down, transfer them to an airtight container.
These soda crackers disappeared entirely right after I clicked them. They were pretty addictive!
More savory crackers
- Jeera Cookies | Roasted Cumin Shortbread Cookies
- Jau Ki Papdi | Baked Barley Crackers
- Spicy Southern Cheese Straws
- Norwegian Crisp Bread | Knekkebrød
Recipe
Equipment
- ▢ bowl
- ▢ pan
Ingredients
Dry ingredients -
- ▢ ¾ cup All purpose flour
- ▢ ¼ teaspoon Salt
- ▢ ¼ teaspoon Baking soda little less than
- ▢ ½ teaspoon Sugar
- ▢ 1 teaspoon Instant yeast
- ▢ ¼ teaspoon Cream of tartar could be substituted with 3 drops of vinegar
Wet Ingredients -
- ▢ 3 tablespoon Water plus a little more to make the dough
- ▢ 1 tablespoon Butter
- ▢ 1 tablespoon Oil
For the topping -
- ▢ 1 tablespoon Mixed herbs
- ▢ 1 teaspoon Salt
Instructions
- Combine all the dry ingredients in a bowl of a food processor or any other bowl. I used my food processor to make the dough, but you could make it by hand or use the stand mixer.
- Combine the 3 tablespoon of water, butter and oil in a sauce pan and gently heat them until the butter dissolves. Let this mixture cool down until it is lukewarm and then add it to the food processor bowl and start to make dough.
- Keep adding a tablespoon more of warm water until they come together to form sticky dough. Knead for a minute more and then transfer it to greased container and refrigerate overnight.
- The next day, the dough would have risen just a little. Bring it back to room temperature and then transfer it to your floured work surface.
- Form a rectangle by hand and then start to roll the dough out into a rectangle. Make sure to dust the work surface liberally to enable you to roll the dough out. I rolled mine out to about a 12 x 9 rectangle.
- Now fold one side of the dough towards the center and then fold the other side over the first one. Refer to the pictures below.
- Now roll this folded over dough to a rectangle as thin as possible. I rolled min out to about 14 x 12 inch rectangle. It is important that the dough is rolled out very thin.
- Meanwhile preheat the oven to 425 F and line a baking sheet with parchment.
- Sprinkle the rolled out dough with salt and the herbs and then gently press it in using the roller.
- Using a ruler to guide you, cut the dough into 2 inch squares. The pizza wheel came in very handy to cut the dough.
- Transfer the cut pieces of dough on to the prepared parchment sheet. You could lay them as close as possible, since the crackers would not spread upon baking. The crackers actually shrink a bit when baking. Prick each cracker atleast 2 times with a fork. This would avoid the crackers from puffing up when baking.
- Bake in the preheated oven for about 8-10 minutes until the edges start to turn light golden brown. Start watching them from about 7 minutes. Mine were done in exactly 8 minutes.
- At the end of the baking period, turn off the oven and leave the oven door open. The crackers would remain in the oven and continue to cool in the racks. This enables them to retain their crispness. Once the crackers are completely cooled down, transfer them to an airtight container.
- These crackers disappeared entirely right after I clicked them. They were pretty addictive!
Nutrition
More Cookies
- Crunchy Coconut Sesame Cookies
- Cream Cheese Spirals | Cinnamon Nut Filled Cookies
- Sweet Maida Biscuit | Baked Shakarpara
- Easy Eggless Coconut Macaroons
Saltine Crackers | Soda Crackers | Savory Herb Cookies
Equipment
- bowl
- pan
Ingredients
Dry ingredients –
- ¾ cup All purpose flour
- ¼ teaspoon Salt
- ¼ teaspoon Baking soda little less than
- ½ teaspoon Sugar
- 1 teaspoon Instant yeast
- ¼ teaspoon Cream of tartar could be substituted with 3 drops of vinegar
Wet Ingredients –
- 3 tablespoon Water plus a little more to make the dough
- 1 tablespoon Butter
- 1 tablespoon Oil
For the topping –
- 1 tablespoon Mixed herbs
- 1 teaspoon Salt
Instructions
- Combine all the dry ingredients in a bowl of a food processor or any other bowl. I used my food processor to make the dough, but you could make it by hand or use the stand mixer.
- Combine the 3 tablespoon of water, butter and oil in a sauce pan and gently heat them until the butter dissolves. Let this mixture cool down until it is lukewarm and then add it to the food processor bowl and start to make dough.
- Keep adding a tablespoon more of warm water until they come together to form sticky dough. Knead for a minute more and then transfer it to greased container and refrigerate overnight.
- The next day, the dough would have risen just a little. Bring it back to room temperature and then transfer it to your floured work surface.
- Form a rectangle by hand and then start to roll the dough out into a rectangle. Make sure to dust the work surface liberally to enable you to roll the dough out. I rolled mine out to about a 12 x 9 rectangle.
- Now fold one side of the dough towards the center and then fold the other side over the first one. Refer to the pictures below.
- Now roll this folded over dough to a rectangle as thin as possible. I rolled min out to about 14 x 12 inch rectangle. It is important that the dough is rolled out very thin.
- Meanwhile preheat the oven to 425 F and line a baking sheet with parchment.
- Sprinkle the rolled out dough with salt and the herbs and then gently press it in using the roller.
- Using a ruler to guide you, cut the dough into 2 inch squares. The pizza wheel came in very handy to cut the dough.
- Transfer the cut pieces of dough on to the prepared parchment sheet. You could lay them as close as possible, since the crackers would not spread upon baking. The crackers actually shrink a bit when baking. Prick each cracker atleast 2 times with a fork. This would avoid the crackers from puffing up when baking.
- Bake in the preheated oven for about 8-10 minutes until the edges start to turn light golden brown. Start watching them from about 7 minutes. Mine were done in exactly 8 minutes.
- At the end of the baking period, turn off the oven and leave the oven door open. The crackers would remain in the oven and continue to cool in the racks. This enables them to retain their crispness. Once the crackers are completely cooled down, transfer them to an airtight container.
- These crackers disappeared entirely right after I clicked them. They were pretty addictive!
