Homemade Saltine Crackers

HOMEMADE SALTINE CRACKERS

Makes about 60 2”x2” crackers but may vary based on how thinly rolled and size cut

1 cup unbleached all-purpose flour

2 Tablespoons unsalted butter, melted

¼ cup water

½ teaspoon kosher salt

water for brushing

kosher or sea salt for sprinkling

1. In the work bowl of a food processor, pulse the flour and salt to combine.
2. Add the melted butter and process until a coarse meal – less than a minute.
3. Add the water and process until a dough is formed – about 1-2 minutes. It may not come together and look sort of crumbly. Turn out on the work surface and knead until it forms a moist dough.
4. Let rest 30-60 minutes to allow the gluten to relax.
5. Preheat oven to 400°F and line two sheet pans with parchment paper.
6. Divide the dough into quarters and roll thin. You have two ways to do this, I much prefer the pasta machine method but you can do it by hand.
7. By hand – lightly flour the work surface and the top of the dough and using a heavy rolling pin, roll as thinly as possible.
8. With a pasta machine – Roll ¼ of dough through twice on settings 1-6 then once on setting 7. You’ll have a long very thin sheet. Cut in half if it’s too long to handle easily.
9. Cut into squares – I like about 2”x2” – brush lightly with water, sprinkle with salt.
10. Bake 400°F for 8-10 minutes until lightly golden. Keep and eye on them as they brown quickly and rotate the pans halfway through baking.
11. These will crisp up as they sit out of the oven and will keep, tightly wrapped, for a few days. Though if you live in a humid climate they may soften. If so, recrisp in a 350°F oven for a few minutes.