We had never, ever thought about making our own crackers until a cooking buddy sent me this recipe, which he had just tried and really liked. We have to say, it was super fun and the crackers are delicious. It’s a kick to lay out a cheese and cracker platter with your very own crackers! Just keep in mind that you should make them within a day or two of when you plan to use them, because they aren’t made with any type of preservatives. Let us know if you give this a try! They would be perfect with this Sundried Tomato-Kalamata Olive-Pesto Cheese Spread!
Homemade Soda Crackers
- 1 1/2 cups unbleached all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2/3 cup hot water (about 120 F)
- 1 teaspoon sugar
- 2 tablespoons olive oil
- Toppings: sesame seeds, lemon pepper, grated Parmesan cheese, everything topping, sea salt
- In a large bowl, combine 1 cup flour, yeast, salt, baking soda and cream of tartar. Stir in hot water, sugar and olive oil. Mix well to combine.
- Add the remaining 1/2 cup flour to form a workable dough. Place the dough on a lightly floured cutting board or pastry cloth and knead by hand until soft and elastic, approximately 5 minutes.
- Shape the dough into a ball and place it into a large, well-greased (or sprayed) bowl, turning the dough to coat all sides with the oil or spray. Cover with plastic wrap and refrigerate for at 18 to 24 hours.
- Preheat the oven to 425 F. Line two baking sheets with parchment paper.
- Punch down the dough with your fingers and place the dough on a lightly floured work surface.
- Using a rolling pin, roll the dough out into a rectangle about 1/16-inch thick. The dough can be very elastic and may want to shrink back to a smaller surface area, and if that happens, let the dough rest for about 5 minutes and try again.
- Once the dough is rolled into the large rectangle, fold the dough into thirds exactly like how you would fold an 8×11 inch letter. Dust the surface of the dough and the work area with a little more flour and roll the dough out again into another 1/16-inch rectangle.
- Using a fork, prick the dough all over the surface.
- Using a pizza cutter or a biscuit cutter, cut the dough into the size and shape you like.
- Transfer the crackers to the prepared baking sheets, leaving space in between each cracker so they don’t touch.
- Sprinkle the dough with your toppings of choice, pressing any seeds or salts gently into the dough with your fingers or the back of a spatula
- Bake the crackers for anywhere from 10-20 minutes, depending upon the size of the crackers and thickness of the dough, until they are lightly browned and crispy.
- Remove the crackers from the oven and cool completely on a wire rack.
- Store in an airtight container.