Homemade Soda Crackers
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Try Chuck's homemade soda crackers and you'll never go back to the store-bought ones
2
In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes
3
In a large bowl, mix the flour, salt and baking soda
4
Add the yeast mixture and stir vigorously with a wooden spoon to blend
5
If the dough is sticky, add sprinkles of flour until a soft dough forms
6
Knead the dough until it is soft and has an elastic consistency, about 5 minutes
7
Add sprinkles of flour to control the stickiness
8
If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl
9
Add flour, if necessary, to firm up the dough
10
Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better
11
) Arrange the rack in the middle of the oven and preheat to 425 degrees F
12
Line a baking sheet with parchment paper
13
With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch
14
Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers
15
Roll again using the rolling pin
16
Prick the dough with the tines of a fork to help cook evenly
17
Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes
18
Place the crackers close together on the prepared baking sheet
19
Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly
20
Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers
21
Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown
22
If so, switch the ones on the outside with the ones in the middle
23
Remove from the oven and brush the crackers with melted butter
24
Let cool on a metal rack