Cracker Shortage? Soda Crackers In 30 Minutes -- HOMEMADE SALTINES

Here's how to make your own saltine crackers -- fast! 😇

Click on the link below to shop my glasses and get 65% off your first pair 👇🏽

Chapters:
00:00 Intro
0:41 Explanation of supply chain issues with crackers.
3:20 Start recipe.
3:34 Thrift store find: The Fresh-O-Lator.
4:23 How to measure flour.
6:04 Talking about ear grips that keep your glasses from sliding.
7:04 Adding milk.
9:09 Fluted pastry cutter.
9:26 Cutting out the crackers.
10:27 Pricking the dough.
11:24 Glazing and salting the crackers.
11:37 Baking.
13:49 Tasting.

Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. 🙏🏻

Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Goal!"

[KikiContrerasNyu]

In case this helps, my mom qas a chef and she used to make crackers all the time!
- she often used lard instead of butter
- use cold water instead of milk; in breadbaking (and crackers are technically a type of bread) milk contains too many solids and tends to make crusts softer, like in sandwich bread. Water allows full evaporation without residue, so, crackly, flaky results :)
- same with topping: just a little spray of water, using some very coarse salt and pressing it firmly on the cracker is enough to make it stick. Egg white reduces crispyness
- use a pasta roller to roll the dough evenly and thinly
- when poking the holes before baking, make sure they go all the way though (touch the cooking pan with the fork when stabbing the cracker)
- the air frier is your friend here! Try to air fry a batch on 5 minute intervals, industrial ovens are more similar to an air frier than a domestic oven

Hope this helps!

[pattyofurniture]

Tip from a cook: if you want a more even rise (none poofing up), i'd mix your baking powder into your flour with a whisk before cutting in the butter. That way it's more evenly distributed!

[womensarmycorpsveteran]

Saltine crackers & milk are my most favourite comfort food. When I was 8 years old, I managed to get chicken pox & measles at the same time & was very unwell. On our way home from the doctor’s office we were rear-ended on the freeway in Los Angeles. Dad was driving, bro & sis were in the back seat & I was in the passenger seat on my mother’s lap. My mom injured her back and they thought I had broken my right leg. The ambulance put my mom in the back & I will never forget my amazing ride to the hospital in the front seat of the ambulance between the 2 medics. It was more amazing than a Disneyland ride. After my x-rays they gave me saltine crackers & milk and a balloon. It was so good & for the first time in a while I didn’t throw up. They put me in a room with the lights out until my mom was ready to go home. I fell asleep & my balloon had risen up and was resting on the ceiling. I was gutted but the crackers & milk stuck with me as I felt so safe & loved while I was at that hospital. That was 52 years ago. I’m gonna give this recipe a try & if they taste anything like Premium Saltine Crackers, I will be a happy lady. I live in New Zealand now & they don’t even know what a saltine cracker is.

[tigeress]

You know, right now I'm going through a really tough time mentally, but seeing your video's make me smile and happy again! Thanks for making me feel joy

[justhereforthevideos]

Can we just stop and recognize Emmy for her meticulous time line thingy in every video!!! Idk why but I love it so thank u

[TheBoujeeMystic]

I agree bake em on dryin racks on top of cookie sheet so air gets around cracker, or flip at middle point.

[seraeggobutterworth]

A suggestion for crispier crackers: replace the baking powder with ammonium carbonate, aka hartshorn aka baker’s ammonia.

This is the same substance traditionally used as “smelling salts, ” so the scent is pretty, uh, _intense, _ but the aroma completely dissipates during the baking process, and the finished crackers will be super crisp.

[shawnsisler]

Emmy, if you grate your cold butter in like you would grate cheese, it blends so much easier. If you bake them on a perforated pan they crisp up well.

[zeusathena]

You'll need to flip them over during baking if you want the bottom to be crispy like the top. I'd agree to baking longer, rolled thinner, or bake it on a rack. I worked in a bakery, so I've had a lot of experience with it.

[lynnayamoon]

I'm an American that moved to the UK in 2015, and one of the things we really miss is oyster crackers and saltines for our soups- it sounds like this might be an upcoming project for me to give a go! when you can't find it, make it yourself! thanks Emmy!

[SAtoUSAgirl]

I dehydrate my cracker for a couple of hours immediately after baking them (they're still warm) and they come out super light and crisp 🙂

[naniascofield-gambino]

Emmy I’ve learned so much from you, for an extended period of time and I just want to say thank you!!! I love what you do and love that you are always so gentle and kind!Thank you🙏

[DeeEll]

🙋🏼‍♀️Hi Emmy, I have made crackers before and I find if I use pastry flour instead of AP flour I get a lighter, crispier cracker.💁🏼‍♀️
I found that when I used the AP flour for the crackers they were dense and tougher than with the pastry flour. Developing gluten is great for bread but not so good for light, crisp crackers.
Also, maybe try using baking SODA instead of baking POWDER. That’s the reason they call them “soda crackers”, because they contain a fair amount of sodium bicarbonate.😉👍

[BlueMolly]

I grew up with Saltines. I always ate them when I was sick as a kid. I still have cravings for them.

[CallMeAlice]

I've made crackers before (different recipe) One trick for crispyness is when you turn off the oven, keep the crackers inside and crack the oven door open until it cools down all the way.

[dakotawhiterose]

I’ve been doing a lot of gluten-free versions of things like this - the key is flipping half way through cooking!!

[jasmatbrand]

I've never tried making anything she does in videos, but I love watching them. They're very entertaining!

[compunurse]

I’m gonna have to try this. Of course instead of salt I’m going to experiment and I’m going to use everything bagel seasoning

[linkinpark]

An employee at Meijer told me that there is actually a shortage of yeast so that’s why a lot of the pastry items such as cinnamon rolls have been out of stock, along with crackers. He was also told that water bottles would be the next thing that would become a shortage because of plastic being made from petroleum. I guess we shall see! I appreciated him sharing that information with me :)

[sandrakisch]

I homesteaded in the 1960's. No electricity, running water etc. We were an hour from town on a dirt road. I learned how to live off the land. I made everything from scratch including breads and crackers. I had a large family so baked everyday in my wood stove. Now I am alone but remember the satisfaction of those days. A daughter recently remembered those homemade crackers. Thankyou for your info.