saltines

Saltines, also known as soda crackers in some regions, are a type of dry, crisp cracker made from white flour, water, fat, and a leavening agent such as baking soda. They are typically pale, thin, and square or rectangular, with small surface holes and a lightly salted flavor.

The dough is rolled very thin, cut into uniform shapes, and docked with small holes before baking to create their characteristic crackly texture. They are baked until crisp and dry, resulting in a long shelf life and a delicate snap.

Origins of saltines trace to the 19th century in the United States. The name saltine derives from the salty character and from the use of baking soda as a leavening agent; in some markets the product is still called a soda cracker.

Variations include original salted, unsalted, low-sodium, and whole-grain versions, as well as flavored varieties such as pepper or sesame. Saltines are commonly eaten plain, with soups, or topped with cheese, spreads, or other toppings. They are also crushed for use as a crumb or topping in various recipes.

Nutrition and storage: Saltines are typically low in fat but can be high in sodium; they contain gluten from wheat. Check labels for allergens and additives, as formulations vary by brand. Store in an airtight container in a cool, dry place for several months to maintain freshness.