Preheat oven to 400 degrees. In one or more shallow pans of ice water,
float a single layer of saltines until softened but not disintegrated,
about 20 minutes. Remove with a slotted spatula, letting excess water drain
off, and arrange in a single layer about 1-1/2 inches apart on greased
baking sheets.
Generously brush tops of crackers with melted butter, taking care not to
press down. Top with a sprinkling of seeds or salt.
Bake until crackers are puffed and golden, 20 to 25 minutes.
Serve warm, or let cool on a wire rack and store airtight. If made in
advance, reheat 3 minutes in a
400 degree oven until crisp.
