Vermont common crackers are a type of simple, yeast-leavened cracker that originated in 19th-century New England, particularly in the state of Vermont. Unlike hardtack, an unleavened cracker with no rise time that keeps almost indefinitely, common crackers are made from a yeasted dough given a long rise, often 24 hours or more, before baking; this produces a puffy, hollow cracker with a hard, thick outer shell. They are sometimes described as a leavened cousin of hardtack rather than the same product.
The basic recipe for Vermont common crackers consists of flour, water, yeast, and salt. The dough is mixed, left to rise, rolled out, and then baked until the crackers form their characteristic hard shell around a light, airy interior. Historically, the crackers were sold by the scoopful from wooden barrels in general stores; by 1884, at least ten Vermont bakers were producing them by the millions each year.
Today, Vermont common crackers are still produced, most notably by Vermont Common Foods using an adaptation of an 1828 recipe once sold through the Vermont Country Store. Their simple, slightly salty flavor profile pairs well with toppings such as cheese or preserves. They are traditionally split in half, toasted, and buttered, or soaked in milk or broth to soften them, and remain a classic accompaniment to oyster stew and chowder in New England.
While the basic recipe remains largely unchanged, some producers experiment with different flours, such as whole wheat or rye, to create variations in texture and flavor.
In terms of practical applications, Vermont common crackers are versatile: beyond serving as a snack or accompaniment, they can be crushed and used as a breading or coating for fried foods, or added to soups and stews for texture.