For Dutch rusks with aniseed sprinkles, round plain rusks are the obvious choice if you want a light, familiar base. Wholegrain or seeded rusks are better if you’re after a more pronounced grain flavour, but check the ingredients and allergens in the variety you choose. If sourdough is your main priority, sourdough crispbread is a different option: it doesn’t have the traditional round rusk shape.
You’re looking for round rusks topped with butter and aniseed sprinkles, and want to know how many you’ll need in advance. Bolletje describes its Bakkers Beschuit as light and crisp, while Jumbo explains that rusks get their crunchiness from being baked twice.
For you, the sourdough label matters more than the usual rusk shape. Wasa Sourdough Rye, listed by Jumbo, is a type of crispbread. Before buying, consider whether you’d be happy to serve aniseed sprinkles on this different shape.
You might check for wheat, egg or sesame to cater for your guests, or compare fibre and salt on the same per-100 g basis. According to the Netherlands Nutrition Centre, allergen information on the label is particularly important if you have a food allergy.
First decide whether the round rusk shape or sourdough matters more to you, then compare the ingredients in the specific products.
Choose this: if you want a light, round base for butter and aniseed sprinkles.
Keep in mind: the classic varieties checked from Bolletje, Jumbo and PLUS contain wheat and egg; plain doesn’t mean sourdough.
Choose this: if a more pronounced grain flavour or the nutritional information matters more to you than a neutral base.
Keep in mind: ingredients vary by variety; PLUS lists wheat, barley, oats, egg and sesame among the ingredients in its Wholegrain with Seeds rusks.
Choose this: if the sourdough label matters more to you than round rusks.
Keep in mind: crispbread is a different type of product and doesn’t offer the same traditional presentation as rusks with aniseed sprinkles.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Shape and crispness | Check the product shape and the number of pieces in the pack. Store rusks in a dry place and add the toppings just before serving. | If I’m getting aniseed sprinkles ready for visitors celebrating a new baby, I want to be able to serve round rusks without topping them too far in advance. For around 45% of consumers, that traditional way of serving them comes first. |
| Sourdough or rusks | Check whether sourdough is explicitly mentioned in the product name and ingredients, and whether you’re choosing rusks or crispbread. | If you mainly want sourdough, you’ll need to be happy with crispbread looking and eating differently from round rusks. This sourdough preference is the top priority for around 33% of consumers. |
| Label and nutritional information | Read the allergen declaration and compare fibre or salt per 100 g, rather than across different serving sizes. | If I’m serving guests with specific dietary requirements or comparing nutritional information, the label determines my choice. Around 22% of consumers give this check top priority. |
According to Jumbo, Wasa Sourdough Rye is a type of crispbread. The sourdough label doesn’t make it a round rusk for the traditional presentation with aniseed sprinkles.
First decide whether the rusk shape or the sourdough label matters more to you, then choose the product type.
Words such as crisp, light and artisan don’t tell you which raising agent a particular rusk contains.
If you’re looking for sourdough, check that the packaging explicitly says so and read the ingredients list too.
The classic varieties checked from Bolletje, Jumbo and PLUS contain wheat and egg. PLUS also lists sesame among the ingredients in its Wholegrain with Seeds rusks. Plain and wholegrain therefore don’t indicate whether a product is suitable for someone with an allergy.
Check the latest allergen information and any warning about possible traces on every pack you choose.
These brands offer different rusk options. The features listed apply to the products described and not necessarily to the entire range.
Its Echte Beschuit and Bakkers Beschuit are worth considering if you’re looking for classic round rusks.
The range described includes plain, wholegrain and spelt rusks.
An option for classic plain rusks, alongside other types of rusks in the category.
Worth considering if you want to compare plain rusks with a wholegrain variety containing seeds.
ALDI’s own-label option for classic plain rusks.
These rusks suit the classic and wholegrain options for serving with aniseed sprinkles. If you specifically want sourdough, check that the product you choose says so explicitly on the packaging; don’t assume it based on the rusk shape.
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An option if you’re looking for round rusks as the traditional base for aniseed sprinkles.
The pack contains 13 pieces. Check the latest ingredients and allergens on the packaging if they’re relevant to your guests.
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A wholegrain option if you don’t specifically want a plain base for rusks with aniseed sprinkles.
The pack contains 13 pieces. Read the nutritional information per 100 g and check the allergens on the packaging before serving this variety.
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Another wholegrain option if you’d like something other than plain rusks for serving with aniseed sprinkles.
The pack contains 10 pieces, which is useful to know if you’re counting out portions for several guests in advance. Check the ingredients and allergens for this variety on the packaging.
No. For the traditional round presentation, standard rusks are the obvious choice. If you prefer sourdough, you could consider sourdough crispbread such as Wasa Sourdough Rye, as long as you’re happy with the different product shape.
For the best crunch, add the toppings just before serving. Until then, store the packs in a dry place, following the instructions on the packaging.
The classic varieties described from Bolletje, Jumbo and PLUS contain wheat and egg, but always check the exact packaging you buy. If you have an allergy or another dietary requirement, also read the allergen declaration and any warning about possible traces.
No, don’t assume this based on the word ‘rusks’. The agreement published by the Ministry of Health, Welfare and Sport in 2008 encourages the use of iodised salt in bread and bread substitutes; according to the Netherlands Bakery Centre, the use of iodine-containing baker’s salt isn’t a legal requirement. Check the ingredients on the packaging of the product you choose.
