Sourdough fans who enjoy savoury toppings
Looking for a sturdy, crunchy base for cheese, a spread or vegetables? Rye sourdough crispbread could be a good fit, as long as you’re not expecting light, airy rusk.
Which snack is right for you?
Families who enjoy rusk
For an autumn half-term breakfast or a snack to share, the familiar, light and crisp texture of rusk may matter more than sourdough.
Shoppers comparing labels
If wholegrain ingredients, fibre or allergens influence your choice, compare the nutrition information and ingredients for each product. The words ‘sourdough’ and ‘wholegrain’ don’t answer those questions on their own.
What should you look for when choosing?
First, decide whether you’re after sourdough and a firm bite, or the light texture of rusk. Then compare the ingredients that matter for your snack.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Sourdough and a firm bite | Check whether the product is described as sourdough and whether it’s crispbread rather than rusk. | For a snack with toppings, I want the sourdough flavour and a satisfying crunch, even if that means passing on rusk. Around 33% of consumers prioritise this combination. |
| Light rusk texture | Check that it’s rusk, how many pieces are in the pack and which allergens are listed. | For a shared breakfast or snack, I’d rather have the familiar, crisp texture of rusk than a harder cracker. Around 45% of consumers value that rusk texture most. |
| Nutrition information and ingredients | Compare the fibre per 100 g and the ingredients list; also check the allergens and whether baker’s salt or iodised salt is listed. | I want to compare what’s in my snack rather than relying on the product name alone. This is the deciding factor for around 22% of consumers. |
Common misconceptions
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Confusing sourdough crispbread with rusk
Wasa Sourdough Rye and the Leksands sourdough product reviewed are crispbreads. Their firm bite is not the same as the light, crisp texture of rusk.
Choose according to the texture you want: sourdough crispbread for a firm cracker, or rusk for a light base.
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Assuming sourdough or wholegrain means gluten-free
The Wasa and Leksands sourdough products reviewed contain gluten-containing cereals.
If you have an allergy or other ingredient requirements, read the allergen information on the packaging of the specific product.
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Assuming the salt is iodised
According to the Netherlands Nutrition Centre, there’s no requirement to bake bread with baker’s salt. So the name rusk or sourdough doesn’t tell you whether a product contains iodised salt.
Check the ingredients list for baker’s salt, iodised salt or a similar description.
Brands to consider
Wasa
Wasa Sourdough Rye is an option if you’re specifically looking for rye sourdough crispbread.
- For this 235 g variety, Albert Heijn lists 100% wholegrain rye and 19 g of fibre per 100 g.
- It’s crispbread, not rusk. Check the allergen information: the product details list rye, barley and gluten-containing cereals.
Leksands
The sourdough variety reviewed is triangular Swedish rye crispbread, suited to anyone looking for a sturdy snack base.
- Albert Heijn lists 85% wholegrain rye flour and 3.8% rye sourdough for this variety.
- This product isn’t light, airy rusk and, according to the product information, contains gluten-containing cereals, including rye, wheat and barley.
Bolletje
Bolletje is worth considering if you’re mainly choosing between traditional and wholegrain rusk.
- Bolletje describes Echte Beschuit and Bakkers Beschuit as light and crisp.
- Both varieties reviewed contain egg and gluten-containing cereals. Check the label if sourdough or a specific ingredient requirement is important to you.
Products for both snack options
These products offer two different options for an autumn half-term snack: Wasa sourdough crispbread for a firm bite, or Bolletje rusk if you’d prefer a rusk base. For the rusk varieties, check the ingredients separately if sourdough is a must.
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Wasa Sourdough Rye crispbread, 235 g
For anyone who values sourdough and a sturdy, crunchy base for toppings more than the light texture of rusk.
Albert Heijn lists 100% wholegrain rye and 19 g of fibre per 100 g for Wasa Sourdough Rye. It’s crispbread, not rusk; check the allergens on the packaging.
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Bolletje Dark Wholegrain Rusk, 10 pieces
A rusk option if you’re looking for a rusk base and a wholegrain variety, rather than a confirmed sourdough product.
The pack contains 10 pieces. Check the ingredients list if sourdough or an allergen is important to your choice.
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Bolletje Wholegrain Rusk, 13 pieces
For a breakfast or snack when you’re after wholegrain rusk rather than sourdough crispbread.
The pack contains 13 pieces. If you have an allergy, check the label for wheat and egg; consult the ingredients list if sourdough is essential for you.
Frequently asked questions
Is sourdough crispbread the same as rusk?
No. The Wasa and Leksands sourdough products reviewed are crispbreads or crackers. They make a firmer, crunchier snack base, but don’t have the light texture of rusk.
Is sourdough crispbread gluten-free?
The Wasa and Leksands products reviewed aren’t: their product information lists gluten-containing cereals. If you have an allergy, always read the current label on the pack you’re buying.
Does rusk or sourdough crispbread always contain iodised salt?
No, you can’t tell from the product name. The Netherlands Nutrition Centre says that baking with baker’s salt isn’t compulsory, so check the ingredients list for the specific product.
How do I keep sourdough crispbread crunchy?
Follow the storage instructions on the packaging and seal it well after opening. Leksands product information recommends storing it in a cool, dry place; Joybuy recommends storing Wasa in a cool, dry place.