For a snack night, choose crispbread that lists sourdough explicitly as an ingredient. Then decide whether thin slices or triangular pieces will work better with the way you plan to serve the toppings. Albert Heijn’s Dutch product pages list 19 g and 21 g of fibre per 100 g for Wasa Zuurdesem Rogge and Leksands Zuurdesem respectively. Both state that they contain 1.2 g of salt per 100 g and gluten-containing cereals.
You want the crispbread itself to add something to the flavour of your snack board. Compare the sourdough claim and the ingredients: Albert Heijn lists rye sourdough for Wasa, while Leksands describes its sourdough crispbread as having a rustic flavour.
You’re looking for a crisp base that’s easy to serve with your chosen toppings. Check the shape and the number of pieces: Albert Heijn lists around 19 thin Wasa pieces per pack and sells the Leksands variety reviewed here as triangular pieces. Shape alone won’t tell you how much topping each piece can hold.
You’re checking fibre, salt and allergens for each variety. Albert Heijn’s Dutch product pages list 19 g and 21 g of fibre per 100 g for the two sourdough products reviewed here, and 1.2 g of salt per 100 g for both. Both contain gluten-containing cereals; check the current packaging for full allergen information.
Decide what matters most for your snack night: the flavour of the crispbread, how you’ll serve it or the information on the label.
| What to look for | What should you check? | Who is it important to? |
|---|---|---|
| Sourdough and rye | Check whether sourdough appears in the ingredients list and which grain has been used. | If you want the crispbread to bring its own rye or sourdough flavour alongside the toppings, you’ll want to know more than what’s shown on the front of the pack. This matters most for around 38% of consumers. |
| Shape and crispness | Compare thin slices with triangular pieces and check how many pieces are in the pack. | When serving toppings and dips, you’ll want pieces that are easy to pick up and portion. This way of serving is the top priority for around 31% of consumers. |
| Nutrition information and allergens | Compare fibre and salt per 100 g, and read the allergen information on the current label. | If ingredients or allergens determine your choice, you’ll want to check the packaging before putting anything on your snack board. Checking the label is the first priority for around 31% of consumers. |
Sourdough as an ingredient doesn’t tell you anything about how the product was made. The Wasa and Leksands sourdough varieties reviewed here also contain gluten-containing cereals.
Read the ingredients and allergen lists for the product you plan to buy. Don’t rely on the word sourdough alone.
Albert Heijn lists 1.2 g of salt per 100 g for both Wasa Zuurdesem Rogge and Leksands Zuurdesem. Your choice of toppings or dip also matters when putting together a snack board.
Compare both fibre and salt on the same basis, preferably per 100 g, and choose toppings to suit your preferences.
The ingredients for Ryvita Dark Rye are listed on an international product page. This information doesn’t tell you which variety you’ll find in a Dutch shop, and the listed ingredients don’t include sourdough.
If sourdough is a must for you, check the name, ingredients and packaging of the variety on offer before buying.
Moisture can take away the crisp texture that makes crispbread a good choice for your snack board.
Follow the storage instructions on the pack and seal it well once opened. For the Leksands variety reviewed here, Albert Heijn advises storing it in a cool, dry, dark place.
Wasa Zuurdesem Rogge is a thin rye crispbread for serving as individual pieces with toppings. Albert Heijn lists a 235 g pack containing around 19 pieces.
Leksands offers sourdough rye crispbread in triangular pieces. The manufacturer describes the flavour of its sourdough variety as rustic.
Ryvita Dark Rye is a rye crispbread worth comparing if sourdough isn’t a must.
Bolletje Knäckebröd Volkoren is an alternative to compare if wholegrains matter more to you than an explicit sourdough claim.
If you want to serve a thin sourdough rye base with toppings, this Wasa variety fits the option discussed above. Compare the nutrition information and allergens on the packaging you receive.
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A sourdough rye crispbread for serving as individual crunchy pieces with toppings.
No. According to Albert Heijn, the Wasa variety reviewed here contains rye and barley; the Leksands variety contains rye, wheat and barley. If you need to eat gluten-free, check that the product is explicitly labelled gluten-free and read the ingredients on the pack you’re buying.
No. The name crispbread or sourdough doesn’t tell you which salt has been used in a particular product. Check the current packaging or ask the manufacturer which salt they use if this is important to your choice.
Follow the storage instructions on the packaging and seal an opened pack well to keep the crispbread crunchy. For the Leksands variety reviewed here, Albert Heijn advises storing it in a cool, dry, dark place.
