Which base is right for you?

Looking for sourdough to serve with savoury toppings

You want to see sourdough listed in the ingredients and don’t mind choosing crispbread rather than traditional rusks.

Prefer light, airy rusks

You’re mainly looking for a light, crisp base to serve at the table. Sourdough isn’t a must for you.

Careful about ingredients

You compare grains and seeds and want to know which allergens are present in the base and toppings before serving them together.

What should you look for when choosing?

First decide whether sourdough or the light texture of rusks matters most for your Asian-themed evening. Then compare the ingredients in your chosen base with those in your savoury toppings.

Sourdough crispbread

Choose this if: sourdough is a must and a firm, crunchy base will work with your toppings.

Bear in mind: Wasa and Leksands describe the sourdough products reviewed as crispbread, not light, airy rusks.

Classic rusks

Choose this if: the light, crisp texture of rusks matters more to you than sourdough.

Bear in mind: the ingredient lists for the Bolletje rusks mentioned here don’t include sourdough. Check each pack if sourdough is still a requirement.

What to consider What to check when buying Who it matters to
Sourdough Check the product description and whether sourdough is listed in the ingredients. If I specifically want sourdough on the table, I don’t want to rely on a name that merely sounds artisan. For around 40% of consumers, clearly stated sourdough matters most.
Texture and shape Choose between light rusks and firmer crispbread, and check the shape if you plan to add toppings. For the occasion I’m serving, I want a light, crisp rusk base rather than a cracker-like bite. That rusk texture comes first for around 30% of consumers.
Ingredients and allergens Compare the ingredients and allergens in the base and topping. For wholegrain or seeded varieties, also check the nutritional information per 100 g. When I’m serving several savoury toppings, I want to check in advance which grains, seeds and allergens will be on the table together. For around 30% of consumers, getting this balance right is the top priority.

Common mistakes

  • Mistaking sourdough crispbread for rusks

    The Wasa and Leksands sourdough products reviewed are sold as crispbread. If you’re expecting round, airy rusks, you’ll be choosing a different type of product.

    Read the product description and ingredients: choose crispbread if you want sourdough, and rusks if the crisp rusk texture is what matters.

  • Checking allergens in the topping only

    The base may also contain ingredients or allergen declarations that matter. For example, Bolletje Seeded Rusks contain sesame.

    Check the current packaging for both the base and each topping, especially if anyone has a food allergy.

  • Assuming that baker’s salt contains iodine

    According to the Netherlands Nutrition Centre, bakers in the Netherlands aren’t required to use baker’s salt. So you can’t tell from the product being rusks alone whether it has been used.

    Check the label or ask the baker which type of salt was used in that particular product.

Brands to consider

The brands mentioned offer different types of products: sourdough crispbread at one end, and classic or seeded rusks at the other.

Wasa

At Albert Heijn, Sourdough Rye and Sourdough Multigrain are described as crispbread made with sourdough.

  • The product descriptions mention sourdough and wholegrain cereals.
  • These aren’t traditional rusks. Check the packaging for cereals containing gluten and any other allergen declarations.

Leksands

The sourdough variety listed by Albert Heijn is a triangular rye crispbread.

  • The product description mentions sourdough.
  • If you’re looking for light rusks, this crispbread has a different shape and texture.

Bolletje

A rusk option if you want the classic shape, as well as a seeded variety.

  • Bolletje describes its Bakers’ Rusks Original as crisp and light.
  • The classic varieties mentioned don’t list sourdough in their ingredients; Seeded Rusks contain wheat and sesame, among other ingredients.

Albert Heijn

The rusk category is a good starting point for comparing plain, wholegrain and seeded varieties.

  • The category features different types of rusks alongside products from other brands.
  • A category listing won’t tell you whether a specific rusk contains sourdough; check the product packaging.

PLUS

The online rusk category includes plain, wholegrain and wholegrain with seeds.

  • The category lets you compare different types of rusks side by side.
  • Check the ingredients for each product if sourdough is a requirement for you.

Sourdough crispbread on Joybuy

This product suits you if you’re choosing sourdough crispbread as a crunchy base for savoury toppings, not if you’re looking for light, airy rusks.

Wasa sourdough rye crispbread, 235 g pack

Wasa sourdough rye crispbread, 235 g

For anyone looking for sourdough and a crispbread base for savoury toppings, rather than light, airy rusks.

Pack size: 235 g. Before serving, check the current ingredients and allergen information on the packaging.

View on Joybuy

Frequently asked questions

Is sourdough crispbread the same as sourdough rusks?

No. The Wasa and Leksands sourdough products mentioned are described as crispbread at Albert Heijn, while the Bolletje products mentioned are rusks. Check the product description if you’re choosing a particular shape or texture.

Do bakers in the Netherlands always have to use baker’s salt with iodine?

No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. If you want to know which type of salt is used in a particular rusk or crispbread, check the label or ask the baker.

Is sourdough crispbread gluten-free?

Not automatically. The Wasa and Leksands sourdough varieties reviewed contain cereals with gluten. If you need a gluten-free product, check the description and allergen information on the specific packaging.

What should I look for in savoury toppings?

Check the ingredients and allergens in both the base and the topping. Sesame and other allergens may be relevant in the varieties reviewed; the current packaging is the best guide to the product you’re serving.

How should I store sourdough crispbread after opening?

Follow the storage instructions on the packaging for your variety. Wasa recommends storing it in a cool, dry place; Leksands recommends keeping it somewhere dark and dry.