If you want a crunchy base for savoury toppings, look for sourdough crispbread and check which grains and allergens it contains. Choose fresh sourdough bread if you’d rather serve bread with a soft centre; traditional Dutch rusks are light and round, but aren’t necessarily made with sourdough. Add toppings to crispbread or rusks shortly before serving to keep them crunchy.
If you’re serving tapenade, soft cheese or tomatoes, choose a base that suits both the topping and the occasion. Sourdough crispbread is a different product from light, round Dutch rusks; for a crunchy base, add the topping shortly before serving.
If sourdough is the reason you’re choosing a product, look beyond a rustic-sounding name. The crispbreads described by Albert Heijn and Jumbo specify which sourdough and grains they use, so check the ingredients of the variety you buy.
Gluten-containing grains and warnings about the possible presence of other allergens may affect your choice. If the use of baker’s salt matters to you, check the label or ask your baker. According to the Voedingscentrum, bakers are not required to use baker’s salt.
First, choose between a cracker-style base, fresh bread and the classic Dutch rusk. Then compare the ingredients and nutritional information within each product type.
Best for: a drinks platter where you want a dry, crunchy base.
Bear in mind: crispbread isn’t light and round like a Dutch rusk; the varieties reviewed contain gluten-containing grains.
Best for: an Italian-style drinks evening where you want to serve toppings on fresh bread with a soft centre.
Bear in mind: plan when you buy and top the bread around the time you intend to serve it.
Best for: anyone specifically looking for a light, round and crisp rusk.
Bear in mind: sourdough isn’t listed among the ingredients of Bolletje Echte Beschuit, so if you’re looking for sourdough, don’t rely on the product’s shape alone.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Base for toppings | Check whether the packaging says crispbread, bread or rusks. If you’re using moist toppings, think about when you’ll add them. | When I’m serving tapenade or tomatoes, I want the bites to still be crunchy when they reach the table. For around 33% of consumers, suitability as a base for toppings matters most. |
| Sourdough and grain type | Look for sourdough in the ingredients list and check whether rye or several grains make up the base. | I’m specifically looking for a product that lists sourdough and want to know which grains it contains. This combination is the top priority for around 27% of consumers. |
| Wholegrain and fibre | Compare the proportion of wholegrain and the amount of fibre per 100 g in the nutritional information. | When I compare two types of crispbread, I want to be able to compare their wholegrain and fibre information side by side. Around 20% of consumers give this information top priority. |
| Allergens and baker’s salt | Read the ingredients and allergen warnings. If necessary, check the label or ask the baker whether baker’s salt has been used. | If certain grains or the use of baker’s salt affect my choice, I want to check this for the specific product. For around 20% of consumers, checking this information is their main concern. |
Wasa and Leksands sell the sourdough products discussed here as crispbread. They have a different shape and texture from light, round Dutch rusks.
Check the product category and description before you buy: look for crispbread if you want a cracker-style base, and rusks if you mean the classic round shape.
The sourdough crispbreads reviewed differ in their grain composition and contain gluten-containing grains. Some packaging also warns that other allergens may be present.
Read the full ingredients list and allergen information for every variety, even if you already know the brand.
According to the Voedingscentrum, bakers are not required to use baker’s salt. So the word ‘sourdough’ doesn’t tell you whether the product was made with baker’s salt.
Check the label or ask your baker if the use of baker’s salt matters to your choice.
A useful option if you’re looking for sourdough crispbread and want to choose between a rye variety and a multigrain variety.
A useful option if you want to compare crispbread with a distinctive wholegrain rye base for a drinks platter.
A reference for traditional Dutch rusks when the light, round shape matters more than a listed sourdough ingredient.
This product is suited to anyone looking for rye sourdough crispbread for an Italian-style drinks evening. It’s a cracker-style base, not a round Dutch rusk or fresh sourdough bread.
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For anyone looking for a crunchy rye cracker as a base for drinks-party toppings; this isn’t a light, round Dutch rusk. The pack contains 235 g. Check the ingredients and allergen information on the packaging if certain grains or other allergens affect your choice.
No, sourdough crispbread and traditional Dutch rusks are different types of product. The Wasa and Leksands products discussed here are crispbreads; Bolletje Echte Beschuit is light and round, and doesn’t list sourdough among its ingredients. Choose according to the shape and texture you want for your toppings.
No, the word sourdough doesn’t mean a product is gluten-free. The Wasa varieties and Leksands crispbread discussed here contain gluten-containing grains. If you need to avoid gluten, always check the ingredients and information on the specific pack.
No, the presence of sourdough doesn’t tell you whether baker’s salt has been used. According to the Voedingscentrum, bakers are not required to use baker’s salt. Check the label or ask your baker if this matters to your choice.
Store it according to the instructions on the packaging and add toppings shortly before serving to keep it crunchy. Jumbo recommends storing Leksands in a dark, dry place; check the storage advice for the variety you buy.
