First-time buyers specifically looking for sourdough
If sourdough is on your shopping list, it’s worth looking at crispbread and crackers too. Check the product description: round rusks and a sourdough recipe are not the same thing.
Who is this choice relevant to?
Shoppers looking for a wholegrain breakfast or lunch option
Compare the wholegrain cereal listed and the fibre per 100 g, but also choose a texture you enjoy. Crispbread is firmer than round rusks.
Shoppers who need to read labels carefully
If allergens or added iodine matter to your choice, check the packaging of the individual product. Sourdough alone tells you nothing about whether a product is gluten-free or made with baker’s salt.
What should you look for when choosing?
Sourdough crispbread
A good choice if: you’re looking for sourdough and want a firm rye cracker for breakfast or lunch.
Bear in mind: this isn’t a round rusk; you should also check the allergens for each variety.
Round rusks
A good choice if: the familiar, light rusk format is your priority for your first breakfast shop.
Bear in mind: ordinary or wholemeal rusks aren’t automatically made with sourdough.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Shape and sourdough | Check whether the product is described as rusks, crispbread or crackers, and look for sourdough in the product description or ingredients. | I want to be sure I’m buying sourdough, but I also need to decide whether a firm cracker suits what I want to serve. For around 42% of consumers, this combination of shape and sourdough matters most. |
| Wholegrain and fibre | Compare the wholegrain cereal listed and the fibre per 100 g; also check the serving size for different formats. | For my breakfast or lunch supplies, I’m mainly looking for a product that clearly states its grain type and nutritional value. Around 33% of consumers give wholegrain cereal and fibre top priority. |
| Allergens, salt and iodine | Read the allergen statement and salt content per 100 g. Check the label if added iodine matters to your choice. | I want to know which ingredients to avoid first, rather than assume what kind of salt has been used based on the product name. Checking the label is the priority for around 25% of consumers. |
Common mistakes
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Thinking rusks and sourdough crispbread are the same product
The sourdough products discussed here are crispbread or crackers. Their flat, firm shape may disappoint if you’re expecting round rusks.
Before buying, decide what matters more: sourdough in the recipe or the round rusk shape. Then check the product name.
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Assuming sourdough means gluten-free
The sourdough varieties discussed here contain gluten-containing cereals. Wasa’s product information also includes warnings about possible traces of other allergens.
Don’t rely on the word sourdough: check the ingredients, allergens and any ‘may contain’ statement on the packaging.
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Assuming a product contains iodine based on its name
Under the Commodities Act Decree, baker’s salt is iodised table salt, but according to the Netherlands Nutrition Centre, bakers aren’t required to use it. So the name rusk, crispbread or sourdough doesn’t confirm which salt is used in an individual product.
Check the ingredients or ask the baker which salt they’ve used if this matters to your purchase.
Brands to consider
Wasa
Wasa Sourdough Rye is a crispbread made with wholegrain rye and rye sourdough; there’s also a sourdough multigrain variety.
- Albert Heijn lists Wasa Sourdough Rye as made with 100% wholegrain rye and containing 19 g of fibre per 100 g.
- Sourdough Rye isn’t a round rusk and contains gluten-containing cereals. Check the allergen information on the packaging.
Leksands
Leksands Sourdough Crispbread is an alternative if you’re looking for triangular rye crispbread made with sourdough.
- PLUS lists the variety discussed here as containing 21 g of fibre per 100 g.
- It’s still crispbread, not round rusks; check the label for gluten-containing cereals.
Bolletje
Bolletje sells rusks and crispbread. Keep these product types separate when comparing shape and recipe.
- According to Bolletje, its High-Fibre Wholegrain Crispbread is made with 100% wholegrain cereals.
- Don’t assume this crispbread is made with sourdough; check the ingredients if sourdough is a must.
Products for both options
These products illustrate the choice between sourdough crispbread and wholemeal rusks. Choose the format you prefer, and check the current packaging of both products for ingredients and allergens.
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Wasa Sourdough Rye, 235 g
For anyone looking for sourdough in a firm rye cracker rather than round rusks.
Albert Heijn lists Wasa Sourdough Rye as made with 100% wholegrain rye and containing 19 g of fibre per 100 g. The product contains gluten-containing cereals; if you have allergies, also check the current warning about possible traces.
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Bolletje Wholemeal Rusks, 13 pieces
For anyone whose first shop is mainly about wholemeal rusks rather than sourdough crispbread.
Check the ingredients if sourdough is a must, and read the allergen information on the packaging.
Frequently asked questions
Is sourdough crispbread the same as sourdough rusks?
No. Wasa Sourdough Rye is described as crispbread made with wholegrain rye and rye sourdough, not as round rusks. Check the product name if the shape is important to your choice.
Is sourdough crispbread gluten-free?
Sourdough doesn’t automatically make crispbread gluten-free. The Wasa and Leksands varieties discussed here contain gluten-containing cereals; always check the current allergen information on the individual pack.
Do rusks or crispbread always contain iodine from baker’s salt?
No, you can’t tell from the type of product. Under the Commodities Act Decree, baker’s salt is iodised table salt, but the Netherlands Nutrition Centre says bakers aren’t required to use it. So check the label or ask the baker.
How should I store sourdough crispbread after opening?
Follow the storage instructions on the packaging and seal it well after opening. Wasa recommends storing it in a cool, dry place; Leksands says to keep it in a dark, dry place.