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Crispbread and a rolling pin and kitchen towel

Easy Sourdough Rye Crispbread (Knäckebröd)

A thin homemade rye cripsbread (knäckebröd) made with discarded sourdough starter.
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Course: bake, Breads and Buns
Cuisine: Nordic, Scandinavian, Swedish
Keyword: crispbread recipe, easy crispbread, homemade crispbread, Knäckebröd
Prep Time: 10 minutes
Cook Time: 15 minutes
refrigerate: 2 hours
Total Time: 25 minutes
Servings: 7 cripsbreads
Calories: 141kcal
Author: Kristi


  • 1 cup about 8 ounces discarded sourdough starter
  • ¼ cup unsalted butter room temperature
  • ½ teaspoon fine sea salt
  • 1 cup dark rye flour plus more for rolling
  • flaky sea salt such as Maldon for sprinkling on top


  • Combine sourdough starter, butter, fine sea salt and rye flour in a medium bowl.  Mix and knead together with your hands until a cohesive dough forms.  Wrap dough tightly in plastic wrap and place in the fridge until well chilled, 2 hours or up to 1 day.
  • Preheat the oven to 350 degrees.  Remove dough from the refrigerator and tear off a piece that is about 2 inches in diameter.  Using your hands, roll the piece of dough into a ball and place on a piece of parchment paper.  Flaten slightly into a disk shape with your palm.
  • Sprinkle dough round with flour and roll with a traditional rolling pin until it is VERY thin circle, about 8 inches in diameter.  Sprinkle with additional flour as necessary to prevent sticking.
  • Switch to the kruskavel.  Roll back and forth creating dimples in the surface of the crispbread.  Alternatively, you can use a fork to prick holes in the dough, but it won’t have the same appearance as crispbread that has been rolled with a kruskavel.
  • Using a 1 ½ inch biscuit cutter, cut a hole in the center of the dough round, leaving the circle in place while the crispbread bakes.
  • Sprinkle with flaky sea salt.  Transfer parchment paper to a rimmed baking sheet and bake for 10-16 minutes or until crispbread is golden brown and crisp.  Do not remove it from the oven too early!  No one likes soggy crispbread.
  • Transfer to a wire rack to cool.  Repeat with remaining dough.  Store in an airtight container at room temperature for up to two weeks.


Calories: 141kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 168mg | Potassium: 54mg | Fiber: 2g | Sugar: 1g | Vitamin A: 203IU | Calcium: 5mg | Iron: 1mg