How long does knäckebröd keep?

Stored in an airtight tin, it stays crisp for several weeks.

Why is there a hole in the middle?

Traditionally the rounds were strung on a pole and hung from the ceiling to dry and store through the winter.

Knäckebröd (Swedish Rye Crispbread)

Thin, crunchy Swedish rye crispbread rounds with a hole in the middle, made from rye flour, a little yeast and seeds and baked until crisp. Perfect with butter, cheese and gravlax. Makes 8 large rounds.

Vegetarian Dairy-free

Contains: wheat, sesame. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 30 min
Cook 15 min
Rise 30 min
Total 1 hr 15 min
Yield 8 large rounds
Level Intermediate

Updated November 4, 2026

Stack of round rye crispbreads with a center hole, with butter and cheese

Knäckebröd has been baked in Sweden for more than a thousand years, traditionally as large rounds with a hole in the center so they could be hung on a pole to dry for winter.

This homemade version is crisp and nutty from rye flour and seeds. Break it into pieces and top it with butter, cheese, gravlax or shrimp.

Instructions

Make the dough. Stir the yeast and honey into the water, then add the flours, salt and seeds and knead for 5 minutes into a firm dough.
Rest. Cover and let rest for 30 minutes. Heat the oven to 425°F with a baking sheet inside.
Roll. Divide the dough into 8 pieces. On a rye-floured surface, roll each as thin as possible into a 9-inch round. Prick all over with a fork and cut a small hole in the center with a cookie cutter or glass.
Bake. Bake 2 rounds at a time on parchment on the hot baking sheet for 12 to 15 minutes, until crisp and lightly browned at the edges.
Dry. Cool on a rack; they crisp further as they cool. Store in an airtight tin.

Vegetarian Dairy-free

Tips

A knobbly rolling pin makes the classic dimpled pattern, but a fork works fine.
If the centers are still soft, return them to a 250°F oven for 10 minutes to dry.

Storage and leftovers

Make ahead

Store in an airtight tin up to 2 weeks. If they soften, crisp them in a 300°F oven for 5 minutes.

Questions about this recipe

How long does knäckebröd keep?: Stored in an airtight tin, it stays crisp for several weeks.
Why is there a hole in the middle?: Traditionally the rounds were strung on a pole and hung from the ceiling to dry and store through the winter.