Learn how to make the most delicious and easy homemade sourdough breadcrumbs. The perfect way to use a loaf of stale or leftover sourdough bread. These have much more flavor than anything you will find at the grocery store.
We’ve all been there… we take the time to create a beautiful loaf of bread only for it to fall flat, literally. What is one to do with a subpar loaf that no one really wants to eat?
Make your own homemade breadcrumbs of course! The best part is, just about any type of bread will do.
By far better, tastier, and healthier than store-bought breadcrumbs, you will always want to keep these on hand.
They are delicious and an easy way to use up stale sourdough bread. All it takes is just a little time.
Why you will love this recipe:
No food waste: It is a great way to use up some stale bread, or of course you can make some specifically for it.
Handy: Have these on hand for so many comfort food recipes.
Healthy: Fermented grains are easier to digest and have more nutrients than regular ol’ bread.
Tips For Making Sourdough Bread Crumbs:
- You can use any sourdough loaf you have on hand for this. Whole wheat sourdough, my favorite no-knead sourdough bread, ciabatta, French bread, baguette, sandwich rolls, focaccia, sandwich bread... you get the idea.
- Ideally, you will use bread that is a couple days old and a little stale. If the bread is too fresh, you can speed the drying out process along by returning them back to the oven after pulsing in the food process, and then pulsing them again. If the bread doesn’t blend easily, you can repeat the process a few times, switching between a low oven and blending. They will need to be very dry to blend or process.
- If you are new to sourdough and want to learn how to make your own sourdough starter check out this post.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Ingredients:
Bread: Your favorite bread.
Seasonings (optional): Italian seasoning, garlic powder, basil, oregano, rosemary, thyme, and one of my favorite blends is herbs de provence.
Tools:
Knife
Cutting board
FAQ:
Is sourdough good for breadcrumbs?
Sourdough bread is amazing for breadcrumbs since it has more flavor, is easier to digest, and is healthier compared to regular bread.
How do you store sourdough breadcrumbs?
Place in an airtight container, like a bowl or Ziploc bag, in a cool dark place. As long as they are completely dry, they should last up to 3 months. To tell if they are still good, they should have a neutral bread flavor and smell. If they’re super dry and crusty or smell strange, they probably are not good anymore.
For longer term storage, freeze for up to 6 months in a freezer bag.
What can I do with sourdough bread ends?
Freeze them in a freezer safe container and when you have enough, use them for bread crumbs, french toast casserole, or breakfast strata. There are a lot of delicious ways to use up those ends.
What is the best bread for breadcrumbs?
Whole wheat sourdough, sourdough bread, ciabatta, French bread, spelt, sandwich rolls, sandwich bread, rye, etc. Just about any bread that you enjoy will work.
What can you do with stale bread?
- Homemade bread crumbs
- French toast casserole
- Homemade croutons
- Stuffing
- Bread pudding
- Breakfast Strata
How To Make Sourdough Breadcrumbs:
Preheat the oven to 325 degrees.
Cut one loaf of sourdough bread into 1” cubes.
Place the bread pieces on a parchment lined baking sheet in a single layer.
Bake for 15-30 minutes until golden brown and dry (not burned).
Add dried bread to the bowl of a food processor.
Pulse bread cubes in a food processor or blender until desired consistency is achieved. Process longer for finer crumbs.
Add any desired seasonings like Italian seasoning, thyme, sage, oregano, etc. Or leave them plain.
Variations:
Italian – Add a little bit of Italian seasons
Cheese – Mix in with parmesan cheese.
Garlic – Sprinkle over garlic powder.
Panko – Panko bread crumbs are made with white bread without the crust. Simply use your favorite sourdough sandwich bread, and take the crust off.
Lemon – Add 2-3 tablespoons of lemon zest to the dried fresh breadcrumbs.
How To Use Breadcrumbs:
Use them in meatloaf, to top a macaroni casserole, deep fried shrimp or chicken, fish cakes, salmon burgers. There are a lot of creative ways to use fresh bread crumbs.
Find More Of My Favorite Sourdough Blog Posts:
- Sourdough Peanut Butter Cookies
- Easy Sourdough Popovers
- Cheddar Jalapeño Sourdough Bread
- Sourdough Panettone Recipe
- Easy Sourdough Pita Bread
If you try this recipe and love it, I would love it if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.
Sourdough Breadcrumbs
Ingredients
- 1 loaf no knead sourdough bread
- Seasonings, optional
Instructions
- Preheat oven to 325 degrees.
- Cut one loaf of sourdough bread into 1” cubes.
- Place the bread pieces on a parchment lined baking sheet in a single layer.
- Bake for 15-30 minutes until golden brown and dry (not burned).
- Add dried bread to the bowl of a food processor.
- Pulse bread cubes in food processor or blender until desired consistency is achieved. Process longer for finer crumbs.
- Add any desired seasonings like Italian seasoning, thyme, sage, oregano, etc. Or leave them plain.
Notes
- Ideally, you will use bread that is a couple days old and a little stale. If the bread is too fresh, you can speed the drying out process along by returning them back to the oven after pulsing in the food process, and then pulsing them again. If the bread doesn’t blend easily, you can repeat the process a few times, switching between a low oven and blending. They will need to be very dry to blend or process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great way to use old bread and it’s WAAAAAY better than store bought.
How long will they keep on a shelf in a mason jar
Around a week.
Used these to make your sourdough breaded fried chicken. It was delicious.
This is so easy! I was intimidated until I finally tried it! Now it is a regular part of my routine when using up leftover sourdough bread. These breadcrumbs are great for making homemade chicken tenders & using in meatloaf or meatballs. Thank you, Lisa!
I used a loaf of bread I had in the freezer. These bread crumbs turned out perfect. I spiced them with Thyme, Oregano, Garlic powder, Rosemary and Sage. I planned to use some in a squash casserole. I love your site. Thank you for all your info.
Sounds delicious. Thank you so much!
Just wanted to add that I grind my stale bread up in my food processor and then dry them out in my air fryer on the dehydrator setting and it works really well!
That’s a great tip!
I find my bread loaves get too hard on the crust and edges for my food processor to really grind them up. Its almost like I am pulsing gravel. Any tips for grinding them up?
Hmmm I’m not sure. You may just take off the crust before toasting the breadcrumbs.
I have this same issue. I’ve only tried twice. My only thought is, maybe I’m not toasting them long enough…even though they are so rock hard
Hi, so excited to try this! What is the best way to store the breadcrumbs and about how long do they last “on the shelf”?
Place in an airtight container, like a bowl or Ziploc bag, in a cool dark place. As long as they are completely dry, they should last up to 3 months. To tell if they are still good, they should have a neutral bread flavor and smell. If they’re super dry and crusty or smell strange, they probably are not good anymore.
For longer term storage, freeze for up to 6 months in a freezer bag.
They last about two weeks on the counter or up to 4 months in the freezer.
I literally did this with your sandwich bread right before this post! It got gummy in the middle, so I dried the those pieces in the oven more before putting in the food processor. Nothing went to waste. 😊
I keep a freezer bag filled with ends and pieces of loaves that didn’t get eaten. When I need bread crumbs I just add a few of those to the Vitamix and pulse until they are the size I want. Thanks for all you do, Lisa. I love this site!
Awesome idea! Thank you for your kind words!
Do you pulse the bread frozen? What order do you do it when the bread is coming from the freezer?