Sourdough Breadcrumbs Recipe
Learn how to make crispy, flavorful sourdough breadcrumbs from leftover bread.
Servings: 4 cups
Calories: 308kcal
Equipment
- sheet pan
- blender
Ingredients
- 1 loaf sourdough bread 9x5-inch loaf, or standard artisan loaf
Instructions
- Dry the bread — If the bread isn’t fully dry, cube it and leave it out overnight, or bake at 250°F for 15–20 minutes until dry.
- Cut into cubes — Slice and tear or chop the dried bread into small chunks or cubes for easier processing.
- Pulse into crumbs — Add bread pieces to a food processor and pulse until you reach your desired texture, from fine to coarse. For coarse, fill the blender halfway and pulse for 20-30 seconds. For fine, fill the blender to that max line and pulse for 60 seconds.
- Season (optional) — Toss crumbs with salt, garlic powder, or dried herbs if you want added flavor.
- Toast for extra flavor (optional, necessary if storing at room temperature) — Spread crumbs on a baking sheet and bake at 30°F for 20 minutes, then stir with spatula and bake for another 8-10 minutes. Add more time if you want the breadcrumbs toasted.
- Cool completely — Let crumbs cool fully before storing to prevent moisture buildup and keep them crisp.
- Store — Place in an airtight container for storage at room temperature.
Notes
- One loaf of sourdough yields roughly 4–5 cups of breadcrumbs.
- Use fine crumbs for meatballs and breading; coarse crumbs for toppings.
- Toasted crumbs add superior crunch and flavor; don't toast if using for breading.
- Add parmesan, herbs, or lemon zest for seasoned variations.
- Great for coating chicken, topping casseroles, or binding meat mixtures.
Nutrition
Serving: 0.25cup | Calories: 308kcal | Carbohydrates: 59g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 682mg | Potassium: 133mg | Fiber: 2g | Sugar: 5g | Calcium: 59mg | Iron: 4mg
