Homemade Sourdough Breadcrumbs
Updated: Aug 11
Stale sourdough loaf ends don't need to go to waste, dried and pulsed into breadcrumbs, they add more flavor than anything from a can.
Like a lot of what we make, this started with wanting to know exactly what's in our food instead of relying on a store-bought box.
Why You'll Love This Recipe
A zero-waste way to use up stale sourdough
More flavor than anything from a can
Endlessly useful for coating, topping, or stuffing
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
1/2 (preferably stale) sourdough loaf
Optional Seasonings:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried herbs (like oregano, thyme, or rosemary)
Salt and pepper to taste
Olive oil or avocado oil (optional, for a toasted version)
Instructions:
Slice the stale sourdough loaf into smaller chunks. Place the chunks in a food processor and pulse until you reach your desired breadcrumbs consistency, coarse or fine.
Preheat your oven to 300°F (150°C).
Spread the breadcrumbs in a thin, even layer on a baking sheet. Bake for 10-15 minutes, stirring halfway through to ensure even drying. Keep an eye on them to prevent burning.
Remove the baking sheet from the oven, add any seasonings of choice, and let the breadcrumbs cool completely.
Once cooled, transfer the breadcrumbs to an airtight container. They’ll stay good for up to 2 weeks in a cool, dry place, or you can freeze them for longer storage.
Additional Tips:
Variations: Experiment with different seasonings to customize the flavor of your breadcrumbs.
Substitutions: If you don’t have a sourdough loaf, any bread can work, try experimenting with burger buns, dinner rolls, or french baguettes- anything that has been sitting on your counter.
Common Mistakes: Avoid overcrowding the baking sheet, which can lead to uneven drying.
Storing Instructions:
Store in an airtight container at room temperature for up to 2 weeks.
For longer storage, freeze them in a freezer-safe bag or container.
Reheating Tips: From the freezer, let them sit out on the counter for 10-15 minutes, then they're ready to use, whether it's for a chicken cutlet, meatballs, or mac and cheese.
Try pairing these homemade sourdough breadcrumbs with:
Ingredient Notes
Stale sourdough: The drier the starting bread, the better. Fresh bread steams instead of drying and gives you a gummy result.
Crusts included: Do not trim them. Sourdough crusts carry a lot of flavor and grind down fine.
Seasoning: Leave them plain if you want versatility. Season a portion separately for a specific dish rather than the whole batch.
Olive or avocado oil: Only for a toasted version, and only if you plan to use them soon. Any added fat shortens shelf life considerably.
Troubleshooting Tips
Breadcrumbs went stale-soft instead of crisp: They must be fully dried through. Low heat and patience, not high heat and speed.
Uneven texture: Pulse in batches rather than filling the processor, and sift out any large pieces.
Burned quickly: Sourdough browns fast because of its sugars. Keep the oven low and check often.
Went rancid in storage: Any residual moisture or fat shortens shelf life. Cool completely and store airtight.
What to Serve This With
Use to coat chicken cutlets, top mac and cheese, or bind meatballs.
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