Sourdough Breadcrumbs are a quick and easy way to use up leftover sourdough bread. Whether fresh or dried, they’re simple to make and so much better than store-bought.
I don’t often have leftover sourdough bread. But when I do, it’s almost always the heel pieces that get skipped for a fresh loaf. I used to give this stale sourdough to my chickens before I realized how perfect it is for making breadcrumbs.
Sourdough breadcrumbs are so handy to have around. I use them all the time in homemade meatballs or sprinkled on top of mac and cheese. They're not only easy to make, but they also taste so much better than store-bought.
Plus, they keep well and are freezer-friendly, so you can always have some on hand.
Use them fresh right after blending, or dry them in the oven for a crispy coating on meat, seafood, or veggies. You can even season them with dried herbs, garlic, or chili flakes to make them your own.
Trust me - once you make these sourdough breadcrumbs, you’ll never want to go back. I hope you give it a try and enjoy having this homemade pantry staple in your kitchen as much as I do!
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Ingredient & Equipment Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Bread- Use any leftover sourdough bread you like - classic, sandwich, multigrain, or whole wheat all work well. Around 200 grams of bread makes about 3 cups of fresh breadcrumbs or 2 ⅓ cups of dried breadcrumbs.
- Seasonings (Optional)- Adding fresh or dried herbs and spices is a great way to flavor your homemade sourdough breadcrumbs.
- Equipment- You'll need a food processor or blender, a baking sheet (if drying), and an airtight container for storage.
Tips for Success
- Use stale bread. Stale sourdough works best for breadcrumbs - it blends easier and gives a crunchier texture.
- Don't over-blend. Pulse the bread in the food processor instead of blending continuously to avoid ending up with breadcrumbs with too fine a texture.
- Stir occasionally. If drying breadcrumbs in the oven, stir them occasionally for even crisping.
- Cool completely before storing. Let dried breadcrumbs cool completely before storing them to avoid condensation and keep them fresh longer.
Here is how to make homemade breadcrumbs with sourdough bread.
Step 1: Prep the bread. Cut fresh or stale sourdough bread into small cubes or tear into chunks.
Step 2: Blend the bread. Place the bread chunks into a food processor or blender. Add any desired seasonings, then pulse until the breadcrumbs reach your preferred texture. If using fresh breadcrumbs, incorporate them immediately into your recipe or store them in an airtight container for up to 3 days.
Step 3: Dry the breadcrumbs (optional). If drying, spread breadcrumbs evenly on a rimmed baking sheet. Bake at 250°F for 20-30 minutes, stirring every 10 minutes, until fully dried. Allow the dried breadcrumbs to cool completely before storing.
How to Store
Store fresh breadcrumbs in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months.
Dried breadcrumbs can be kept at room temperature for up to 2 weeks or frozen for up to 3 months.
Homemade sourdough breadcrumbs are a kitchen staple with endless uses. Here are a few ideas to get you started:
- Use in meatballs, burger patties, or meatloaf as a binder.
- Top casseroles, mac and cheese, or pasta dishes.
- Coat chicken, pork, fish, shrimp, or sliced vegetables.
- Use as a filling in stuffed mushrooms or peppers.
- Toast and sprinkle over roasted veggies, soups, or salads for added texture.
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Let's Connect!
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More Leftover Sourdough Recipes
📖 Recipe
Equipment
- Food processor or blender
Ingredients
- 4 slices (200 grams) sourdough bread
- ½-1 teaspoon herbs and spices optional for seasoning
Instructions
- Cut fresh or stale sourdough bread into small cubes or tear into chunks.
- Place the bread chunks into a food processor or blender. Add any desired seasonings, then pulse until the breadcrumbs reach your preferred texture. If using fresh breadcrumbs, incorporate them immediately into your recipe or store them in an airtight container for up to 3 days.4 slices (200 grams) sourdough bread, ½-1 teaspoon herbs and spices
- If drying, spread breadcrumbs evenly on a rimmed baking sheet. Bake at 250°F for 20-30 minutes, stirring every 10 minutes, until fully dried. Allow the dried breadcrumbs to cool completely before storing.
Notes
- Yield: 4 slices (200 grams) of sourdough bread yield approximately 3 cups of fresh breadcrumbs or 2 ⅓ cups of dried breadcrumbs.
- Storage: Store fresh breadcrumbs in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. Dried breadcrumbs can be kept at room temperature for up to 2 weeks or frozen for up to 3 months.
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