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If you bake sourdough bread regularly, chances are you end up with a few leftover slices from time to time. Instead of letting them go to waste, use this easy sourdough breadcrumbs recipe to turn them into something useful.
It’s a great idea to have a jar of breadcrumbs in the pantry because they come in handy for so many recipes. They’re perfect for meatballs, meatloaf, breading chicken or fish, topping casseroles, or adding a little crunch to baked dishes.
This is a favorite way to use leftover sourdough bread. It’s easy to make, and so much fresher than store-bought breadcrumbs.
Also, if you just have a slice or two leftover at a time, you can save them up in a freezer bag until you’re ready to make breadcrumbs.
If you’re looking for more ways to use leftover sourdough, be sure to check out my Sourdough Croutons and this Sourdough Pumpkin French Toast Casserole.
Why You’ll Love This Recipe
- Reduces food waste: A great way to use leftover sourdough bread as part of your pantry staples.
- Easy to make: You’ll have fresh breadcrumbs with just a few simple steps and minimal hands-on time.
- Versatile: Perfect for meatballs, casseroles, breading, stuffing, and more.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Sourdough bread – A loaf of stale sourdough bread. Slightly stale bread works best, but fresh bread can also be used.
- Olive oil (optional) – Adds a little extra richness, but can be omitted if preferred.
How to Make This Sourdough Breadcrumbs Recipe
Here are the step-by-step instructions for making your own sourdough breadcrumbs:
Step 1: Preheat the oven to 300°F. Line a baking sheet with parchment paper if desired.
Step 2: Cut the sourdough loaf into roughly 1-inch cubes, keeping the pieces as even as possible.
Step 3: Spread the bread cubes in a single layer on the baking sheet.
Step 4: If using olive oil, drizzle it lightly over the bread cubes and toss to coat.
Step 5: Bake for 25–35 minutes, stirring once or twice, until the bread is completely dry and lightly golden.
Step 6: Remove the bread from the oven and allow it to cool completely.
Step 7: Transfer the cooled bread cubes to the bowl of a food processor or blender and pulse bread cubes until you reach your desired breadcrumb texture. To make fine breadcrumbs, simply pulse more.
If you don’t have a food processor or blender, place the cooled bread cubes in a Ziploc bag and crush them with a rolling pin until you reach the texture you like.
Step 8: If the breadcrumbs still feel slightly soft, return them to the oven for 5–10 minutes to dry further.
Step 9: Cool completely before storing.
Tips for Success
- Slightly stale bread works best, but fresh sourdough can also be used.
- Leave the crust on for extra flavor and texture.
- Bake until completely dry so the breadcrumbs store well.
- Make small batches whenever you have leftover bread instead of waiting for a whole loaf.
- Add onion powder or your favorite seasonings if you prefer.
How to Store
- Store the breadcrumbs in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze them in a freezer-safe container or freezer bag for up to 2 months.
Frequently Asked Questions
Yes. Fresh bread works well but may need a few extra minutes in the oven to dry completely.
No. The oil is completely optional.
A blender works well, or you can crush the bread in a zip-top bag with a rolling pin.
Absolutely. This recipe scales easily based on however much bread you have.
Ways to Use Sourdough Breadcrumbs
Homemade sourdough bread crumbs are so versatile. Here are just a few creative ways to use these delicious homemade breadcrumbs:
- Meatballs, chicken meatballs, and this French onion meatballs recipe
- Meatloaf recipes
- Breaded chicken or fish
- Casserole crunchy topping
- Stuffing
- Crispy toppings for baked pasta (add a little garlic powder or Italian seasoning for extra flavor!)
More Sourdough Bread Recipes
- Easy Sourdough Bread
- Sourdough English Muffin Bread
- Easy Sourdough Sandwich Bread
- Sourdough Cinnamon Swirl Bread
- Everything Bagel Sourdough Bread
If you make this sourdough breadcrumbs recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Breadcrumbs Recipe
Equipment
- Parchment paper optional
- food processor or blender
- Spatula or spoon
Ingredients
- 2 to 6 cups cubed sourdough bread, crust on
- 1 to 2 tablespoons olive oil, optional
Instructions
- Preheat your oven to 300°F and line a sheet pan with parchment paper if desired.
- Cut the sourdough into small cubes, about 1 inch in size, keeping them fairly even so they dry at the same rate.
- Spread the cubes onto the sheet pan in a single layer. If using olive oil, lightly drizzle over the bread and toss to coat.
- Bake for 25 to 35 minutes, stirring once or twice, until the bread is fully dried and lightly golden. The cubes should feel crisp all the way through and not soft in the center.
- Remove from the oven and let cool completely.
- Transfer the cooled bread cubes to a food processor or blender and pulse until you reach your desired texture. For a finer crumb, continue pulsing; for a more rustic texture, leave some variation.
- If the breadcrumbs feel slightly soft after processing, return them to the oven for 5 to 10 minutes to dry further. Let cool completely before storing.
