Sourdough Breadcrumbs Recipe
Learn how to make sourdough breadcrumbs with leftover bread using this easy recipe. Perfect for meatballs, casseroles, breading, and more.
Servings: 2 cups
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.
Notes
Notes and tips:
This recipe works best with slightly stale bread, but fresh sourdough can be used as well. Fresh bread may require a slightly longer bake time to fully dry out.
You do not need a full loaf to make breadcrumbs. This method works well with small amounts, making it ideal for using up leftover bread.
Keeping the crust on adds more flavor and texture.
If the bread cubes are very dry or have been sitting out overnight, a high-powered blender may work better than a small food processor.
If you do not have a food processor or blender, place the cooled bread cubes in a zip-top bag and crush them with a rolling pin until you reach your desired texture.
Yield: Makes about. 2-4 cups, depending on the amount of bread used.
