Easy to Make Sourdough Breadcrumbs Recipe (2024)

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Homesteaders and natural lifestyle enthusiasts know the value of minimizing food waste. Throwing out stale bread is out of question when you can make delicious breadcrumbs that can augment the flavors of your favorite recipes. Sourdough breadcrumbs are not just a healthier alternative to store-bought ones but also an excellent addition that can elevate the taste of your dishes. Using minimal effort, you can make your own breadcrumbs in a little time by following some basic steps. In this blog post, I will give you an easy to make sourdough breadcrumbs recipe that will become a favorite in your household.

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Why Make Your Own Sourdough Breadcrumbs?

They Cut Food Waste

If you’re like me, you love anything bread-related. And let me tell you, making your own sourdough breadcrumbs is a game-changer. Not only are they more flavorful and delicious than store-bought breadcrumbs, but they’re also the easiest way and my favorite way to use up any leftover sourdough bread you may have laying around.

They are Easy to Make

The process is super simple. All you need to do is take your stale sourdough bread and tear it into small pieces. Then, spread the pieces out on a baking sheet and pop them in the oven at a low temperature until they’re nice and crispy. Once they’re cool, you can either leave them as is or pulse them in a food processor to get a finer crumbs.

They are Super Flavorful

Now, I know what you’re thinking – why go through all this trouble when you can just buy breadcrumbs at the store? Well, let me tell you, the taste is totally worth it. The tangy, slightly sour flavor of the sourdough adds a whole new dimension to your dishes. And since sourdough is naturally packed with flavor, you won’t need to add as much salt or spices to your recipes.

Instead of throwing away stale bread, you can repurpose it into something delicious and useful. You’ll be amazed at how many dishes you can elevate with just a sprinkle of these homemade breadcrumbs. So next time you have some old sourdough lying around, don’t toss it in the trash. Turn it into breadcrumbs and watch as your meals reach a whole new level of deliciousness. Trust me, once you try it, you’ll never go back to store-bought breadcrumbs again.

How to Make Sourdough Breadcrumbs

Cut Your Bread Into Cubes

The first thing you need is leftover sourdough bread, preferably stale. If you don’t have any, or you don’t bake your bread, you can use bread from your local grocery store. The bread will still work great. Use a sharp knife to cut the loaf of sourdough bread into small cubes. You can break the bread into smaller pieces if you don’t have a sharp knife. Spread the cubed or broken pieces on a baking sheet lined with a piece of parchment paper.


Once you have spread your bread cubes out, drizzle with oil. I like to use avocado oil, but olive oil or grapeseed oil will work just as well. Now for the fun part: season however you like! I typically use a mix between oregano, salt, pepper, garlic powder and thyme. Sometimes I will add italian seasoning or lemon zest. But seriously, you cannot go wrong here.


Next step, preheat your oven to 350 degrees. Place you seasoned bread cubes in for about 10 minutes. Once the bread crumbs are crispy and golden brown, take out the baking sheet from the oven and let them cool on a wire rack or a cooling rack. Let them sit until they cool completely. If you want smaller breadcrumbs, place them in the bowl of a food processor and pulse until desired consistency is reached.

Store them at room temperature in a cool, dry place for up to two weeks. An airtight container works best. If you don’t plan to use them within that time, you can transfer them to a freezer bag and keep them in the freezer for up to six months.


Making your own breadcrumbs is a great way to utilize stale bread without wasting it. Using sourdough bread adds an extra dimension of flavor to your breadcrumbs. It’s also easy to make, with minimal effort and a young children can help. You can use the homemade breadcrumbs in your favorite recipes, and they’re an excellent substitute for store-bought breadcrumbs. You can also add them to dishes like homemade stuffing, meatloaf, and casseroles to give them a unique flavor. Don’t forget that making homemade sourdough breadcrumbs is always better than any grocery store breadcrumbs. Try this simple sourdough bread recipe to make your own bread and use it to make your breadcrumbs. Convert the food waste into a delicious addition to any meal.

Easy to Make Sourdough Breadcrumbs Recipe (1)

Easy to Make Sourdough Breadcrumbs Recipe

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Prep Time 15 minutes mins

Cook Time 9 minutes mins


  • 1 baking sheet


  • 1 loaf stale bread
  • 2 tbsp avocado oil or olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp oregano


  • Preheat your oven to 350 degrees.

  • Break or cut a loaf of stale bread into 1-inch cubes.

  • Place on a parchment lined baking sheet.

  • Drizzle with oil of your choice.

  • Add dry seasonings of your choice.

  • Bake for 10 minutes at 350 degrees, until golden and crunchy.

  • Use as is or pulse in a food processor until desired consistency is reached.

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Easy to Make Sourdough Breadcrumbs Recipe (2024)


Are sourdough breadcrumbs good? ›

Making homemade breadcrumbs is the perfect way to use up stale bread. Sourdough is a great bread to use for breadcrumbs because it has a stout texture that crumbles well when it's dry. Sourdough also has a great flavor that will enhance any recipe that calls for breadcrumbs.

What is the best crumb for sourdough? ›

Sourdough crumb should be even, meaning there won't be any areas that are super tight or with giant tunnels. The crumb should be light and fluffy - not wet and gummy. The holes inside the sourdough may seem shiny. This is a sign that the gluten is very well developed.

Can you buy sourdough breadcrumbs? ›

Oh Crumbs! Our sourdough breadcrumbs - stoneground flour and long fermented. Perfect for all your crumbing needs.

Why is my sourdough bread crumb too moist? ›

Here are some of the problems that can cause wet and sticky sourdough:
  1. Starter not ready for baking (too young)
  2. You've used too much water in your dough.
  3. Autolyse was too long.
  4. It's too warm in your kitchen.
  5. Choice of flour (not enough protein)
  6. Insufficient Gluten Development.
  7. Over fermentation.
  8. Baking at High Altitude.
Sep 23, 2021

What is the secret to good sourdough bread? ›

Top 10 Tips & Tricks for Making Sourdough
  • Use your sourdough starter at its peak. ...
  • Moisten the surface of the dough before baking for more rise. ...
  • Handle with care: be gentle with your dough. ...
  • Use sifted flour to make your sourdough less dense. ...
  • Soak your flour beforehand for a lighter loaf. ...
  • Just add water for softer sourdough.

How to make a crunchy crust on sourdough bread? ›

Steam Your Sourdough Crust

As a home baker, using a Dutch Oven is the easiest and most consistent way to create the steamy environment needed to bake great sourdough bread. Steam has two functions when your dough hits the oven: It stops the crust from forming too quickly, allowing your dough to expand.

What happens if you over ferment sourdough? ›

If you over-ferment the dough you run the risk of the gluten structure degrading and the loaf turning into a puddle of goo before your eyes, never to be retrieved and destined for the bin.

What is overproofed sourdough? ›

Overproofed is when the dough has rested too long and the yeast has continued making carbon dioxide while the strength of the dough (gluten bonds) have begun to wear out. The dough will look very puffy, but when you touch it or move it you may notice it deflate or sag.

What is an emergency substitute for breadcrumbs? ›

¼ cup cracker or pretzel crumbs. ¼ cup crushed cornflakes or other unsweetened cereals. ⅔ cup regular rolled oats (Use this only as a substitute for bread crumbs in meat loaf and other meat mixtures, such as burgers.

What is a healthy substitute for breadcrumbs? ›

Almond flour is another outstanding breadcrumb alternative. It's available in stores or can be made at home. Simply blend blanched almonds in a mixer grinder to create a fine, coarse powder. Packed with essential nutrients, the natural oils in almond flour give your food a golden, crispy coating.

How to make your own breadcrumbs without a food processor? ›

Slice your bread before it dries out (it's easier). Let it dry, then grate the slices on the large holes of a box grater. Alternative method: wrap dry bread in a dish cloth and smash it to bits with a rolling pin.

Is it cheaper to buy or make sourdough bread? ›

Making sourdough bread at home can be cheaper per loaf in the long run, but buying it might be more cost-effective if you value convenience or bake infrequently.

When did bread stop being sourdough? ›

Sourdough remained the usual form of leavening down into the European Middle Ages until being replaced by barm from the beer brewing process, and after 1871 by purpose-cultured yeast. Bread made from 100% rye flour, popular in the northern half of Europe, is usually leavened with sourdough.

How to make closed crumb sourdough? ›

There are many ways to get a more closed crumb: 1) use a lower protein flour, like all-purpose, 2) push the bulk fermentation time / rise, longer, 3) add a higher percentage of whole wheat flour, 4) de-gas the loaf when shaping. Under-proofing a loaf will also create a more closed crumb but that is undesirable.

What is the best breadcrumb? ›

Finally, many chefs rave about panko, large, flaky Japanese-style crumbs, now available in many supermarkets as well as gourmet stores.

What is a good crumb bread? ›

The Crumb: The crumb (that's baker-speak for everything inside the crust) in a good loaf should be open and airy, with no unincorporated flour. Most importantly, the crumb should look evenly airy from end to end, which tells us that the dough was appropriately aerated throughout its mass when it went into the oven.

What are the pros and cons of sourdough bread? ›

Sourdough bread is a great alternative to conventional bread. It's richer in nutrients, less likely to spike your blood sugar, and generally easier to digest. Just remember that sourdough fermentation doesn't degrade gluten completely.

How do you make sourdough crumbs softer? ›

There are a few techniques for getting a softer crust:
  1. Add some oil or fat to your recipe.
  2. Brush butter on your loaf after it comes out of the oven.
  3. Put your loaf in a plastic bag overnight.
  4. Cool your loaf on a cutting board instead of a cooling rack for a softer bottom crust.


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