Breadcrumbs are one of those pantry staples that I used to just automatically toss into my cart without even thinking twice. But once I realized how easy it was to make breadcrumbs—especially sourdough breadcrumbs from my own homemade bread—I never went back to store-bought.

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The History of Breadcrumbs

If you’re a history buff like me, or you’re just curious about how something as humble as breadcrumbs ended up as a grocery store staple, then pull up a chair, and let me share the story!

Breadcrumbs are one of those classic “waste not, want not” kitchen hacks that have been around for centuries. Back in the day, breadcrumbs were made from stale bread right in the home kitchen—a way to use up leftovers and stretch ingredients. A bit of dried bread could add a nice crunch to a dish, thicken soups, or act as a filler in recipes, making it a go-to ingredient in households worldwide.

So, how did this easy, homemade staple become something we buy? The shift started in the mid-20th century, right along with the rise of convenience foods. By the 1950s and 60s, processed and pre-packaged goods were booming in the U.S. as more women joined the workforce, and home-cooked meals needed to be faster and easier. Food companies saw an opportunity and began selling packaged breadcrumbs, marketing them as “fresh” and “consistent,” ready whenever you needed them. Soon, store-bought breadcrumbs became the norm, with different textures and flavors to suit every recipe.

Now, with more people looking to reduce food waste and get back to basics, homemade breadcrumbs are having a comeback! All it takes is a bit of leftover bread and a few minutes of your time.

Benefits of Sourdough Breadcrumbs

Uses Up Old Bread

One of my favorite things about making sourdough breadcrumbs is that it uses up those leftover bits of bread. I love turning something that might otherwise go to waste into something that will nourish my family. (Ever heard of apple scrap jelly? Same amazing feeling of reducing waste!)

Versatile

I love that I can toss my sourdough breadcrumbs into just about anything—from meatballs and mac and cheese to a sprinkle on top of soups. Having a stash of these sourdough breadcrumbs is so handy for adding flavor and texture to countless recipes.

No Preservatives or Unwanted Ingredients

Here’s the ingredient list from the plain breadcrumbs at my local grocery store: enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, and folic acid), corn syrup, soybean and/or cottonseed oil, salt, yeast, whey, soy flour, malted barley flour, wheat gluten, whole wheat flour, rye flour, corn flour, oat bran, cornmeal, rice flour, potato flour, and skim milk powder.

Y’all. What?! I have a policy in my house that if we can’t pronounce the ingredients, we don’t buy it. (Not that my kids have never had Oreos or Chick-fil-A, but it’s rare and not part of our regular diet.)

The ingredients for this sourdough breadcrumb recipe? Just sourdough bread and maybe some seasonings. When I put effort into making a homemade meatloaf with grass-fed beef, I want to know that the breadcrumbs I’m adding are as wholesome as the rest of the ingredients.

Incredibly Easy

This recipe is so simple, it almost feels silly sharing it! But homemade breadcrumbs are such a no-fuss, easy win for any home cook.

Tools You’ll Need

Baking Sheet

This recipe couldnt be more basic, and the equipment you need is basic as well! Grab your favorite baking sheet (I love the ones with the honeycomb embossing!).

Food processor

Is it me? Am I too hard on my food processors? Maybe… they seem to only last a few years in this house before going ca-put. This one is going strong at 3 years in, so heres to hoping it will out last the rest.

Storage jars

Mason jars with lids like this are always a beautiful and convenient way to store these breadcrumbs. But if all you have is a gallon ziplock bag, well thats fine too!

Ingredients for Sourdough Breadcrumbs

Stale Sourdough Bread

This is where you can really get creative! I have been known to use whole wheat, sandwich bread, leftover sourdough rolls, sourdough boules, and even sourdough rye bread! No bread is safe in my house, so feel free to experiment right along with me 🙂

Optional Seasonings

Plain sourdough breadcrumbs are wonderful! If you’re looking for common flavor variations like Italian, then check out that section below.

How to Make Sourdough Breadcrumbs

Preparing the Bread

Tear or cut slices of stale sourdough into chunks. Feel free to use the crusts too; they add great flavor and texture.

Drying the Bread

Place the bread pieces on a baking sheet and toast them in the oven at a low heat until they’re fully dry but not burnt. Alternatively, leave them out on the counter for 24–48 hours until completely dry.

Grinding

Once dried, transfer the bread to a food processor and pulse until the crumbs reach your desired texture. You can make them fine or coarse depending on your preference or what recipes you plan to use them for.

Storing

Store your breadcrumbs in glass jars or airtight containers to keep them fresh and crunchy. They’ll stay good for up to three months in a cool, dry place.

Flavor Variations

Italian Sourdough Breadcrumbs

1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)

1/2 teaspoon garlic powder

1/4 teaspoon salt (adjust to taste)

Garlic and Herb Sourdough Breadcrumbs

1 teaspoon garlic powder

1/2 teaspoon dried parsley

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

1/4 teaspoon salt

Parmesan Sourdough Breadcrumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/4 teaspoon black pepper

How to Use Sourdough Breadcrumbs

Sourdough breadcrumbs are incredibly versatile and can be used in so many ways.

As a crispy topping for casseroles, mac and cheese, or roasted veggies
A coating for fried or baked chicken
Mixed into meatballs or meatloaf for added texture
Sprinkled over pasta dishes for a little extra crunch

Some of my personal favorites include using these breadcrumbs as a topping on mac and cheese or a crunchy crust for breaded veggie bakes.

Storing and Freezing Tips

Sourdough breadcrumbs will stay fresh at room temperature in an airtight container for up to three months. For longer storage, you can freeze them in a sealed container for up to six months. Just keep flavored and plain breadcrumbs stored separately to avoid flavor transfer.

FAQs

Can I make breadcrumbs from fresh sourdough?

Yes, cube the fresh bread and dry it out on the counter for 24–48 hours until completely dry. It may take a bit longer, but this works well if you don’t have stale bread on hand.

Can I use other types of bread?

Absolutely! I’ve used everything from sandwich bread to whole wheat and rustic white. Feel free to experiment with different types of bread to create new flavors and textures.

Sourdough Breadcrumbs Recipe

Yield: 2 to 2.5 cups of breadcrumbs

Sourdough Breadcrumbs With Variations

Ingredients

4 cups stale sourdough bread, cube

Italian

1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt

Garlic and Herb

1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon salt

Parmesan

1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon black pepper

Instructions

Prepare the Bread: Preheat the oven to 250°F (120°C). Arrange the sourdough cubes in a single layer on a baking sheet.

Dry the Bread: Toast the bread cubes in the oven for about 20–30 minutes, until completely dry but not browned. Alternatively, leave them out on the counter for 24–48 hours to air-dry.

Season the Bread: Toss the bread cubes with your chosen seasoning variation before grinding.

Grind the Breadcrumbs: Transfer the bread cubes to a food processor and pulse until the crumbs reach your desired texture, either coarse or fine.

Store: Store in an airtight container for up to 3 months at room temperature or freeze for up to 3 months. Parmesan breadcrumbs must be used immediately or stored in the fridge for up to one week.

Notes

Using Fresh Parmesan: If you’d like to use fresh Parmesan, add it to the breadcrumbs right before using them in your recipe. This ensures the cheese remains fresh and won’t introduce moisture that could lead to mold during storage.

Storage Tips: Plain and seasoned breadcrumbs (without fresh Parmesan) can be stored in an airtight container at room temperature for up to 3 months, or in the freezer for up to 6 months. Keep flavored breadcrumbs in separate containers to prevent flavor transfer.

Texture Variations: For a finer crumb, pulse the bread cubes longer in the food processor. Coarser crumbs add a crunchier texture to toppings and breading.

Reducing Food Waste: This recipe is perfect for using up leftover bread and avoiding food waste. Sourdough adds a bit of tangy flavor, but any stale bread can be used as a substitute if desired.