Homemade Sourdough Breadcrumbs
Turn your leftover sourdough bread into delicious homemade sourdough breadcrumbs! This breadcrumbs recipe is perfect for meal-prep, baking, and is freezer-friendly.
Ingredients
- 1 loaf sourdough bread (or any bread of choice)
Instructions
- Preheat oven to 300 degrees Fahrenheit.
- Tear or cut your bread into small chunks.
- Scatter the bread into a single layer on a large baking sheet.
- Roast the breadcrumbs for 15-30 minutes until very dry (see note).
- Remove the breadcrumbs from the oven and let them cool completely.
- Transfer the breadcrumbs to a food processor and pulse until smooth. If you want rustic breadcrumbs, pulse for less time. For finer breadcrumbs, pulse longer.If you don't have a food processor, put the breadcrumbs in a large plastic bag and crush with a rolling pin.
- Store the breadcrumbs in an airtight container at room temperature for up to 2 weeks, or in the freezer for 3-6 months.
Notes
- The moisture of your bread will determine how long you should bake it. Fresh bread will take about 30 minutes to dry. Stale or leftover bread will take closer to 15. I recommend checking on it every 5-10 minutes so it doesn't burn.