How to Make Sourdough Breadcrumbs from Leftover Bread

Leftover sourdough staring back at you? You can turn that crusty loaf into pantry gold in under an hour. Making sourdough breadcrumbs saves money, reduces waste, and gives you flavorful crumbs perfect for roasting, coating, or topping casseroles. In this guide you'll learn what tools to use, how to dry and grind the bread, and quick storage and usage ideas so your homemade sourdough breadcrumbs are crisp and ready when you need them.

Follow the steps below and you'll have a batch of crunchy, tangy breadcrumbs in about 30–60 minutes, depending on drying time.

What You'll Need for Sourdough Breadcrumbs

• Ingredients and tools:
  • 2–4 cups torn or cubed leftover sourdough (day-old is best)
  • Baking sheet and parchment paper
  • Food processor or blender (or a box grater)
  • Airtight container or freezer bag
  • Optional: 1 tsp sea salt, dried herbs for seasoned crumbs
• Quick tips:
  • Use day-old or slightly stale bread for best texture.
  • For flavored crumbs, add dried rosemary, thyme, or garlic powder before pulsing.

Preparing Your Leftover Sourdough

Start by breaking the loaf into bite-sized pieces so they dry evenly. Spread pieces in a single layer on a parchment-lined baking sheet. If the bread is very fresh, let the pieces sit at room temperature for 30–60 minutes to firm up before baking.

• For quicker drying, preheat oven to 250°F (120°C).
• For a more hands-off method, leave pieces out overnight on the counter to air-dry.
• Warning: Don't overcrowd the pan; overlapping slows drying and can make chewy crumbs.

How to Make Sourdough Breadcrumbs — Step-by-Step

1. Preheat oven to 250°F (120°C).
2. Bake bread pieces for 20–30 minutes, tossing once at 10–15 minutes, until completely dry and lightly golden.
3. Cool pieces completely on a wire rack (important—warm bread makes soggy crumbs).
4. Pulse in a food processor in 1-second bursts until you reach the desired texture.
   • For coarse crumbs, stop sooner.
   • For fine crumbs, pulse longer or sift and reprocess larger bits.
5. Season if desired: add ½–1 tsp salt or 1–2 tsp dried herbs and pulse once.

• Use a box grater or rolling pin if you don’t have a processor.
• Pro trick: cool bread in the fridge for 10–15 minutes before processing to get cleaner crumbs.

Storage, Uses, and Troubleshooting for Breadcrumbs

• Storage:
  • Store at room temperature in an airtight container for 1–2 weeks.
  • Freeze in a labeled bag for up to 6 months—toast from frozen for best crunch.
• Uses:
  • Bread a chicken cutlet or fish fillet.
  • Sprinkle over mac and cheese or roasted vegetables.
  • Mix with butter and herbs for a quick stuffing topping.
• Troubleshooting:
  • If crumbs are chewy, re-dry in the oven for 5–10 minutes.
  • If too fine, pulse less next time or pulse coarse pieces first.

Common mistakes to avoid: baking at too high a temperature (causes browning but not full drying) and processing warm bread (creates paste).

Bright, tangy sourdough breadcrumbs add flavor every time. They’re an easy make-ahead pantry staple that cuts waste and boosts dishes from weeknight dinners to holiday sides. Pin this guide for your next batch of homemade crumbs, save it for later, and share with friends who bake. Which dish will you crust with your first batch?