Easy Sourdough Breadcrumbs Recipe in Few Minutes!

Sourdough Breadcrumbs made in just minutes! Quick, easy, and perfect for adding flavor and texture to your favorite dishes.

Serving Size 1 jar

400 grams leftover sourdough bread roughly 6.5 cups. Any type of bread will do: white bread, sandwich bread, baguette, focaccia, quick French bread, you name it.
45 g olive oil
I tablespoon salt I like fine sea salt, but take your pick
Italian seasoning optional: You can use your own homemade Italian seasoning or bottled Italian seasoning. I mix I tsp of dried garlic powder with 1 tsp onion powder, 1 tsp sea salt, 1 tsp dried oregano, 1 tsp of dried parsley, and 30 g of grated parmesan cheese. Go for Pecorino Romano cheese instead if you're craving a more intense flavor and a saltier bite.

Cube a loaf of sourdough bread into 1" pieces and leave it uncovered until it dries completely. This step takes me 24-48 hours. If you're using a fresh loaf and don't want to wait, just bake the cubed bread pieces for about 30 minutes at 300F, until they become nice and crisp. Flip them once as baking happens.If you have stale sourdough bread that isn't moldy but hard enough, skip step 1. But if using fresh sourdough bread or slightly stale loaf that is still soft, definitely start from step 1.
Preheat the oven to 320F
Pulse bread cubes. Pour them into a high-powered blender or the bowl of a food processor. Make sure not to overprocess the bread. If you want finer crumbs, pulse the sourdough bread cubes in short bursts. The rule of thumb is pulse more if you want finer crumbs and less if you prefer coarse crumbs. Depending on how much sourdough bread you have, it may be necessary to pulse the bread crumbs in batches. That's what works best for me.
I pour each done batch into a bowl and add in the seasoning and oil, tossing with a spatula so the crumbs are evenly coated.
Pour the crumbs onto a baking sheet lined with parchment paper. Spread the pieces of bread out in a single layer on the sheet.
Bake the breadcrumbs for about 15 minutes, or until they're golden brown and lightly toasted.
Cool the delicious breadcrumbs completely and refrigerate or freeze for later use.

Refrigeration: Store the cooled crumbs in an airtight container and refrigerate them. They will stay nice and fresh for up to 2 weeks, giving you plenty of time to use this versatile ingredient in all kinds of dishes. Sourdough meatballs, croutons, meatloaf, and others.
Freezing: Sourdough breadcrumbs can be frozen, and they stay good for a really long time, up to 3 months. Some say they can stay frozen for up to 6 months, but I haven't done that yet, because I don't want to deal with flavor loss or a decline in quality. I portion my crispy golden brown breadcrumbs into an airtight container like a mason jar. Alternatively, use a freezer bag and press out the air before freezing.
Make sure to reseal the freezer-safe bag properly after scooping out a load of crumbs for a recipe to avoid spoilage or clumping.
Thawing: This is not needed. Simply scoop whatever amount you need and add it to the recipe you're making. It's really that simple.