No-Fuss Sourdough Breadcrumbs (Better Than Store-Bought!)

My sourdough breadcrumbs are so simple and easy to make! You only need one ingredient: sourdough bread, and it can be fresh or old. This no-fuss recipe is what I make over and over again in our home. I keep these breadcrumbs in the freezer at all times so they’re ready to go when I want to make my baked fried chicken or mozzarella bites!

I hope my recipe replaces store-bought breadcrumbs in your home like it has in ours. This recipe post includes a video tutorial so you can make it alongside me, step-by-step!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Inspiration Behind My Sourdough Breadcrumbs Recipe

We had half of a loaf going stale in our bread box and the ends of another loaf sitting around. I didn’t want to waste them, but we weren’t eating it up.

I knew I needed to figure out a way to use them up, and I had been wanting to get breadcrumbs from the store to make some breaded chicken, so I decided to use the old bread to make some myself!

After that day, I’ve not looked back. Now, I always have breadcrumbs sitting in our freezer. It makes breading things and topping casseroles a breeze with added sourdough fermentation benefits! Plus, I don’t have to worry about the additives found in store-bought versions.

I hope you make this recipe over and over again like I do! It really is a staple!

Why I Love Making These Breadcrumbs at Home and Think You Will Too

• Saves Money: Instead of buying breadcrumbs, use the ends of your bread loaves or a loaf going stale.
• Better for You: There’s only 1 ingredient for this recipe, nothing else!
• Easy to Make: You can whip this recipe up in only 30 minutes.
• Lasts a Long Time: The breadcrumbs last up to 1 year in the freezer.
• Great Leftover Sourdough Bread Recipe: If you have leftover bread, this is a great way to use it up without wasting!

My Tips for Making Easy Breadcrumbs at Home

• Cut the bread small. You don’t want huge pieces that take forever to dry out.
• Don’t worry about everything being equally sized. If a few pieces are slightly larger than the others, that’s okay.
• Store breadcrumbs in the freezer for the freshest taste.

Best Bread for Breadcrumbs

The very best bread for breadcrumbs is regular sourdough bread or wheat sourdough bread. Many people will tell you that the bread has to be old or stale, but that’s just not been true in my kitchen.

I’ve had loaves that I’ve messed and turned them right into breadcrumbs the next day. Sure, they take a few minutes longer to dry out, but they work!

Ingredients You’ll Need  (with notes and substitutions)

Note: Please see the recipe card at the bottom of this blog post for measurements.

• Sourdough Bread: you can use any kind of sourdough bread you desire besides a sweet bread

Variation Ideas

• Use a different type of sourdough bread for a different flavor, such as wheat bread.
• Add some flavor with spices and seasonings like garlic powder or Italian seasoning, if desired.

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• large baking sheet
• serrated knife
• food processor or blender

How to Make Sourdough Breadcrumbs

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Preheat oven to 400 degrees Fahrenheit and cut the bread you’d like to use into 1-2 inch cubes and place them on a baking sheet. No parchment paper necessary.

Bake for 20-25 minutes or until bread is completely dried out and golden brown. NOTE: The more bread you have on the pan the longer it’ll take to dry.

Remove from oven and let cool on pan for 5 minutes.

Food Processor Option: Place dried bread into food processor and pulse until all bread turns into breadcrumbs. Blender Option: Pour into a blender and blend on high speed until all bread turns into breadcrumbs.

Pour into a freezer-safe, glass storage container and store in the freezer for 6-12 months.

Video Tutorial

How to Store Breadcrumbs

If you plan to use them within a day or two, store in a glass, airtight container at room temperature. If you don’t know when you’ll use them, store in a glass, freezer-safe container in your freezer for 6-12 months.

My Favorite Ways to Use Sourdough Bread Crumbs

I love using breadcrumbs in so many different recipes! They add the perfect crunch. Here are a few of my favorite recipes to use them in:

• Oven-Baked Buttermilk Fried Chicken Tenders
• Baked Mozzarella Balls
• Cheesy Hashbrown Casserole
• Old-Fashioned Baked Mac and Cheese (as a topping)
• To make my Meatloaf Burgers and Mini Meatloaves

Frequently Asked Questions

More Sourdough Staple Recipes To Try

If you’re looking for more easy sourdough staple recipes, try a few of these:

• Sourdough Graham Crackers (Better Than Store Bought!)
• Sourdough Hot Dog Buns
• Sourdough Sandwich Rolls (AKA Hoagie Rolls & Sub Rolls)
• Sourdough Hamburger Buns (small batch recipe)
• Sourdough Tortillas
• Sourdough Pie Crust

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