Making Breadcrumbs at Home
The best breadcrumbs come from the bread you already have. By using leftovers before they mold, you create a pantry staple that holds its texture better than the factory-dried alternative.
Aim for the stale middle ground
Soft, fresh bread won't crisp properly without burning. Use bread that is at least a day old, or leave slices out on the counter overnight to lose their moisture.
- Baking sheet
- Food processor
- Wire cooling rack
What goes in.
- 4-6 slicesstale sourdough, baguette, or white bread
Low and slow for crunch
Dry the bread at 250°F (120°C). If the temperature is too high, the outside will brown while the center remains chewy, preventing a proper crisp texture.
The method.
Preheat and prep
Set your oven to 250°F. Tear the bread into two-inch chunks; don't bother cutting them perfectly, as irregular shapes dry more evenly.
Dry the pieces
Spread the chunks in a single layer on a baking sheet. Bake for 25 to 30 minutes. The bread is done when it feels light, brittle, and snaps cleanly without bending.
Cool completely
Let the bread cool on the sheet for 10 minutes. Any residual steam trapped inside will turn to moisture if you process it while warm.
Process
Pulse the dried chunks in a processor until you reach the desired consistency. Use short, sharp pulses for coarse crumbs or run it longer for a fine, sand-like texture.
Other turns to take.
Herbed Crumbs
Add a teaspoon of dried oregano or thyme to the processor along with the dried bread for a savory base.
Garlic-Parmesan Finish
After processing, stir in two tablespoons of finely grated hard cheese and a pinch of garlic powder for a crusting mixture.
When it doesn't go to plan.
Store finished breadcrumbs in an airtight glass jar in the pantry; they will stay fresh for up to two weeks.
If you have a large amount, store them in the freezer for up to three months to prevent the oils in the bread from going rancid.
Don't discard the crusts; they provide a better crunch than the soft interiors.
The ones that keep coming up.
Can I use a blender instead of a food processor?
Yes, but use a pulse setting and work in small batches. Blenders tend to turn bread into powder very quickly.
Why do my crumbs get soggy when I fry them?
The bread was likely not dry enough. Ensure the pieces are completely rigid before processing, or toast them for an extra five minutes.
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