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A white bowl of chunky homemade breadcrumbs

Homemade Sourdough Breadcrumbs

  • Author: Emilie Raffa
  • Prep Time: 10 minutes
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 cups
  • Category: Sourdough Bread
  • Method: Oven-Baked
  • Cuisine: American
  • Diet: Vegetarian


Transform leftover bread into delicious homemade breadcrumbs, with just 10 minutes hands on time and minimal effort. I like using sourdough bread, but any bread will do. Breadcrumbs can be stored in the freezer for up to 3-6 months. 


1 lb. (appx. 450 g) fresh or day old bread (sourdough, baguette, focaccia etc)

Italian-style Seasoning (optional)

  • 1 tsp dried garlic powder
  • 1 tsp dried onion powder
  • 1 tsp fine sea salt
  • 2 tsp dried oregano 
  • 1 tbsp dried parsley
  • 1/4 cup (30 g) ground Pecorino Romano or Parmesan cheese


  1. Preheat your oven to 300˚ F (150˚ C). Grab (2x) rimmed baking sheets.
  2. Cut the bread into small cubes, including the crust, about 1-inch in size.
  3. Add the cubes to a food processor or high-powdered blender (you will need to work in batches). Process until fine crumbs form. Note: if you cannot get the crumbs small enough at this stage, you can process them again after baking.
  4. Divide the crumbs over the (2x) sheet pans in one even layer. 
  5. Bake for 15-30 minutes, stirring once, or until the crumbs are crispy. Bake time will vary depending on bread type and freshness.
  6. Remove the breadcrumbs from the oven. Allow to cool.
  7. At this point, you can either keep the breadcrumbs plain or season, Italian-style (my preference). Add the dried garlic, onion, salt, oregano, parsley and cheese; mix well.
  8. Portion the cooled breadcrumbs into containers or a zip-top bag and freeze until ready to use.

Keywords: homemade, sourdough bread, breadcrumbs, Italian, seasoned bread crumbs