Homemade breadcrumbs are a game-changer in the kitchen, offering a golden, crispy texture that elevates any dish. With just a few simple steps and 25 minutes of your time, you can create a pantry staple that’s far superior to store-bought versions. The process is quick—only 10 minutes of prep—and the result is a versatile ingredient that adds depth and crunch to casseroles, coatings, and toppings.
Freshly toasted breadcrumbs bring a warm, nutty aroma and a satisfying crunch that’s impossible to resist. Whether you’re using them to coat chicken, sprinkle over pasta, or add texture to salads, their rich, buttery flavor enhances every bite. Plus, you can customize them with herbs, spices, or a hint of garlic for a personal touch. It’s a small effort with big rewards, making your meals truly unforgettable.
What You’ll Need to Make Breadcrumbs?
- 4 ounces stale sourdough bread, torn into small pieces (about 2-3 cups)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon sea salt
- For Seasoned Breadcrumbs:
- ¼ cup grated pecorino cheese or Vegan Parmesan
- ½ teaspoon lemon zest
- Optional additional seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Red pepper flakes (to taste)
How to Make Breadcrumbs Step-by-Step
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Pulse the bread pieces in a food processor until crumbly. For fine breadcrumbs, pulse more; for coarse breadcrumbs, pulse less.
- Spread the crumbs evenly on the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt.
- Bake for 10 to 18 minutes, tossing halfway through, until the breadcrumbs are golden brown and toasted.
- While the breadcrumbs bake, combine the lemon zest and grated cheese in a large bowl.
- As soon as the breadcrumbs come out of the oven, add them to the bowl and toss to coat evenly.
- Taste and add any optional seasonings (like garlic powder, Italian seasoning, or red pepper flakes) to your liking.
- Let cool before storing or using in your favorite recipes.
Creative Ways to Use Your Breadcrumbs
These homemade breadcrumbs are incredibly versatile! Use them as a crunchy topping for mac and cheese or casseroles, or coat chicken cutlets or fish fillets for a crispy crust. They’re also perfect for adding texture to stuffed mushrooms or sprinkling over roasted vegetables for extra flavor.
Storage Tips to Keep Them Fresh
Store your breadcrumbs in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the freezer for up to 3 months. If they lose their crunch, simply toast them in a dry skillet for a few minutes to revive them.
Quick Variations to Spice Things Up
Customize your breadcrumbs to match your dish! Try adding smoked paprika for a smoky twist, or swap the lemon zest for orange zest for a citrusy kick. For a nutty flavor, toast the breadcrumbs with a tablespoon of finely chopped nuts before adding the cheese.
Time-Saving Hacks for Busy Cooks
If you’re short on time, skip the oven and toast the breadcrumbs in a dry skillet over medium heat for 5-7 minutes, stirring frequently. You can also use a pre-sliced loaf of bread instead of tearing it by hand to speed up prep.
Common Questions Answered
Can I use fresh bread? Yes, but stale bread works best because it’s drier and easier to crumble. If using fresh bread, toast it lightly in the oven before processing. Can I make these gluten-free? Absolutely! Just use your favorite gluten-free bread for the same delicious results.
How to Make Breadcrumbs
Ingredients
- 4 ounces stale sourdough bread, torn into small pieces (2-3 cups)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon sea salt
Seasoned Breadcrumbs:
- ¼ cup grated pecorino cheese or Vegan Parmesan
- ½ teaspoon lemon zest
Optional additional seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Red pepper flakes
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Pulse the bread pieces in the food processor until crumbly. For fine breadcrumbs, pulse more, for coarse breadcrumbs, pulse less.
- Spread the crumbs on the baking sheet. Drizzle with the olive oil and sprinkle with salt, and bake 10 to 18 minutes, tossing halfway, until golden brown and toasted.
- Combine the lemon zest and cheese at the bottom of a large bowl. Add the breadcrumbs as they come out of the oven and toss. Taste and add any additional seasonings you like.