Healthy Sourdough Breadcrumb Recipe

If you have leftover bread sitting on the counter, please do not throw it away. You can turn it into the most gorgeous homemade breadcrumbs in just a few minutes, and honestly, it is so much better than paying for the tiny pre-made tubs at the store. Bread is one of the most wasted foods in the world, with more than 900,000 tonnes tossed every year, which is wild when you think about how easy it is to give it a second life.

All you need is leftover bread and a little oil. Process, bake, et voilà, you have fresh, super-tasty breadcrumbs that cost basically nothing. They store well, they taste better, and you get that satisfying feeling of not letting good food go to waste. This is the kind of simple kitchen habit I love because it saves money, reduces waste, and makes your cooking even better.

I love to use wholemeal sourdough bread for this recipe. Sourdough is one of those little nutrition wins I adore because the long fermentation does so much of the work for you. It breaks down some of the gluten and starches, so it is easier on your stomach. It also has a gentler effect on your blood sugar, which helps keep your energy steadier. The fermentation lowers phytic acid, too, so your body can absorb more of the minerals already in the flour.

Why I love this recipe (as a nutritionist)

• Perfect for reducing food waste: an easy way to use leftover bread instead of throwing it out
• Budget-friendly pantry staple: homemade breadcrumbs are far more affordable than packaged ones
• Beautiful texture: adds crunch and contrast to dishes without relying on ultra-processed options
• Customizable flavor: keep them neutral or add garlic powder, herbs, or chili flakes
• Minimal ingredients: only bread and olive oil

Ingredient notes

• Sourdough bread: brings a deeper flavor compared to regular sandwich bread and crisps beautifully; use any leftover slices you have
• Olive oil: helps the crumbs toast evenly and turn golden; you can swap with avocado oil if preferred
• Infused oils: chili, garlic, or truffle oil can elevate the flavor depending on what dish you plan to use the crumbs for

How to make this recipe (summary)

Start by preheating your oven to 300°F (150 °C), fan on. Process the bread into crumbs in a food processor or blender, working in small batches if needed. Coat the crumbs lightly with olive oil on a baking tray. Bake for 10 to 15 minutes until golden and crispy, stirring halfway. Cool fully before storing. View recipe card below for detailed instructions.

Variations and tips

• Add seasoning: mix in Italian herbs, garlic powder, or smoked paprika once the crumbs have cooled
• Gluten-free option: simply use your favorite gluten-free bread
• Zero-waste tip: freeze leftover bread slices and make crumbs whenever you need a batch
• Use in so many dishes: pasta toppings, salads, stuffed mushrooms, casseroles, or veggie schnitzels
• If you like this recipe, you’ll love to use it in our Healthy Baked Mac and Cheese.

Why you’ll love this healthy sourdough breadcrumb recipe TL;DR

• Easy prep
• Budget saver
• Zero-waste
• Crispy texture
• Versatile topping

Healthy Sourdough Breadcrumb Recipe

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Easy homemade breadcrumbs using leftover bread for a crispy, flavorful pantry staple. Ready in minutes and perfect for saving money and reducing waste.

Prep 5 minutes mins

Cook 15 minutes mins

Cooling Time 15 minutes mins

Total 20 minutes mins

Equipment

• Baking Tray
• Food Processor
• Blender

Servings 1

Ingredients

breadcrumbs

• ▢ 3 slices (150 g) bread
• ▢ 2 tbsp (30 ml) olive oil

Instructions

• Preheat the oven to 300 F (150 C), fan on.
• Chop the bread into small cubes. Add them to a food processor and blend until you reach your desired crumb size.
• Spread the crumbs on a baking tray, then drizzle with olive oil or any flavoring you like.
• Bake until golden and crispy, about 10 to 15 minutes depending on the bread. Let them cool completely. Store in an airtight container in the pantry for up to 2 weeks.

Notes

Depending on the bread’s moisture, you might not be able to get the crumbs as fine as you’d like before baking. You can process them again after baking, once they have cooled, for a finer texture.

You can use a blender instead of a processor; just work in small batches and use the tamper to push the bread onto the blades.

Olive oil works well, but you can add extra flavor by using infused oils such as chili, garlic, or truffle.

Nutrition Information

Per Serving/Portion

Calories: 610 kcalCarbohydrates: 69 gProtein: 18 gFat: 31 gSodium: 630 mgFiber: 8 gCalcium: 72 mgIron: 3 mg