Crumbs are small pieces of dry baked goods that can be used to add texture and flavor to a variety of dishes. Dry crumbs provide crunch and absorb excess moisture, making them a versatile ingredient in everything from casseroles and breadings to desserts and baked goods. But how exactly do you make perfect dry crumbs at home?
What Are Dry Crumbs?
Dry crumbs are made by processing larger pieces of bread, crackers, cookies, or other baked goods into tiny fragments. They are dried out completely so no moisture remains. The drying process helps the crumbs maintain their texture and extends their shelf life. Wet or moist crumbs will quickly become soggy.
Dry breadcrumbs are perhaps the most common type of crumb used in cooking and baking. They provide a crispy, golden topping or coating on dishes like casseroles, breaded cutlets, and mac and cheese. Cracker crumbs, cookie crumbs, panko breadcrumbs, and panko are other popular options.
Benefits of Using Dry Crumbs
Here are some of the top reasons to use dry crumbs in your cooking:
- Add crunch and texture – Dry crumbs create a crispy, crunchy coating or topping.
- Absorb moisture – The crumbs soak up excess liquid to keep foods from getting soggy.
- Provide flavor – Crumbs lend a subtle flavor from the original baked good.
- Bind ingredients – Crumbs help bind ingredients like meatloaf or veggie burgers.
- Bread and coat foods – Crumbs are ideal for breading meat, fish, veggies, etc.
- Use as filler – Crumbs stretch dishes and add bulk without changing flavor.
- Make homemade breading – It’s easy to make your own seasoned breading.
- Reduce waste – Crumbs let you use up stale bread, crackers, etc.
What Types of Baked Goods Make the Best Crumbs?
Virtually any dry baked good can be turned into crumbs. However, some make better crumbs than others based on their texture, density, flavor, and ability to dry out completely. Here are some of the top choices:
- Bread – White, wheat, sourdough, and French bread all make excellent dry crumbs.
- Crackers – Look for sturdy crackers like saltines, oyster crackers, or buttery rounds.
- Cookies – Go for firm, dry cookies over soft and moist.
- Cakes and muffins – Yellow cake, angel food cake, and bran muffins work well.
- Pretzels – Pretzel crackers and sticks make crunchy, flavorful crumbs.
- Chips – Try stale potato, pita, or bagel chips.
- Nuts – Finely chop hazelnuts, almonds, pecans, etc.
Avoid using soft, moist baked goods like most pastries, donuts, fresh rolls, or white sandwich bread, as these don’t dry out sufficiently to make crisp crumbs.
Equipment for Making Crumbs
Turning large pieces of baked goods into fine, dry crumbs requires some mechanical processing. Here is the basic equipment you need:
- A knife for preliminary chops and slices
- A cutting board for a prep surface
- A box grater for grating slices into smaller pieces
- A rolling pin for flattening any large chunks
- A food processor for pulverizing pieces into crumbs
- A plastic bag for crushing by hand
You don’t need fancy appliances. Basic kitchen tools like a knife, cutting board, and box grater can take baked goods most of the way to crumb territory. For fine, uniform crumbs, a food processor is ideal.
How to Make Dry Breadcrumbs
Breadcrumbs are one of the most versatile types of dry crumbs used in the kitchen. Here is a simple process for making your own from scratch:
- Select your bread. A firm, crusty artisan loaf or French baguette works best.
- Cut or break the bread into smaller pieces. Toast them lightly to dry out the interiors.
- Pulse the toasted bread in a food processor so it becomes fine crumbs. Work in batches.
- Spread the crumbs on a baking sheet in an even layer. Bake at 300°F for 10-15 minutes until dry.
- Allow the crumbs to cool fully, then store in an airtight container for future use.
Seasoned breadcrumbs are easy too. Just mix in dried herbs, salt, pepper, grated parmesan, or other spices once the plain crumbs are made. Customize them to complement the dish you’ll be using them in.
Tips for the Best Homemade Breadcrumbs
- Choose hearty, crusty loaves that won’t fall apart.
- Really dry out the bread by toasting before processing.
- Pulse in a food processor for an even crumb size.
- Spread in a thin layer on a sheet pan while baking.
- Cool completely before storing to prevent moisture.
- Use within a few weeks for maximum freshness.
Making Cracker Crumbs
Sturdy crackers like round butter crackers, saltines, and oyster crackers make delicious crumbs with a salty, buttery flavor. Here’s how to DIY your own:
- Select unsalted tops crackers or lightly salted options.
- Break crackers into the food processor and pulse into crumbs.
- Spread crumbs on a baking sheet and bake at 300°F for 5-10 minutes.
- Allow to cool fully, then store in an airtight container.
Some tips for great cracker crumbs include choosing crackers that are crisp and dry. Avoid crackers that are too oily or soft. Let the crumbs cool completely before storage to maximize freshness and prevent moisture.
Top Uses for Cracker Crumbs
The light, buttery taste of cracker crumbs makes them right at home topping these dishes:
- Casseroles
- Mac and cheese
- Fish fillets or nuggets
- Chicken tenders or nuggets
- Vegetable side dishes
- Pasta bakes
- Green bean casserole
Creating Cookie Crumbs
Cookies add sweet flavor and variety to homemade crumbs. Virtually any cookie can become crumbs, but you’ll get the best texture from those that are firm and dry. Here’s how:
- Select cookies like ginger snaps, shortbread, or almond biscotti. Avoid soft or moist cookies.
- Break cookies into a food processor and pulse into fine crumbs.
- Spread crumbs evenly on a baking sheet and bake at 300°F for 5-10 minutes.
- Cool the crumbs fully then transfer to an airtight container.
When making cookie crumbs, try to use those without sticky fillings or frostings. Make sure cookies are well baked and dry to start with. Letting the crumbs cool completely before storage keeps them crisp.
Creative Uses for Cookie Crumbs
A sprinkle of cookie crumbs can add flavor, texture, and sweetness to all kinds of dishes like:
- Pies – graham cracker crumbs for crusts
- Cakes – gingersnap or sugar cookie crumbs
- Parfaits or trifles
- Pancakes or waffles
- Banana pudding
- Ice cream sundaes
- Milkshakes
How to Make Panko Breadcrumbs
Panko breadcrumbs are Japanese-style crumbs prized for their giant, flaky texture. Though panko can be purchased, making it at home is simple. Here’s how:
- Start with a firm, crusty artisan bread. French or Italian loaf works great.
- Cut the bread into slices about 1-inch thick. Don’t remove the crusts.
- Arrange slices on a baking sheet and toast at 400°F until hard and dry, about 15 minutes per side.
- Pulse the dried bread in a food processor into coarse crumbs.
- Spread out on a baking sheet and bake for 10 minutes at 300°F to dry further.
- Cool fully then store in an airtight container.
Be sure to use bread with a sturdy, chewy crust and avoid flimsy sandwich bread. Extensive drying creates those signature giant flakes when pulsed. Letting the crumbs cool before storage keeps them ultra crispy.
How to Use Homemade Panko Crumbs
The flaky texture and neutral flavor of panko breading keeps it versatile in the kitchen.
- Breaded shrimp, chicken, or pork cutlets
- Crispy fish fillets or nuggets
- Baked mac and cheese
- Casseroles or gratin dishes
- Fried zucchini or squash
- Broccoli or cauliflower tots
Turning Pretzels into Crumbs
For a twist on breadcrumbs, use hard pretzels instead. Here is a simple pretzel crumb recipe:
- Start with hard pretzel sticks, rods, or crackers.
- Break into smaller pieces and process in a food processor until crumbly.
- Spread crumbs on a baking sheet and bake at 300°F for 5-10 minutes to dry.
- Allow to fully cool before transferring to an airtight container.
Tailor the size and texture by pulsing more for fine crumbs or less for larger pieces. Letting the pretzel crumbs cool completely before storing prevents them from getting soggy.
How to Use Pretzel Crumbs
Pretzel crumbs add salty crunch and flavor. Use them to coat or top items like:
- Chicken tenders or nuggets
- Baked fish fillets or sticks
- Potato wedges or fries
- Vegetable casseroles
- Mac and cheese
For sweet and salty flavor, use them in desserts like:
- Pretzel pie crusts
- Cheesecake
- Ice cream sundaes
- Milkshakes
- Banana pudding
Turning Nuts into Crumbs
Finely chopped nuts can also substitute for dry crumbs. Here are some tips for making your own:
- Choose raw almonds, pecans, walnuts, hazelnuts, pistachios or peanuts.
- Chop nuts into smaller pieces on a cutting board with a sharp knife.
- Use a food processor to pulse nuts into a fine crumb texture.
- Avoid over-processing into a paste.
- Spread on a baking sheet and toast lightly to dry if needed.
- Allow to cool fully then store in an airtight container.
Go easy when processing nuts so you get crumbs and not butter. A light toasting can help remove any surface moisture if needed.
How to Use Nut Crumbs
Nut crumbs add powerful flavor and crunch to dishes like:
- Nut crusts for pies or tarts
- Coatings for fish, poultry, or pork
- Casseroles or veggie bakes
- Nut-crusted French toast or waffles
- Ice cream sundaes
- Milkshakes or malts
- Banana pudding
Storing and Freezing Crumbs
Proper storage keeps homemade crumbs fresh so they are ready to use when you need them. Here are some storage tips:
- Make sure crumbs are fully cool and dry before storage.
- Transfer to an airtight container like a mason jar or zip-top bag.
- Push out excess air and seal the container tightly.
- Store in a cool, dry spot like the pantry for a few weeks.
- For longer storage, freeze crumbs for 3-6 months.
- Avoid humidity which can make them soggy.
Letting crumbs cool completely before storage prevents condensation that leads to early spoilage. Airtight containers or freezer bags prevent moisture and extend shelf life.
FAQs
Can I use fresh bread for crumbs?
It’s best to avoid fresh bread when making crumbs, as the high moisture content prevents it from drying out fully in the oven. Older, drier bread works much better.
How long do homemade crumbs last?
Properly stored in an airtight container in the pantry, most crumbs last 2-3 weeks. Frozen, they can keep for 3-6 months.
What’s the difference between panko and breadcrumbs?
Panko is a variety of breadcrumb made from crusty bread to create large, crispy flakes. Traditional breadcrumbs use soft inner bread for fine crumbs.
Can I use a blender instead of a food processor?
Yes, a blender will work to pulverize pieces into fine crumbs. A food processor gives slightly better control over crumb size though.
Should I season my crumbs?
Seasonings can be mixed into plain crumbs to add flavor. Tailor herbs, spices, cheese, etc. to the dish you’ll use them in.
The Bottom Line
With just a bit of effort, it’s easy to make your own fresh, flavorful crumbs for cooking and baking. Drying them thoroughly and storing properly keeps them crisp and ready to use anytime.
Homemade crumbs beat the store-bought kind by allowing you to customize flavors and textures. Plus, they provide a tasty way to use up leftover baked goods.
So next time a recipe calls for crumbs, take a crack at making your own. Your dishes will benefit from the extra freshness and crunch.