Always start with dry bread; it creates the best bread crumbs.

For uniform bread crumbs, process in batches if your food processor is small.

Don’t over-process; you want crumbs, not paste!

The toasting step adds incredible flavor and extends shelf life.

Store your completely cooled homemade bread crumbs in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze them for up to 3 months. There’s no need to reheat frozen bread crumbs; use them directly from the freezer in most recipes.

You can make bread crumbs without a food processor by grating stale bread with a box grater, or placing it in a sturdy bag and crushing it with a rolling pin.

Any kind of bread works, experiment with different types for unique flavors. White bread yields lighter, more neutral bread crumbs. Sourdough or whole wheat gives more robust flavor. Even hamburger or hot dog buns are excellent. Brioche can be used for slightly sweeter bread crumbs.

For seasoned bread crumbs, mix in Italian seasoning, paprika, or chili powder before baking.

Use gluten-free bread for gluten-free bread crumbs.

Panko-style bread crumbs result from using white bread and processing them into slightly larger, flakier pieces.

Your bread crumbs are done toasting when they are golden brown and feel completely dry and crisp to the touch; they should not feel soft or moist at all.