Easy Pretzel Breadcrumbs Recipe (Pretzel Buns Breadcrumbs)

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Easy Pretzel Breadcrumbs (Pretzel Buns Breadcrumbs) are a must and a staple in my kitchen. I use them instead of regular bread crumbs because of the salty and tangy flavor. 

Breadcrumbs in a bottle, few pretzel minis around

They are quick to make, require minimal equipment and very little cleanup. The Pretzel Breadcrumbs are also versatile ingredient that will enhance many dishes. Coating pork or chicken, adding delicious crunch to salads or a topping to a casserole, Pretzel Breadcrumbs are great for any of this dish and more.

If you are short on time, but got the bread, don’t worry. Freeze it and just make the breadcrumbs at a later date.  

Breadcrumbs in a jar, few pretzel minis around

Why you will love this Pretzel Breadcrumbs recipe 

  • Great use of stale bread
  • Versatile, add herbs, spices or leave plane
  • You control the grind
  • You control the ingredients (especially important with food allergies)

Ingredients, Variations and Substitutions 

Pretzel mini buns on a baking sheet

Pretzel buns, rolls or mini bites – lightly sweet, salty and versatile; using them to make breadcrumbs will be a game changer. Their subtle flavor will elevate any dish. Imagine enjoying the Pretzel Bread Crumbs over your salad or as a coating layer for fish or chicken. For a healthier twist, you can even incorporate wheat pretzel buns to achieve a heartier texture and nuttier flavor.

Equipment you will need

  • Baking sheet
  • Rolling pin or food processor
  • Parchment paper or silicone baking mat – optional
  • Storage container

Top Tips

Choose your bread – use day-old bread for the best results. Think crusty artisan loaves, pretzel buns or sandwich bread that’s past its prime. Stale bread absorbs flavors and moisture better, resulting in breadcrumbs with a perfect texture.

Get the grind right – aim for a consistent grind. You want your breadcrumbs to be uniform in size for even toasting and coating.

Season – if you are preparing flavored bread crumbs don’t skimp on the seasoning! Add a generous pinch of salt and any other herbs or spices you fancy. Garlic powder, dried herbs, or grated cheese are all excellent choices.

Toast right – think crunch factor! toasting your bread crumbs also increases their depth of flavor. Make sure to spread them out evenly on a baking sheet. Toast until golden brown and fragrant, stirring occasionally to ensure even toasting.

Store properly – in an airtight container to keep them fresh and crunchy. They’ll keep for several weeks at room temperature or even longer in the freezer.

Step by step

  • Preheat your oven to 300°F (150°C) to gently toast the pretzels without burning them.
  • Take your leftover pretzel buns, whether they’re traditional or wheat, and break them or cut them into smaller pieces. If they’re already hard, that’s perfect! If they’re still a bit soft, you can let them sit out for a few hours or overnight to dry out further.

  • Using food processor or rolling pin grind or crush the pretzel buns until desired consistency. Be careful not to over-process, or you’ll end up with pretzel dust!

  • Spread the pretzel crumbs evenly on a baking sheet lined with parchment paper or a silicone baking mat (optional)
  • Place the baking sheet in the preheated oven and toast/bake for about 10-15 minutes.
  • Don’t walk away to far! Check on the breadcrumbs and stir occasionally during roasting to prevent burning.

  • Roast until they turn golden brown and fragrant. The finished breadcrumbs should be lightly browned and feel dry to the touch.
  • Once toasted, remove the pretzel crumbs from the oven and let them cool completely on the baking sheet.
  • Transfer them to an airtight container or resealable bag for storage. The pretzel crumbs will stay fresh and crunchy for weeks at room temperature or even longer in the freezer.

How to best use Pretzel Breadcrumbs

Coating and Crusting – use pretzel crumbs to coat and crust everything from chicken tenders, pork chops to fish fillets. Dip protein of choice in flour, then egg, and finally a generous coating of breadcrumbs for a crispy, golden exterior that’s irresistible.

Topping for Casseroles and Gratins – sprinkle pretzel crumbs over casseroles, gratins, and mac n cheese. Crunchy, golden topping that adds texture and flavor to any dish. 

Stuffings and Dressings – breadcrumbs are the secret ingredient that gives stuffings and dressings their delightful texture. Mix them with aromatics like onions, celery, and herbs for a savory filling that’s perfect for poultry, veggies, or even stuffed mushrooms.

Binding agent – use breadcrumbs as a binder in meatballs, meatloaf, or veggie burgers. They help hold everything together while adding moisture and flavor to the mix.

Thickening soups and sauces – sprinkle breadcrumbs into soups, stews, and sauces to add body and thickness. They’re a great way to rescue a thin sauce or soup and turn it into a hearty, satisfying meal.

Garnish and Crunch – sprinkle toasted breadcrumbs over salads, pasta dishes, or roasted vegetables for a delightful crunch and a pop of flavor. It’s the perfect finishing touch that takes your dish from ordinary to extraordinary.

Sweet and Salty Twist! – you can use pretzel crumbs in your favorite desserts too! Just like Sweet and Salty Crunch Bars! The combination of the salty flavor of the pretzels together with the sweetness of candies creates a delightful contrast that’s sure to please your taste buds.

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Storage instructions

  • Before storing your breadcrumbs, make sure they’re completely cooled to room temperature. Warm breadcrumbs trapped in a container can create condensation, leading to soggy crumbs.
  • Transfer the cooled breadcrumbs to an airtight container or resealable bag. This helps prevent moisture from getting in and keeps the breadcrumbs crisp and crunchy.
  • If you plan to use the breadcrumbs within a few weeks, storing them at room temperature is perfectly fine. However, if you want to extend their shelf life, you can store them in the freezer for several months.
  • Don’t forget to label the container or bag with the contents and date. This helps you keep track of how long the breadcrumbs have been stored and ensures you use them before they lose their freshness.
  • Keep the breadcrumbs away from moisture sources like the sink or stove.
  • While some people refrigerate breadcrumbs to extend their shelf life, it’s generally not necessary and can actually lead to them becoming stale faster due to the cold temperature and potential exposure to moisture in the fridge.
Breadcrumbs in a jar, few pretzel minis around
pretzel breadcrumbs in a bowl

Easy Pretzel Breadcrumbs

Sylwia Vaclavek
No more ordinary breadcrumbs. Those lightly sweet, salty, and versatile Pretzel buns breadcrumbs are the next best thing you can do to enhance flavor of many dishes. Imagine enjoying the Pretzel Breadcrumbs over your salad or as a coating layer for fish, pork or chicken.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American

Equipment

  • baking sheet
  • Rolling pin or food processor
  • Parchment paper or silicone baking mat both are optional
  • Storage container

Ingredients
  

  • pretzel buns or mini bites

Instructions
 

  • Preheat your oven to 300°F (150°C).
  • Take your leftover pretzel buns and break them or cut them into smaller pieces. If they’re already hard, that’s perfect! If they’re still a bit soft, you can let them sit out for a few hours or overnight to dry out further.
  • Using food processor grind the bread to desired consistency
  • Spread the pretzel crumbs evenly on a baking sheet lined with parchment paper or a silicone baking mat (optional).
  • Place the baking sheet in the preheated oven and toast for about 10-15 minutes, stirring occasionally, until they’re golden brown and fragrant. Keep an eye on them to prevent burning. The finished bread crumbs should be lightly browned and feel dry to the touch.
  • Once toasted, remove the pretzel breadcrumbs from the oven and let them cool completely on the baking sheet. Transfer them to an airtight container or resealable bag for storage. They’ll stay fresh and crunchy for weeks at room temperature or even longer in the freezer.
Keyword bread crumbs, pretzel
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Breadcrumbs in a bolw

Conclusion

So, are you going to be making breadcrumbs at home from now on? I bet you will. You want to know my money saving tip? I hardly every buy fresh pretzel buns 🙂 I always check the bargain rack, for close to freshness expiration date buns at the grocery store and grab them while on sale. They are perfect for making breadcrumbs!

FAQ

Fresh bread vs older bread?

While you can technically use fresh bread to make breadcrumbs, it’s not ideal. Fresh bread contains more moisture, which can result in softer breadcrumbs that don’t hold up as well for coating or topping dishes. However, if you only have fresh bread on hand, you can dry it out in the oven before making breadcrumbs.

Older or stale bread is preferred for making breadcrumbs because it has less moisture content. This makes it easier to achieve a crisp, dry texture when grinding or crushing the bread, resulting in breadcrumbs that hold their shape better and have a better crunch. Stale bread also absorbs flavors and moisture more effectively, enhancing the overall flavor of the breadcrumbs.

Can I make breadcrumbs without a food processor?

Yes, you can absolutely make breadcrumbs without a food processor! Here are a couple of alternative methods:

Rolling Pin Method: Place the bread pieces between two sheets of parchment paper or in a sturdy plastic bag. Use a rolling pin to roll over the bread, applying pressure to crush it into crumbs. Continue rolling until you achieve your desired breadcrumb consistency.

Blender or Mortar and Pestle: If you don’t have a food processor but have a blender or mortar and pestle, you can use those instead. Simply add the bread pieces to the blender or mortar and pestle and process or grind until you reach your desired breadcrumb texture. Keep in mind that these methods may require more effort and time compared to using a food processor.

What type of bread is best for making breadcrumbs?

Sturdy, crusty bread works best for making breadcrumbs. Think French bread, Italian bread, or sourdough or pretzel buns. Avoid using soft sandwich bread, as it tends to produce breadcrumbs that are too soft and fine.

Do I need to remove the crusts before making breadcrumbs?

It’s up to you! Some recipes call for removing the crusts for a finer texture, while others leave them on for added flavor and texture. Feel free to experiment and see which you prefer.

How finely should I grind the breadcrumbs?

It is a personal preference and the recipe you’re using. For a finer texture, pulse the breadcrumbs in a food processor until they resemble coarse sand. For a more rustic texture, use a rolling pin to crush them into larger crumbs. It’s all about increasing the surface area to efficiently remove as much moisture as possible. By cutting into tiny pieces, the heat from the oven can quickly drive off the internal water in the structure of the crumb. A moderate oven temperature above the boiling point of water (300 degrees) gently evaporates moisture while lightly browning and toasting.

Can I season the breadcrumbs?

Absolutely! Seasoning breadcrumbs with salt, pepper, herbs, spices, or even grated cheese can add flavor and depth to your dishes. Feel free to get creative and experiment with different seasonings.

How do I store homemade breadcrumbs?

Store homemade breadcrumbs in an airtight container or resealable bag at room temperature for up to a few weeks. For longer storage, you can freeze them for several months. Just make sure they’re completely cooled before sealing and freezing.

Can I use stale bread to make breadcrumbs?

Yes, stale bread is actually ideal for making breadcrumbs, as it absorbs flavors and moisture better than fresh bread. Plus, it’s a great way to use up leftover bread that might otherwise go to waste.

Can I use frozen bread to make breadcrumbs?

Absolutely! Frozen bread can be an excellent base for making breadcrumbs. In fact, using frozen bread is a great way to prevent waste and ensure you always have breadcrumbs on hand when you need them. Here’s how to do it:

Thaw the Bread: If you’re using frozen bread, start by thawing it completely. You can do this by leaving it in the refrigerator overnight or letting it sit at room temperature for a few hours.

Dry Out the Bread: Once thawed, you’ll want to remove any excess moisture from the bread to ensure your breadcrumbs are light and crispy. You can do this by lightly toasting the bread in the oven at a low temperature (around 250°F or 120°C) until it’s dry but not browned.

Grind or Crush: Once the bread is dry, you can proceed to grind or crush it into breadcrumbs using a food processor, blender, or rolling pin. Aim for your desired texture – whether it’s fine crumbs for coating or larger crumbs for topping.

Season as Desired: Feel free to season your breadcrumbs with salt, pepper, herbs, spices, or grated cheese to add flavor. Mix well to distribute the seasonings evenly throughout the breadcrumbs.

Store for Later Use: Store the breadcrumbs in an airtight container or resealable bag at room temperature or in the freezer, depending on how soon you plan to use them. Proper storage will help keep the breadcrumbs fresh and crunchy until you’re ready to use them.

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I hope you enjoy making this quick and easy Pretzel Breadcrumbs recipe!

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