Author: Making homemade panko breadcrumbs from scratch is so easy! Never buy panko again! Plus, it’s a great way to use your leftover bread so it doesn’t go to waste. You can use store-bought bread or homemade bread for this recipe, including homemade einkorn bread!
When I set out to make my own panko, I had no idea what to expect. Sure, I’ve made breadcrumbs and homemade croutons before. But the light and flaky texture of panko breadcrumbs left me in awe!
But once I finally tried it, I discovered that it’s actually super easy! I have one tip that helped me create that perfect flaky texture, and I’m going to share it with you below!
Homemade Panko Bread Crumbs
Whether you are making chicken cutlets, coating mozzarella sticks, or just adding them to a batch of homemade meatballs, having an easy recipe for panko will come in handy frequently! Now, if you run out, you can quickly make them (in minutes!)
Best Tips for Homemade Panko
While the process is really simple, there are a few things that make it even easier! Here are my best tips for making your own panko without stress!
- You Don’t Have to Use Old Bread – While it’s a great way to use up old bread, if you need panko and you don’t have any stale bread, you can still make panko! Just lightly toast the bread so that some of the moisture is removed from it. Usually, a half cycle of the toaster will do the trick!
- Shred, Don’t Crumble – Once the bread is toasted, use a food processor with a shredding attachment to get the best flaky texture for your panko. If you don’t have one, you can crumble it with your hands, but I have found that homemade bread can squish together and ball instead of flake when I try to crumble it by hand.
- Keep the Crusts – One of the characteristics of panko is that it is made with white bread, without the crusts. I like to cube the crusts after removing them and keep them for homemade stuffing! Just toss the cubes into a Ziploc bag and store them in the freezer until you are ready to toast them for stuffing!
Best Bread for Panko
White bread is traditionally used for making panko, so you can use your favorite white bread. We prefer this easy no-knead einkorn sandwich bread recipe, but any white bread will do.
Whole wheat bread does not have the same taste and will alter the taste of the recipe quite a lot (ask me how I know, haha).
No matter what type of bread you use, homemade or store-bought, just be sure to remove the crusts for a classic panko result!
Instructions
Take a look at how simple this recipe is! How could you ever buy panko at the store again! Get the full printable recipe at the end of the post!
- Trim– Getting as close to the edge as you can, remove the crusts from all the slices of bread.
- Toast (optional) – If the bread is fresh, toast it slightly to remove some moisture. About half a cycle in the toaster.
- Shred – Using a food processor with a shredding attachment, or by hand, shred or crumble the bread into flakes.
- Bake – Pre-heat the oven to 300°F. Spread the bread flakes in a thin layer on a baking tray. Bake for 7-10 minutes, or until the panko is a light golden brown. Stir halfway through.
- Cool – Remove from the oven and allow the panko to cool fully before storing.
- Store – Transfer the finished panko into an airtight container, I recommend glass, and store for up to a year.
More Pantry Staples
Now that you’ve mastered homemade panko bread crumbs, here are a few more things you can keep on hand to save money and time!
Homemade Panko Breadcrumbs
Equipment
- 1 Food processor with a shredding attachment (optional)
Ingredients
- 1 loaf white bread
Instructions
- Getting as close to the edge as you can, remove the crusts from all the slices of bread.
- If the bread is fresh, toast it slightly to remove some moisture. About half a cycle in the toaster.
- Using a food processor with a shredding attachment, or by hand, shred or crumble the bread into flakes.
- Pre-heat the oven to 300°F. Spread the bread flakes in a thin layer on a baking tray. Bake for 7-10 minutes, or until the panko is a light golden brown. Stir halfway through.
- Remove from the oven and allow the panko to cool fully before storing.
- Transfer the finished panko into an airtight container, I recommend glass, and store for up to a year.
Notes
Best Tips for Homemade Panko
While the process is really simple, there are a few things that make it even easier! Here are my best tips for making your own panko without stress!- You Don’t Have to Use Old Bread – While it’s a great way to use up old bread, if you need panko and you don’t have any stale bread, you can still make panko! Just lightly toast the bread so that some of the moisture is removed from it. Usually, a half cycle of the toaster will do the trick!
- Shred, Don’t Crumble – Once the bread is toasted, use a food processor with a shredding attachment to get the best flaky texture for your panko. If you don’t have one, you can crumble it with your hands, but I have found that homemade bread can ball instead of flake when I try to crumble it by hand.
- Keep the Crusts – One of the characteristics of panko is that it is made with white bread, without the crusts. I like to cube the crusts after removing them and keep them for homemade stuffing! Just toss the cubes into a Ziploc bag and store them in the freezer until you are ready to toast them for stuffing!
Nutrition
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