Homemade Panko Bread Crumbs Recipe (How to Make Panko)

These Panko Bread Crumbs are light, flaky, and crispy, made at home from a few slices of bread. Better than store bought and ready in about 15 minutes.

Course Breads

Cuisine Japanese

Keyword Panko Bread Crumbs

Prep Time 5

Cook Time 10

Servings servings

Calories 77kcal

Author Jason Decker

Equipment

food processor

Ingredients

4 slices of white wheat bread
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon dried Italian herbs

Instructions

Preheat the oven to 300°F. Line two sheet trays with parchment paper and set aside.
Cut the crusts off each slice of bread.
4 slices of white wheat bread
For larger pieces, separate half the slices of bread with your hands into very small pieces. Put them in a medium bowl.
Add half of the salt, pepper, and herbs, and mix.
1/4 teaspoon salt, 1/4 teaspoon ground pepper, 1/4 teaspoon dried Italian herbs
Break the remaining slices into smaller pieces and put them in a food processor.
Cover and grind the bread at medium speed in pulses of 5-10 seconds. After 40-50 seconds, the crumbs will be ready. Season with the remaining spices.
Transfer the smaller crumbs to a baking sheet lined with parchment. Toast in the oven for 4-5 minutes until lightly golden brown.
Repeat with the larger pieces, toasting time should be the same. Keep an eye on it!
Once done, mix the smaller and larger pieces together and allow to cool completely.
Transfer the panko to a jar or container with a lid and store in a dry place.

Notes

Pulse the bread in a food processor for even crumbs.
Season the crumbs before baking for extra flavor.
Spread the crumbs on a rimmed baking sheet for even toasting.
Let the crumbs cool completely before storing.
Experiment with different kinds of bread for unique flavors.

Nutrition