Brösel

Brösel are small fragments of bread, typically dried and ground into crumbs. They are produced from stale or dried bread and used in a wide range of recipes. Common varieties include Semmelbrösel, made from white bread, and Vollkornbrösel, made from whole‑grain bread. The grind can range from fine to coarse, affecting texture and moisture absorption.

Brösel serve several culinary purposes. They act as a binding agent in meat preparations such as Frikadellen and meatloaf, helping to hold ingredients together. They form a crust when used for breading and frying, as in schnitzel or other fried foods. They also add texture and moisture absorption to casseroles, gratins, and toppings, and can be used to thicken soups or stews when added dry.

Storage and variations. Brösel should be stored in an airtight container in a cool, dry place. They can be kept longer by drying thoroughly before storage, or by freezing for extended use. Nutritionally, bread crumbs are primarily carbohydrates with small amounts of protein and fat; the exact profile depends on the type of bread used. Whole‑grain variants provide more fiber than those made from white bread.

In everyday cooking, brösel offer a versatile, inexpensive option for binding, coating, and texture enhancement, and they are a staple in many German‑language cuisines.