Semmelbrösel

Semmelbrösel are breadcrumbs made from white bread rolls (Semmeln) and are common in Austria and southern Germany. They are usually produced from stale bread and can be bought ready-made or prepared at home. Semmelbrösel vary in texture, ranging from fein (fine) to grob (coarse), and are often lighter than generic panierte crumbs. The term Paniermehl is regionally used as a general label for breadcrumbs, while Semmelbrösel refers specifically to crumbs derived from Semmeln.

Preparation and use: To make them at home, crusts are often removed, stale bread is dried to reduce moisture, then ground in a processor or mortar to the desired texture. Optional browning in a little butter or oil adds aroma. Some variants are seasoned with salt, pepper, herbs, or mixed with grated cheese.

Culinary uses include breading for fried or pan-fried dishes such as Schnitzel, as a binding agent for meatballs or Frikadellen, as a topping for casseroles or gratins, and as a thickener in soups and sauces.

Storage: Keep Semmelbrösel in an airtight container in a cool, dry place; they keep for several weeks and can be frozen for longer storage.

Variations: In German-speaking regions other crumbs labeled Paniermehl may be used interchangeably; whole-grain or gluten-free breads can be processed into alternative Semmelbrösel variants.