Postbiotics are beneficial bioactive compounds with potential health-promoting uses that are formed during fermentation. One way to conceptualize the term “postbiotics” is as a general phrase that encompasses synonyms and related terms for components of microbial fermentation. Therefore, postbiotics include a wide range of different components, including metabolites, short-chain fatty acids, microbial cell fractions, functional proteins, exopolysaccharides, cell lysates, and others. Providing several advantages, including the possibility of adding to foods that are unfavorable for probiotic survival, postbiotics can be used as functional ingredients in food products. Due to their numerous health benefits, postbiotic supplements are becoming increasingly popular in the food industry, cosmetics, and medical sectors. A number of criteria, such as the type of microorganism, its structural composition, and physiological activity, influence how postbiotics are classified. An example of the creation of postbiotics in fermented food is the fermentation of sourdough in the production of bread. This paper discusses the properties of main postbiotics and their impact on health, as well as the potential role of sourdough in bread production.