Homemade Sourdough Croutons
If you bake bread a lot, you know the dilemma of leftover sourdough bread. Turning it into sourdough croutons is a solution that never gets old. They’re great for adding to salads or soups, and the best part is they’re pretty straightforward and flexible with the recipe.
Sourdough Croutons
Equipment
- Rimmed baking sheet
Ingredients
- 1 loaf sourdough bread, cubed (about 12 ounces, see notes)
- ¼ cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
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Instructions
- Preheat the oven. Preheat your oven to 375°F (190°C) with the rack positioned in the center.
- Make the bread cubes. Just slice into 3/4 inch wide slices from top to bottom, but don’t go all the way to the end. Then turn the loaf and do the same thing going lengthwise. Then, turn it over and cut it normally. Instead of slices, you’ll get cubes!
- Prepare the seasoning mixture. In a small mixing bowl, combine the olive oil, dried basil, parsley, garlic powder, salt, and black pepper. Stir well to make sure the ingredients are evenly mixed.
- Coat the bread cubes. Place the cubed sourdough bread into a large mixing bowl. Then, pour the olive oil and seasoning mixture over the bread cubes. Toss everything together with a wooden spoon or spatula until all the cubes are evenly coated.
- Arrange on the baking sheet. Transfer the coated bread cubes to a parchment-lined baking sheet. Then, spread them out in a single layer, making sure they’re not overcrowded.
- Bake. Place the baking sheet in the preheated oven and bake for 18-24 minutes or until the croutons are golden brown. Be sure to turn the croutons halfway through the baking time to make syure even browning. Remember that the baking time may vary depending on the size of your cubes, with sourdough generally taking a bit longer to turn golden compared to other bread types.
- Cool and store. Once baked, remove the croutons from the oven and let them cool completely before serving. Store any leftovers in an airtight container at room temperature for up to 1 week, or freeze them for up to 1 month.
Notes
Nutrition
More Tips:
Make sure you cut your bread cubes about the same size, around 1 inch each, to help them cook evenly and fast. It keeps all the croutons cooking at the same pace, so you won’t have some burnt and others still soft.
When you put the bread cubes on the baking sheet, spread them out so they have room. They’ll steam if they’re too packed together instead of getting crispy.
Parchment paper on your baking sheet stops the croutons from sticking and makes it easy to clean up afterward. Plus, it helps the croutons get an even golden color.
Since every oven is different, check on your croutons before the time’s up. Smaller cubes might get brown quicker, and bigger ones might need more minutes.
This recipe works with sourdough, but feel free to use any bread you’ve got – like a baguette, whole wheat, or rye. Different breads will make your croutons taste and feel different, so have fun trying different kinds.
Key Ingredients and Tools
When making your sourdough croutons, having the right stuff on hand can improve how they turn out. Here’s what you need:
- Sourdough bread: This is the main thing you need! Choose a slightly older, good-quality sourdough to get croutons that are just right in texture and have a nice tangy taste. Instead of sourdough bread, you can use any sturdy bread, such as a baguette or whole wheat bread. If you’re curious about the health benefits of sourdough, you might want to explore whether sourdough bread is actually healthier than other types of bread. For more on this, this article on the health benefits of sourdough offers some interesting insights.
- Extra virgin olive oil: This is key for getting your croutons crispy and tasty. A good olive oil can make a big difference in flavor and help them crisp up well. If you don’t have extra virgin olive oil, melted butter or a plain oil like canola or vegetable oil will work.
- Parchment paper: Putting parchment paper on your baking tray keeps the croutons from sticking and makes cleaning up afterward a lot easier. It also helps them brown more evenly.
- Garlic powder: This adds a quiet but rich flavor to your croutons. You can use finely chopped fresh garlic or onion powder if you don’t have it, but the taste will differ.
These items will make sure your homemade sourdough croutons turn out delicious, with the perfect flavor and crunch.
Troubleshooting and Help
Absolutely! In fact, slightly stale bread works great for croutons because it’s already a bit dried out, which helps it absorb the oil and seasoning better. Just make sure the bread isn’t too hard, or it might be tough to cut into cubes.
No worries! You can use any sturdy bread you have on hand, like a baguette, whole wheat, or even rye. Each type of bread will give your croutons a slightly different flavor, but they’ll still be delicious.
The key is to make sure the croutons cool completely before storing them. Also, store them in an airtight container at room temperature. If they start to lose their crunch, just pop them back in the oven for a few minutes to crisp them up again.
Definitely! Feel free to get creative with your seasonings. A sprinkle of paprika, grated Parmesan, or a pinch of chili flakes can add a nice twist. Just make sure you don’t overdo it so the croutons don’t lose their balance of flavors.
Yes, you can! Just make sure they’re completely cooled, then store them in a freezer-safe bag or container. They’ll keep for up to a month. When you’re ready to use them, you can either thaw them at room temperature or toss them in the oven for a quick reheat.
When you’re enjoying homemade sourdough croutons, it’s easy to see how versatile sourdough bread can be. These croutons are perfect for adding a crunchy bite to your favorite dishes, and they’re also a great way to use up leftover bread.
If you’re looking for another delicious way to use your sourdough starter, check out these sourdough cinnamon sugar muffins. They’re a sweet treat that pairs perfectly with a cup of coffee or as a cozy breakfast option.
Between these croutons and muffins, you’ll never run out of ideas for using your sourdough starter in creative and tasty ways.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
My loaf made 16 oz of croutons so I just doubled the oil mixture. Although I think they were a tad too salty – I should’ve only used 1 measurement of the salt. But other than that, they were soooo good! It took 30 minutes for mine since it was a bigger batch. Mr Man couldn’t stop snacking on them! Will certainly be making them again! So much better than the store bought processed stuff!!
Best croutons I’ve ever had. I’ve never made homemade ones before but these are dynamite. My husband says croutons will never be the same! 😂 I added some onion powder and a 1/2 tsp of homemade adobo seasoning to the mix. I’m new to sourdough and used a stale, overproofed loaf for this recipe. Amazing!!!
hi laura! wonderful ideas for seasoning. i’m so glad you liked them!
These sourdough croutons were super easy to make and very tasty! Thanks so much for sharing this recipe!