Sourdough Croutons
Easy, homemade croutons using sourdough bread. Take you soups and salads to the next level with these crunchy, flavorful cubes.
Servings: 8 servings
Calories: 291kcal
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
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
If your sourdough bread is a bit old and dry, that’s actually great for making croutons! Older bread soaks up the oil and seasoning better, making your croutons crunchier.
Choose a high-quality olive oil if you can because its taste will really show up in your croutons, and it helps them get nice and crispy.
You’ll know the croutons are ready when they’re hard to the touch and sound hollow when you tap them. If they seem too soft after the suggested baking time, just keep them in the oven for a bit longer, but make sure to check frequently so they don’t burn.
For croutons with a kick, mix in 1/4 teaspoon of crushed red pepper with your herbs.
Feel free to play around with the seasoning mix to get it just how you like it. Try a bit of smoked paprika for a slightly smoky taste, or use onion powder instead of garlic powder for something different. You can add some grated Parmesan cheese at the end for an extra tasty touch.
Make sure to let the croutons cool down before you store them. This helps them keep their crunch instead of getting soggy or soft.
Nutrition
Calories: 291kcal | Carbohydrates: 42g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 660mg | Potassium: 165mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 3mg