Homemade Sourdough Croutons are a fantastic addition to your salads, soups, or grazing boards. Ready in less than 30 minutes, they are perfectly crunchy, and the flavor stands out. Not only are they easy to make, but they're a great way to use leftover sourdough bread.
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Why you'll love these croutons
Whether you make your own sourdough bread or have a favorite bakery where you buy it from, these homemade sourdough croutons will add a special touch to your dishes.
Knowing how to make croutons will help use up leftover or stale bread that you may have in the house. This homemade sourdough croutons recipe also relies on simple pantry ingredients and is easy to prepare.
Ingredients & Substitutions
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card, where you will find the exact measurements.
- Sourdough Bread - day-old sourdough bread is perfect for this, or even any other kind. Either pick up a loaf from your local bakery or use one of your own leftover loaves for this recipe.
- Herbs - I used dried herbs for this recipe, but you could just as easily use fresh herbs instead.
- Olive oil - use high-quality olive oil for the best taste results.
How to make this
Prep the croutons
Preheat the oven to 375 degrees.
Cut your bread into one-inch slices and then cube into one-inch square pieces. You can make these any size you wish. Be careful you don't make them too small.
Add the cubed bread to a large mixing bowl. Add in the salt, pepper, Italian herb seasoning, and parsley. Toss together. Pour the olive oil evenly over the bread pieces. Toss until the croutons are coated.
Bake the croutons
On a baking sheet, gently spread the prepared sourdough croutons into a single even layer.
Place the baking sheet into the preheated oven for 10 minutes. Flip the croutons, and return to the oven for an additional 5 minutes.
It's important when you return the sourdough croutons bake to the oven to keep an eye on them so they are not overdone.
Tips for Success
Day-old bread works great for this! Be sure to cut the bread into generous bite-sized cubes. Use a high-quality olive oil that you would normally use for salad dressings.
Everyone's ovens are different, so after you flip the croutons, be sure to keep an eye on them so they don't get overdone. Once they start to brown, they will very quickly finish cooking.
For best results, bake on a cast iron baking sheet or a regular baking sheet lined with parchment paper.
FAQ
Don't crowd the croutons on the baking sheet. Spread them out evenly so there is space for air to circulate around the pieces. If you crowd them together, they won't get a chance to cook properly and will end up being soggy.
Yes, of course. Place the croutons into a plastic bag and use a rolling pin to smash or crumble them.
Serving Suggestions
Serve these homemade sourdough croutons on top of a lovely green side salad, an Italian salad, or a creamy tomato soup.
Storage & Reheating
Homemade sourdough croutons can be stored in an airtight container for up to two weeks when dehydrated or cooked properly.
Your croutons can be frozen in an airtight container for up to 30 days. Reheat in a skillet over medium heat with a small amount of olive oil.
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Recipe
Sourdough Bread Croutons
Ingredients
- 2 cups sourdough bread cut into cubes
- ¼ cup olive oil
- 1 tablespoon Italian herb seasoning
- 1 teaspoon parsley
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat oven to 375 degrees.
- Cut bread into cubes and put into a medium-sized bowl.
- Add the Italian herb seasoning, parsley, salt, and pepper to the bowl.
- Drizzle the olive oil evenly over the croutons.
- Toss everything together until the cubes are well coated with seasoning and olive oil.
- Spread the croutons evenly onto a baking sheet.
- Bake for 15 minutes or until toasted to your liking, flipping halfway through.
- Serve immediately, or store in an airtight container for up to three days.
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