Sourdough Croutons are the perfect solution to old stale sourdough bread. Simple to make, with a herby flavor and classic crunchy texture. Use on salads, soups or enjoy right off the sheet pan, hot out of the oven.
If there is one thing we love in our house more than anything, it's sourdough bread!
The only problem is it does not keep long. Learn more about how long sourdough bread lasts and how to store sourdough bread.
So what happens when that bread isn't quite as fresh but we don't want it to go to waste? Make croutons!
It's a very simple process and once you make it you will be making extra bread just to whip a batch up.
If you don't have a starter and want to give it a go, check out my How Make a Sourdough Starter and How to Maintain a Sourdough Starter to get you started!
🍞Ingredients
Homemade Sourdough Bread: This recipe calls for half a loaf of sourdough bread. Preferably homemade. Try my overnight sourdough bread. You won't be disappointed.
If you don't have sourdough you can really use any bread that you have on hand.
I cut my bread into 1-1.5" slices. The actual size is up to you and if you want smaller or larger croutons. Just make sure they are uniform so they bake evenly.
Spices: This recipe calls for a simple Italian seasoning. You can use your favorite or make a combination of your own as well.
Dried herbs that can be used in place of the Italian seasoning:
- Rosemary
- Thyme
- Parsley
- Oregano
- Basil
These croutons are really good with the Italian seasoning, garlic and onion powder. If you decide not to use seasoning, they will still turn out great.
See full information on ingredients and quantities in the recipe card.
🔪How to Make
These croutons are super simple to make. Bake right before serving for optimal freshness.
Step 1: Line a baking sheet with aluminum foil and lightly rub with olive oil. Set aside.
Step 2: Preheat oven to 375 degrees Fahrenheit.
Step 3: Take leftover bread and dice into cubes. About 1.5-2". Really any size you prefer, just try to make them as even as possible. (Image 1).
Uniform pieces will bake at the same rate. Smaller ones will turn out much crispier than bigger pieces.
Step 4: Drizzle the olive oil over the chunks of bread. They should not be completely coated and not drenched. Just enough to get the seasonings to stick to them.
Step 5: In a small bowl, mix together the seasoning, garlic powder, onion powder, and salt.
Step 6: Sprinkle the seasonings and toss so all the bread is evenly coated. (Image 2).
Step 7: Spread in an even layer on the prepared baking sheet. (Image 3).
Step 8: Place in the oven and bake for 15-20 minutes or until they are golden brown and crispy. (Image 4).
💡Pro Tip: Rotating the pan halfway through will help them bake more evenly.
You want them to be crispy but not too much. If they are baked too long they will become rock hard once cooled.
Keep in mind, they will continue to cook and get more crisp once they are removed from the oven.
Step 9: Remove from sheet pan, allow to cool, and serve warm. They go great with a bowl of soup or on a salad.
❓Recipe FAQs
Yes, these croutons can be frozen. Just keep in a freezer safe bag with as much air removed as possible.
To get crispy croutons make sure they are in a single layer and not over crowded. If they are layered or touching it will not allow them to get fully crisp.
The biggest reason croutons can get soggy is they are stored in an air tight container before they completely cool. When they are still warm there is moisture which will allow them to become soggy.
🍪Other Sourdough Recipes
📋Recipe
Sourdough Croutons
Equipment
Ingredients
- 8 Cups Diced Sourdough Bread - See Notes on Size
- ¼ Cup Olive Oil
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ½ teaspoon Fine Sea Salt
Instructions
- Line a baking sheet with aluminum foil and lightly rub with olive oil. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Take leftover bread and dice into cubes. About 1.5-2". Really any size you prefer, just try to make them as even as possible. Uniform pieces will bake at the same rate. Smaller ones will turn out much crispier than bigger pieces.
- Drizzle the olive oil over the chunks of bread. They should not be completely coated and not drenched. Just enough to get the seasonings to stick to them.
- In a small bowl, mix together the seasoning, garlic powder, onion powder, and salt.
- Sprinkle the seasonings and toss so all the bread is evenly coated.
- Spread in an even layer on the prepared baking sheet.
- Place in the oven and bake for 15-20 minutes or until they are golden brown and crispy. Rotating the pan halfway through will help them bake more evenly.
- You want them to be crispy but not too much. If they are baked too long they will become rock hard once cooled.
- Keep in mind, they will continue to cook and get more crisp once they are removed from the oven.
- Remove from sheet pan, allow to cool, and serve warm. They go great with a bowl of soup or on a salad.
Notes
- Rosemary
- Thyme
- Parsley
- Oregano
- Basil
Nutrition
Thanks so much for the awesome recipe! The sourdough bread last week turned out very dense and heavy so into cubes it went, tonight we had some with Smoked Moose soup. This recipe is a keeper!
Smoked moose soup sounds like a perfect companion for some sourdough croutons!