How to make homemade sourdough croutons with leftover bread. Have extra bread? Don't want to store or freeze it? Turn it into croutons to 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!
Freshly baked, homemade sourdough bread, there is nothing quite like it.
If you have never made it before and really want to give it ago, check out all my tutorials to get you started.
It doesn't happen often, but every now and then we are left with extra bread. There are tips to keep it fresh longer, or you can make these croutons.
Homemade Sourdough Bread: This recipe calls for half a loaf of sourdough bread. Preferably homemade.
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:
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.
This particular seasoning combination adds a nice flavor, especially when added to other dishes.
How to Make
These croutons are super simple to make. Bake right before serving for optimal freshness.
Like a baking sheet with aluminum foil. Set aside.
Preheat oven to 375 degrees Fahrenheit.
Take leftover bread and dice into cubes. About 1-1.5". Really any size you prefer.
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.
Don't stress too much about the size, just be mindful.
Drizzle the olive oil over the chunks of bread.
They should not be completely coated and 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.
Place in the oven and bake for 15-20 minutes or until they are golden brown and crispy.
Flipping 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.
These croutons are best served fresh, right away.
If there are any left over, they will keep in an air tight container for a few days. If your using homemade bread, it will have a shorter shelf life.
Can sourdough croutons be frozen?
Yes, these croutons can be frozen. Just keep in a freezer safe bag with as much air removed as possible.
The best way would be to freeze the chunks of bread and then baked once thawed. Just remove the bread from the freezer, allow to thaw at room temp, toss in the oil and seasonings and bake.
Baking Sheet: Just a 9x13 baking sheet will work for this recipe.
Bread Knife: Sourdough bread can be tricky to cut into. Having a good bread knife makes all the difference. I love my Wusthof 9" serrated bread knife and it cuts through the tough crust with ease.
Large Mixing Bowl: Make sure the bowl is large enough to toss the bread around. If the bread is filled to the top, there will not be enough room to combine everything.
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Other Sourdough Recipes:
Recipes to Serve with These Croutons:
- 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
- Line a 9"x13" baking sheet with aluminum foil. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Dice bread into 1-1.5" pieces. Try to make them as even as possible so they bake at the same rate. The size is completely up to you the can be made smaller or larger. Just make sure they are uniform.
- Drizzle the olive oil over the chunks of bread. They should have a nice even coating. They should not be drenched and soggy.
- In a small bowl combine the Italian seasoning, garlic powder, onion power and salt. Mix well.
- Sprinkle the seasonings and toss so all the bread is evenly coated.
- Place in the oven and bake for 15-20 minutes or until they are golden brown and crispy. Flipping 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.
- Enjoy right away for optimal freshness.