Sourdough Croutons

5 from 2 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Bread, Toppings

Cuisine: American

Servings: Cups

Calories: 183kcal

Author: Kristin

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

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.

Nutrition