Sourdough croutons are one of the best ways to use up stale or leftover bread. I like to toss them on salads or eat as a little crunchy snack! They’re so easy to make that you can mindlessly whip them up while making dinner, cleaning the kitchen, or even hanging around the house. One of the things I love about sourdough croutons is how easily you can customize the flavors by adding garlic, herbs, or gourmet olive oils to suit your taste.
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Do I need to use stale bread for sourdough croutons?
No, you can use bread at any stage. I use old bread, fresh bread, bread from my freezer, and sometimes just the leftover crusts of a loaf. The key to a crusty crouton is to really dry the bread out in the oven
Supplies and ingredients for sourdough croutons
- Sourdough bread of any kind. I like to use this kind of loaf.
- A quality olive oil
- Seasonings of your choice. Here are some ideas: green goddess, garlic parsley powder, herbs de provence, sofrito, red pepper flakes, etc.
- Large mixing bowl
- Stone bar pan
- Unbleached parchment paper
How to follow this recipe
This recipe isn’t an exact formula because I want you to be able to use as much or as little bread as you have. You can use enough olive oil to lightly coat the croutons, but not so much as they are soaking with it. I also want you to add seasonings to taste; just “eyeball it” as my mom says. Learning to measure by your heart and make things by feel is essential to becoming a comfortable cook and baker, even with sourdough!
Sourdough Croutons
Ingredients
- Leftover sourdough bread cut into squares
- A tablespoon or two of olive oil
- A tablespoon or two of a seasoning blend like green goddess garlic parsley powder, herbs de provence
Instructions
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper
- Add olive oil to a large bowl and mix the seasonings in
- Toss sourdough squares in the oil until everything is well coated
- Distribute croutons evenly across the baking sheet
- Bake 10-15 minutes or until the bottoms are golden and crispy
- Flip the croutons and bake for another 10-15 minutes to brown the other side
- You will know the croutons are done baking when they are completely dried out and crunchy, but not too dark
- Store in an airtight container for up to a month
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