If you’re looking for a recipe to use sourdough leftovers, these croutons won’t disappoint! Using simple ingredients and little effort, Homemade Sourdough Croutons are delicious to have with soups and salads, and amazing to use for stuffing.
❓Why make croutons
I bet you’ve already asked yourself what to do with leftover sourdough. If you don’t have a big family, chances are you’ve already ended up with more bread you could eat.
So, if you’re looking for:
- A simple recipe to use stale sourdough;
- A delicious snack for the little ones with easy ingredients;
- Something that can be made in less than 30 minutes - these are as quick as my Brazilian cheese bread;
This recipe is for you!
Sourdough bread. Any sourdough bread can be turned into croutons. For the photos, I’m using an Artisan Parmesan Sourdough Boule, but have done it with both sourdough brioche and sourdough sandwich bread, and they all turned out delicious and crunchy.
You can use any bread for croutons, but the tanginess present in the sourdough adds an extra depth of flavor.
Olive oil. The oil helps the seasonings stick to the bread. Avocado oil is a good substitute. Melted butter also works.
Oregano. I love adding oregano to this mix, but it can be left out if you don’t like it.
Parmesan: add 2 to 3 tablespoons of fine shredded parmesan.
Rosemary: substitute oregano for rosemary.
Italian: substitute black pepper, salt and oregano for Italian seasoning mix.
Garlic: add ½ teaspoon of garlic powder before tossing.
🍞How to make them
Step 1. In a large bowl, add bread cubes.
Step 2. Add black pepper, oregano, salt and olive oil, and toss the bread cubes until coated with oil and seasoning.
Step 3. Place coated bread crumbs in a lined baking sheet.
Step 4. Bake at 375F for 20 minutes.
Baking time is not always the same. Depending on the size of bread cubes, baking sheet and even type of bread, baking time might be different, so check bread from time to time. Croutons are ready when they are crisp, and look golden brown.
Cube sourdough bread into 1-inch pieces. Try to maintain an even size, and don’t go too large or they won’t crisp properly.
Try making croutons with a flavored sourdough bread. My Parmesan sourdough bread and a pumpkin sourdough are amazing flavors to try on!
Don’t overcrowd the baking sheet. Leave enough space so the cubes can crisp evenly. With an overcrowded baking sheet, you risk getting croutons that are crispy on the top and bottom, soft on the sides.
❓Where to use
These croutons are a great way to improve soups and salads. Garnish your favorite salad with them, or top a hearty black bean winter soup for extra texture.
They also make an amazing stuffing! They’re my to go croutons for any stuffing recipe.
Storing and freezing
Croutons are best when stored at room temperature, in an air-tight container. They’re good for about 2 weeks.
Wait for them to cool completely before storing. If placed in an airtight container while warm, croutons will lose their crispiness.
You can freeze croutons. Wait for them to cool completely, and store in a freezer-safe plastic bag or container. They’re good for up to 3 months. Warm frozen croutons in the oven before serving.
🍞Sourdough bread to make croutons
If you tried this Sourdough Croutons Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!
- Baking sheet
- Parchment paper
- 5 cups sourdough bread cubed
- 3 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon black pepper
- In a large bowl, add bread cubes.
- Add black pepper, oregano, salt and olive oil, and toss the bread cubes until coated with oil and seasoning.
- Place coated bread crumbs in a parchment paper lined baking sheet.
- Bake at 375 °F for 20 minutes.