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.
Jump to:
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.
Making croutons is an easy and delicious way to use sourdough leftovers. With this recipe, you’ll be able to use any sourdough bread you like, from sourdough brioche to a simple boule.
So, if you’re looking for:
- A simple recipe to use stale sourdough;
- A delicious snack for the little ones with easy ingredients; and
- No more than 30 minutes;
This recipe is for you!
Ingredients
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 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.
Salt.
Black Pepper.
Oregano. I love adding oregano to this mix, but it can be left out if you don’t like it.
Flavor variations
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
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.
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 lined baking sheet.
Bake at 375F for 20 minutes.
Expert tips
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.
Try making croutons with a flavored sourdough bread. Parmesan and 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 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.
My favorite sourdough bread recipes for these croutons
📖 Recipe
Sourdough Croutons
Equipment
Ingredients
- 5 cups sourdough bread cubed
- 3 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon black pepper
Instructions
- 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.
Leave a Reply