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Here’s a simple EASY recipe for Homemade Croutons, to use in soups, salads and stews. It’s the perfect way to use up leftover sourdough bread! Keeps up to 2 weeks.
I hear you’ve been baking a lot of sourdough bread lately! Eating it, giving it away to family and friends, even freezing it for later.
Here’s one more thing you can do with it that I promise will come in handy during soup and stew season- make homemade sourdough croutons!
Sourdough croutons are the BEST. Not only are they full of flavor, but they are also much healthier than storebought croutons- with no preservatives, and no weird oils or flavorings. Plus you can doctor them up any way you like.
The thing about using sourdough in croutons is it has so much flavor already, you won’t need to do too much to these- a simple pinch of salt is all we typically use.
Ingredients in Sourdough Croutons:
- sourdough bread
- olive oil
- salt
- (you can add seasonings like garlic powder, but you really don’t need to!)
Why this recipe works?
- Simple, fast and easy!
- Can be made in any quantity.
- Vegan!
- Uses up leftover sourdough bread.
- Keeps 2 weeks.
- YUMMY! 😋
We’ve been loving them in the Simple Tomato Soup from a few days ago.
Use these Sourdough Croutons in:
- Simple Tomato Soup
- Simple Celery Soup
- Roasted Butternut Soup!
- Parsnip Soup with Toasted Hazelnuts
- Feel Better Chicken Soup
- Creamy Mushroom Soup
- Curried Cauliflower Soup
Ok, happy Monday.
xoxo
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Homemade Sourdough Croutons
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Category: sourdough, bread,
- Method: baked
- Cuisine: American
- Diet: Vegan
Description
How to make EASY Homemade croutons – a great way to use up leftover sourdough bread! Vegan!
Ingredients
- 4 cups cubed sourdough bread (3/4-inch to one-inch thick) or use any bread
- 2–3 tablespoons olive oil (or use spray olive oil-see notes)
- pinch salt and pepper
- Optional: 1/4- 1/2 teaspoon granulated garlic powder, Italian seasoning, onion powder
Instructions
Preheat oven to 350F
In a bowl, toss the cubed bread with enough olive oil to lightly coat (see notes for a lighter version). If using a different quantity of bread, just lightly coat the bread in olive oil.
Sprinkle with a generous pinch of salt and pepper and any optional additions.
Spread in a single layer on a sheet pan.
Bake 10-12 minutes, give a stir and continue baking until golden, another 3-5 minutes.
Let cool completely. Store in a sealed container for up to 2 weeks.
Notes
LOWER FAT: For a lighter version- place cubed bread directly on a sheet pan. Spray with spray olive oil. Sprinkle with salt and pepper and optional garlic powder. Give a toss. Spray a little more if you like. Bake the same as above.
Feel free to use garlic salt or onion salt or seasoned salt instead of the salt.
Nutrition
- Serving Size: ¼ cup
- Calories: 88
- Sugar: 1 g
- Sodium: 165.1 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Carbohydrates: 11.1 g
- Fiber: 0.5 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: sourdough croutons, baked croutons, how to make croutons, homemade croutons, easy croutons,
👋 do these work well with overproofed gummy sourdough bread, has anyone tried?
It does, they can be quite dense, so cut smaller. 🙂
I found it easier to spray the olive oil and sprinkle some garlic salt on the slice(s) of bread first and then cut it into cubes. It gives better coverage. They turned out great 👍
★★★★★
Ah ha! Great idea Lynn. Makes perfect sense!
Not sure where I went wrong, but 4c bread cubes and 1/4c oil were way too oily. Maybe because I used fresh sourdough bread?
★★★
Sorry about that. It should state, add oil to coat the bread. I updated the recipe. Really fresh bread would indeed soak up oil. 🙂
These were AMAZING!!!! SO easy and great way to use up my sourdough.
Yay! So glad you enjoyed!
Are your books available to buy?
No, not yet! 😉
Cannot believe how delicious these were! Such a great idea to use up sourdough bread.
★★★★★
Hi Sylvia! I have been making sourdough croutons for years, doing them pretty much the same as your recipe. I kind of wing it and add different spices, but Italian are a sure winner! I am not a fan of the garlic and onion salts, so I used a garlic infused olive oil and it worked great. I also tear my sourdough bread, which gives the crouton extra surface area and more crunch and a more rustic look. I make these in huge batches and do freeze them. My kids gobble these instead of crackers.Oh and I also put in some pumpernickel bread in with the sourdough.
I love tearing the bread too! Great to know these freeze well- thanks!!!
I want to try these! Do you think they would freeze well?
Great question and I’m not sure! I don’t see why not?
Made these croutons for the Tomato Soup you just posted- and both were excellent. I like that these are vegan and low in fat. Lots of flavor from the sourdough.
★★★★★
The best croutons I’ve ever made. Use my leftover sour dough bread.
★★★★★