Can I freeze homemade croutons?

Yes. Simply place them in a freezer bag to use for later. You can also cube and season the bread, place in the freezer and then toast when you're ready to enjoy them. Store for up to a month.

Why are my croutons not crispy?

When arranging the bread cubes on the pan, make sure they are evenly spaced and not touching. You also want to make sure they cool completely before storing them.

Can I reheat homemade croutons?

Yes! If you want them to be warm, simply turn the oven or toaster oven to 250F and heat for about 10 minutes.

What type of bread should I use?

Use leftover or stale sourdough bread. Any other type of bread works too, but we think sourdough has the BEST flavor!

Can I turn croutons into breadcrumbs?

Yes, simply toss extra breadcrumbs into a food processor to make breadcrumbs.

How do I make gluten-free croutons?

You can use gluten-free bread instead to make gluten-free croutons.

Homemade Sourdough Croutons

Name: Sourdough Croutons Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 cups sourdough bread, cut or torn into 1-inch cubes.; 2-3 tablespoons olive oil (or use spray olive oil-see notes); generous pinch salt and black pepper (taste one!); Optional additions: 1 finely minced garlic clove (or 1/2 teaspoon granulated garlic powder), ½ teaspoon Italian seasoning, 1/2 teaspoon onion powder, ½ teaspoon smoked paprika, 1 tablespoon fresh rosemary, sage or thyme, lemon zest, or parmesan cheese.

Description

These Sourdough Croutons are so easy and delicious! They’re the perfect way to use up leftover sourdough bread! They keep up to 2 weeks and are the perfect addition to soups and salads. Vegan.

Ingredients

Units Scale

4 cups sourdough bread, cut or torn into 1-inch cubes.
2–3 tablespoons olive oil (or use spray olive oil-see notes)
generous pinch salt and black pepper (taste one!)
Optional additions: 1 finely minced garlic clove (or 1/2 teaspoon granulated garlic powder), 1/2 teaspoon Italian seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 tablespoon fresh rosemary, sage or thyme, lemon zest, or parmesan cheese.

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Instructions

Preheat oven to 350F
In a large bowl, toss the cubed sourdough 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, pepper, and any optional additions. Toss well. Taste and adjust salt to taste.
Spread in a single layer on a parchment lined sheet pan.
Bake 10-12 minutes, give a stir and continue baking until golden, another 3-5 minutes or until golden and fragrant.
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.

TIP: Tearing the bread instead of cutting is especially nice for salads- the raggedy edges cradle the dressing lovingly!

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