Homemade Sourdough Croutons

If you’re looking for a crunchy, crispy and delicious way to use up some of that leftover sourdough bread, look no further than these perfect homemade sourdough croutons. Made with cubed day old bread, olive oil, minced garlic and simple seasonings, they are the ultimate addition to your favorite salads, soups, and more!

I have been making homemade croutons for close to a decade now, and I just have to say that this is one thing I will NEVER buy at the store. Not only is the homemade version SO much better, but it’s way cheaper too! Since I keep all of the basic ingredients on hand, making these sourdough croutons is practically free.

I started off making my own homemade croutons when we were living on a very tight grocery budget on a single income. I had to make every penny stretch, and every penny count, so letting bread go to waste just wasn’t an option. I also learned how to make my own breadcrumbs during that time, and it’s something I’ve carried on, in spite of the budget getting significantly larger. There’s nothing like sourdough croutons made from scratch, and I still want to make sure we have as little kitchen waste as possible. It’s important to be a good steward over all of your resources!

Why You’ll Love This Recipe:

1. It’s a great way to use your leftover sourdough bread!
2. Homemade sourdough croutons are the perfect crunchy topping to your favorite salads, soups, and casseroles.
3. They can be stored for several days at room temperature, or for up to 2 months in the freezer,
4. This no waste recipe is perfect for the budget conscious folk (such as myself!).

Ingredients

• Sourdough bread cubes: You can use either homemade sourdough bread, or store bought. You’ll want it to be at least a day old and somewhat dry. If the bread is still soft, slice it into slices or cubes and allow to air dry for several hours beforehand OR pop in a 400ºF oven for 10-15 minutes to dry a bit. They will need to be cut into 1/2″ cubes for making croutons.
• Olive oil: I’ve tried this recipe with avocado oil and melted butter, but olive oil just adds the perfect flavor and so I highly recommend it.
• Garlic: I like to use fresh garlic because it infuses the croutons perfectly, but you can opt for garlic powder if that’s all you have on hand.
• Kosher salt: I highly recommend going with large, flaky kosher salt. It gives a beautiful salty taste, since the grains are unevenly dispersed. Table salt just does not give the same vibe. If you only have table salt, use about half the amount called for of kosher.
• Dried parsley: While you could totally use fresh parsley, I find dried parsley works just fine for these sourdough croutons.
• Ground black pepper: Just a touch!

How to Make Sourdough Croutons

Start off by preheating your oven to 400ºF and lining a sheet pan with parchment paper. Then, add the olive oil, garlic, salt, parsley, and black pepper to a large bowl. Whisk to combine.

Add in your bread cubes and toss with tongs to coat with the olive oil and seasonings until all of the bread cubes are lightly coated.

Spread the oiled sourdough bread cubes on the parchment lined baking sheet, spreading them out into an even layer.

Bake the sourdough bread cubes in the preheated oven for 12-18 minutes (mine are typically done around 15 minutes), or until they are lightly browned and crisp. Tossing them halfway through the baking time is recommended for even browning.

Allow to cool to room temperature, then serve or store for later use!

Ways to Use Homemade Croutons

• Salads
• By themselves – they make a delicious and crunchy snack!
• French onion soup
• Soups
• Stuffing
• Casseroles
• Quiche or frittatas
• Strata
• Crushed as a coating for chicken

How to Make Sourdough Croutons Out of Stale Bread

1. Cut your stale sourdough bread into 1/2″-1″ cubes.
2. Add olive oil, minced garlic, kosher salt, dried parsley, and ground black pepper to a large bowl. Whisk to combine.
3. Add in the bread cubes and toss to coat.
4. Spread them onto a parchment lined baking sheet in an even layer.
5. Bake at 400ºF for 12-18 minutes, or until lightly browned and crunchy. Toss halfway through for even cooking.
6. Cool to room temperature before serving or storing.

Storing Homemade Croutons

1. Allow your croutons to cool to room temperature. This will prevent condensation and spoilage in the storage container.
2. Add your homemade croutons to an airtight storage container OR freezer bag. Remove any excess air.
3. Store at room temperature for up to 5 days, or in the fridge for up to 7 days. They will taste better when stored at room temperature. You can also freeze them for up to 2 months, as long as you thaw them before serving.
4. Revive any stored croutons by crisping them in the oven. Bake at 325ºF for 4-8 minutes, then cool and serve.

How long will homemade croutons keep?

Homemade croutons will keep for up to 5 days when stored in an airtight container at room temperature. They will store in the fridge for up to 1 week, and in the freezer for up to 2 months. When freezing, ensure to thaw your homemade croutons before serving. You may also want to crisp them in the oven by baking them for 4-8 minutes at 325ºF.

Frequently Asked Questions

More Recipes for Leftover Sourdough Bread

• How to Make Sourdough Breadcrumbs
• Sourdough Bread Pudding
• Easy Sourdough Tuna Melts
• Sourdough Pizza Toast
• Sourdough Crostini – Pantry Mama

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