Homemade Sourdough Croutons
Crispy, crunchy, and purely delicious! These homemade sourdough croutons are the perfect addition to your favorite salads, soups, and more!
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Servings: 6 -8 cups
Calories: 59kcal
Ingredients
- 6-8 cups cubed sourdough bread at least one day old, or sliced and dried; ¾-1 inch cubes
- 4 tablespoons olive oil
- 3 garlic cloves minced
- ½ - 1 teaspoon kosher salt
- 1 teaspoon dried parsley flakes
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400ºF and line a baking sheet with parchment paper. Set aside.
- If you haven't already, cut your sourdough bread into ½-1" cubes.
- Add the olive oil, garlic, salt, dried parsley, and black pepper to a very large bowl. Whisk to combine.
- Add the cubed dried bread cubes and toss them until they are lightly coated with oil.
- Spread the sourdough bread cubes out onto the prepared baking sheet in a single layer.
- Bake until browned, 12-18 minutes (mine were done at 15), tossing halfway through baking to ensure even browning.
- Allow your sourdough croutons to cool completely before transferring to an airtight storage container or ziploc bag.
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Notes
Without fresh garlic: ½ - 1 teaspoon garlic powder
Salt: I like mine very salty, so 1 teaspoon is perfect for very salty croutons. ½ teaspoon is more suitable for those who don’t like as salty of a crouton.
Storage: Allow your croutons to cool to room temperature, then add them to an airtight storage container or freezer bag. Store at room temperature for up to 5 days, or in the fridge for up to 7 days. You can also freeze them for up to 2 months, as long as you thaw them before serving.
Reviving stored croutons: Revive any stored croutons by crisping them in the oven. Bake at 325ºF for 4-8 minutes, then cool and serve.
Nutrition
Serving: 1g | Calories: 59kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 138mg | Sugar: 1g