Sourdough Croutons

Sourdough Croutons:

I have a crazy obsession with croutons. They’re one of my favorite parts of a salad, and I will even eat them straight out of a bag (talking about the store bought kind here!). Croutons make a great snack! They are perfect for dipping in ranch dressing and amazing when added to a bowl of homemade tomato soup.

Lucky for me, croutons are easy to make at home. They take less than 45 minutes from start to finish and last about 3 days when stored in an airtight container. There are so many flavor options, too! One of my absolute favorite varieties is sourdough croutons with garlic herb seasoning.

Making homemade croutons is as simple as cutting up leftover bread, drizzling on some olive oil, and sprinkling on the seasonings. After that bake and eat! Doesn’t get easier than that, and you have homemade croutons for days.

How to Make Sourdough Croutons:

1. Cut the bread into uniform-sized pieces. I aim for 1-inch cubes, but any bite-sized pieces will work.
2. Drizzle the olive oil over the bread.
3. Sprinkle garlic herb seasoning, garlic powder, salt, and pepper over the bread.
4. Stir until the bread is evenly coated.
5. Pour onto a parchment lined baking sheet.
6. Bake on 375°F for 25 to 35 minutes, flipping halfway through. The croutons will be golden brown and slightly crispy when done.
7. Allow to cool completely before serving.

Tips and Variations:

• Sourdough Bread: I use real deal sourdough bread to make these croutons. In fact, I use our Rustic Sourdough Bread recipe. This crouton recipe will work with store bought sourdough bread, too, but it’s great for using up a partial loaf of leftover sourdough bread.
• Seasonings: As mentioned above, I use garlic herb seasonings on these croutons. Some other great options would be a mixture of any of these: onion powder, seasoning salt, smoked paprika, thyme, rosemary, oregano, or grated Parmesan cheese.
• Olive Oil: Use a good quality olive oil or even a mixture of olive oil and melted butter.
• Salt: If the seasoning you use has salt, consider omitting the salt.
• Cook Times: The cook times may vary greatly depending on how well done you like the croutons. Some people like a super soft crouton and other prefer a crouton that extra crunchy. Adjust the cook times as needed.

Storage Recommendations:

Room Temperature: Store the sourdough croutons in an airtight container or Ziploc bag for up to 3 days. If you use “real” sourdough and not a store bought loaf, the croutons will become chewy as they near day 3.

Refrigerator: The croutons can be stored in the refrigerator for up to 3 to 4 days in an airtight container, but they’ll begin to dry out some due to the dry air in the refrigerator.

Freezer: The croutons can be frozen in Ziploc bags for about 6 to 8 weeks. Place in the refrigerator overnight to dethaw, and heat in the oven on 250°F for a few minutes until warm before serving.