You have half a loaf of crusty bread getting stale on the counter. Don’t throw it away just yet. You can turn it into golden, crunchy sourdough bread croutons in minutes.
These homemade treats are far better than anything in a box. They add the perfect crunch to your fresh summer salads. You will love how simple this process is.
Why This Recipe Is a Winner
Making your own sourdough bread croutons is a great way to save money. It uses up pantry staples you already have. This recipe is perfect for busy summer nights.
The tangy flavor of sourdough pairs perfectly with garlic and herbs. Your family will appreciate the fresh, homemade taste. Plus, there are no weird preservatives here.
Simple Method
You just need to toss, spread, and bake. It is a very beginner-friendly process. Even if you rarely bake, you can master this. The oven does all the hard work for you.
Ingredients You’ll Need
These croutons use simple ingredients you likely have in your kitchen right now.
- 4 cups sourdough bread, cut into 3/4-inch cubes
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried Italian seasoning
Step-by-Step
- Preheat a convection or conventional oven to 375°F (190°C).
- Place the bread cubes into a large stainless steel mixing bowl.
- Drizzle the extra virgin olive oil over the bread cubes and toss vigorously to ensure even distribution.
- Sprinkle the salt, garlic powder, black pepper, and Italian seasoning over the oiled bread and toss again.
- Spread the seasoned cubes in a single layer on a rimmed baking sheet lined with parchment paper.
- Bake for 12 to 15 minutes, rotating the pan and tossing the croutons at the 7-minute mark to ensure uniform browning.
- Remove from the oven when the croutons are golden brown and firm to the touch.
- Allow to cool completely on the baking sheet to facilitate moisture evaporation and maximize crispness.
Best Ways to Enjoy It
Pile these high on a fresh Caesar salad tonight. They also taste amazing on top of creamy tomato soup. Serve them warm for the best experience.
Try pairing them with a crisp white wine for a light dinner. Set the table and enjoy a fresh meal outdoors. They are truly the ultimate salad topper.
Keep It Fresh
Store your sourdough bread croutons in an airtight container at room temperature. They will stay crunchy for about one week. Do not put them in the fridge.
Moisture is the enemy of a good, crisp crouton. If they soften, toast them in the oven for five minutes. They will crisp right back up for you.
Tips for Best Results
- Don’t skip the step of tossing them halfway through baking.
- Avoid crowding the pan so they brown evenly.
- Use bread that is a day or two old for extra crunch.
- Cut your bread into even cubes so they cook at the same rate.
- Add a sprinkle of fresh summer basil right before serving.
- Use high-quality olive oil to elevate the simple flavor.
- Let them cool completely before you put them in a container.
Ways to Switch It Up
- Add grated Parmesan cheese for a salty, cheesy kick.
- Use red pepper flakes if you want a spicy version.
- Swap Italian seasoning for dried rosemary or thyme.
- Use gluten-free sourdough if you have a dietary restriction.
Common Questions
Can I use fresh bread?
Yes, you can use fresh bread for this recipe. However, stale bread actually works better. It dries out faster and results in a crunchier texture.
How do I know when they are done?
The croutons should be golden brown and firm. Give one a gentle squeeze to check. It should feel hard and dry all the way through.
Will kids eat these?
Absolutely, kids love the crunch of these homemade treats. They make a great healthy snack on their own. You can even let them help toss the bread.
I hope these crunchy bites make your summer salads extra special. It is such a simple way to reduce food waste. Happy cooking!
— Alex
Ingredients
- 4 cups sourdough bread, cut into 3/4-inch cubes
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried Italian seasoning
Instructions
- Preheat a convection or conventional oven to 375°F (190°C).
- Place the bread cubes into a large stainless steel mixing bowl.
- Drizzle the extra virgin olive oil over the bread cubes and toss vigorously to ensure even distribution.
- Sprinkle the salt, garlic powder, black pepper, and Italian seasoning over the oiled bread and toss again.
- Spread the seasoned cubes in a single layer on a rimmed baking sheet lined with parchment paper.
- Bake for 12 to 15 minutes, rotating the pan and tossing the croutons at the 7-minute mark to ensure uniform browning.
- Remove from the oven when the croutons are golden brown and firm to the touch.
- Allow to cool completely on the baking sheet to facilitate moisture evaporation and maximize crispness.
