Easy Sourdough Croutons
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These sourdough croutons are so easy to make, and the perfect complement to salads and soups. They’re so crisp and delicious!
Okay, so maybe you are reading this post and thinking, “Why in the world would I want to make my own sourdough croutons? They’re inexpensive and widely available… why go to the extra effort?” But before you dismiss them, let me give you a few reasons to make your own:
- homemade croutons (like most things homemade) taste way better than store-bought,
- they’re insanely easy and the perfect way to up your soup and salad game, and
- they’re a great way to use up odds and ends of bread, which means less food waste and saving money on groceries. These homemade croutons are an all-around win!
I used sourdough bread to make my croutons, but the same method will work with most kinds of bread. Using a chewier, tougher bread (like sourdough) will result in denser, crunchier croutons, and a lighter, less dense bread (like sandwich bread) will result in crispier and lighter croutons. Either way, they’ll be delicious! You’ll want to keep a close eye on them, especially if you’re using a less dense bread, because they may need less time to cook. The croutons should be golden brown and well-toasted, but definitely not blackened or burnt.
These sourdough croutons are perfect for adding to a salad, but they’re also delicious on top of soup. My favorite pairing is with this roasted tomato soup, with a little grated parmesan cheese on top. It’s so good!
You’ll want to store the croutons in an airtight container to prevent them from getting soggy or stale, but they’ll keep for several weeks. They’re so delicious that you may find yourself snacking on them irresistibly, though. You should definitely give them a try!
Sourdough Croutons
Print Recipe
Ingredients
- 4 cups sourdough bread cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried basil
Instructions
- Preheat the oven to 350. In a large bowl, whisk together the olive oil, garlic powder, salt, and basil. Toss the bread cubes with the olive oil mixture, coating evenly.
- Pour the bread cubes onto a baking sheet in an even layer. Bake 10 minutes, then flip and bake another 10-15 minutes, or until golden brown and crisp. Let cool completely, then store in an airtight container.
