Homemade Sourdough Croutons. In our house, we tend to have some leftover sourdough ends and slices that we haven’t eaten fast enough. Sourdough bread is best eaten right away, but there are cases where we don’t get around to it, and it is pushing the 4th or 5th day. Don’t let any bread go to waste! This is when I take what we have left, dice it up, and make some delicious homemade croutons. I kept this recipe simple because you don’t need to overcomplicate it for the perfect, crunchy addition to a soup or salad. Or even just a snack on its own. It is one of many wonderful ways that sourdough bread can serve us! These croutons are buttery, and herby, and have a slight tang from sourdough. I recommend pairing it with my delicious Healing Instant Pot Chicken Soup.

Benefits of Sourdough Croutons

Anything homemade is better for us. These croutons have no inflammatory oils, preservatives, or anything extra added. These are a tasty and healthy addition to salads or just to have as a snack. Sourdough bread, in general, is easier to digest because of the natural yeast and the fermentation process. This makes it easier for the body to absorb its nutrients. Not to mention these are tastier, fresher, and more personalized than store-bought croutons.

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5 from 2 votes

Homemade Sourdough Croutons

This recipe is a great way to use up leftover sourdough bread or uneaten end pieces. They are delicious, buttery, and full of herbs.

Prep Time10

Cook Time18

Servings: baking sheet

Calories: 60kcal

Equipment

Baking sheet
Parchment paper
Mixing bowl
measuring spoons

Ingredients

4-6 slices slices of sourdough bread
1/3 cup butter melted
2 teaspoons olive oil
1 1/2 teaspoons italian seasoning
salt and pepper to taste
1/2 teaspoon garlic powder optional

Instructions

Preheat oven to 350 degrees F and line the baking sheet with parchment paper.
Chop bread into 1/2-inch cubes.
In a mixing bowl at melted butter, oil, Italian seasoning, salt and pepper, and garlic powder (if using). Toss to coat.
Spread bread pieces onto the baking sheet and bake for 18 minutes. Check at the halfway mark and give them a stir. If making more or less than this recipe, the bake time can vary.
Once done, enjoy! Let completely cool before storing. These can be stored in an airtight container for up to 1 week.

Notes

Optional: you can add Parmesan cheese or cheese of choice if desired.

You can also throw any leftovers in a food processor and make homemade breadcrumbs, which can be stored for up to 1 month in an airtight container.

Nutrition

Did you try this recipe?

If you end up trying this with your sourdough bread let me know. And keep in mind you can really use any bread for this recipe. Thank you so much for reading. Happy baking 🙂