Homemade Sourdough Croutons are one of the easiest things you can make. Learn how to make these crispy, crunchy baked croutons, so much better than store-bought and great for adding texture to salads and soups. If you ever asked yourself what can I do with this old sourdough bread then this is for you! Stale sourdough is perfect for making your own croutons.
If you love sourdough, like me, you'll know that it goes stale pretty quick. And if you're like me and you like to avoid food waste, then you'll find a way to use up that leftover stale sourdough. Of course one of my favourite ways to use up stale sourdough is to make French Toast. But there's another way to use up that stale bread.
Making your own croutons is a great way to use up that leftover sourdough. They are so easy to make and they will taste better than any store-bought croutons. These perfectly crunchy croutons are great not only for creamy soups but also for salads and snacking too! Trust me, every single time I make these they disappear in a flash!
❤️ Why You'll Love These Croutons
- Great for using up stale sourdough bread!
- This is such an easy recipe, it uses pantry staples with minimum effort.
- So tasty, my family snack on these like they're sweets!!
- Really great for soups or great added to your favorite salads.
🛒 What You'll Need
- Sourdough Bread - stale leftover sourdough bread works really well. If you don't have sourdough don't worry you can still make these, in fact, most leftover bread will work. The only exceptions are sliced bread loaves and soda bread.
- Oil - lightly flavoured olive oil is best here. You can use infused oils if you have them, garlic infused oil works really well.
- Salt - flaky sea salt, such as Maldon sea salt flakes works really well.
- Garlic - this is optional but highly recommended! If you don't have fresh garlic you could use garlic powder instead. You won't need much, a pinch or two should do. You can add other herbs too if you have them, fresh thyme works lovely.
🔪 How To Make Sourdough Croutons
This is just a quick visual guide, please see the recipe card below for full instructions.
- Use a serrated knife or bread knife to slice the bread, brush the slices of sourdough bread with oil place the bread on a sheet pan or rimmed baking sheet and pop it in the oven for a few minutes.
- Take the tray out of the oven then rub each side of the bread with garlic.
- Cut the bread into cubes, add the sourdough bread cubes to a large bowl, toss in oil add some sea salt. Place them on a baking sheet in a single layer, then pop them back in the oven and cook until golden.
👩🍳 Recipe Tips and Variations
- Bread - we love sourdough for making croutons but most bread will work well, wholemeal, and granary work very well too. The trick is to use stale bread and make sure it is sliced thickly. You can leave the crust on or off, it's up to you. I prefer the crust left on when it comes to sourdough.
- Bake or fry? - I prefer to bake these, but you can fry them too. You will need to fry them in batches if you fry them and toss them often so that they are golden on all sides.
- Oils - you should be aware that any oil you use to make these croutons will be absorbed by the bread so the finished croutons will take on that flavour. I find that mild, lighter-flavoured olive oil works really well. Rapeseed oil works well too. You could also try avocado oil if you like.
- Extras - the world is your lobster here! You can add dried herbs, fresh herbs, and onion powder is great. Freshly grated black pepper adds a little heat and is a nice variation. Grated cheese works well too, try vegetarian parmesan cheese for an extra cheesy crouton.
Well, they can last for up to a week. Once cooled transfer any leftover croutons
to a sealed bag or airtight container. Keep them at room temperature. I keep them on the counter. That said, every single time I make these they do not last longer than 2 days, they are very snackable!
Yes! You can freeze these croutons. Once cooled put them in a freezer bag, make sure to get as much air out of the bag as possible before you seal it then freeze for up to a month. The great thing about croutons is that they thaw really quickly so take them out of the freezer a couple of hours before you use them. You can refresh them in a preheated oven if you like.
No, any kind of bread will work except for sliced sandwich bread, this bread is generally too thin to make croutons with.
Add Your Sourdough Croutons To These Soups and Salads
- Vegetarian Caesar Salad - One of my all-time favourite salads. With crispy croutons and a creamy dressing without the anchovies, this salad is great as a side or as a main dish.
- Roasted Beetroot Salad - Rich roasted beets with creamy feta and crunchy walnuts, this also comes with a tangy orange mustard dressing!
- Roasted Carrot and Fennel Soup - Made with just a few simple ingredients this vegan soup is perfect for lunch or as a starter for a special occasion meal add in some croutons for extra crunch and texture!
- Carrot and Lentil Soup - This is one of my favorite soups I like to add these croutons to this warming and filling soup, it's packed with flavour and so tasty. Perfect for a cosy lunch or supper.
- Broccoli and Cauliflower Soup - A lovely delicate soup that is warming and satisfying. A healthy soup that’s easy to make and ready in no time.
- Creamy Roasted Tomato Soup - Another family favorite, this soup is perfect for adding croutons to it!
🍲 Tasty Soup Recipes To Try
Homemade Sourdough Crouton Recipe
- 4 thick slices of slightly stale sourdough bread
- 3 tablespoon olive oil
- 1 clove of garlic
- 1 teaspoon sea salt flakes
- Preheat the oven to 180°C (353°F ) / 160°C Fan (320°F)Place the sliced bread on a large baking sheet, and brush each side of the bread with oil.Cook for about 10 minutes or until the bread is starting to brown.
- Remove the tray from the oven.Rub each side of the sliced bread with the garlic.Cut the bread into cubes. Return them to the tray.Add the remaining oil and toss the bread. Sprinkle some of the salt over the croutons then return the tray to the oven and bake for another 8 - 10 minutes or until the croutons are golden brown.
- Remove from the oven and leave the croutons to cool on the tray.Transfer to a bowl or bag and sprinkle the remaining salt over the croutons.
- Bread - slightly stale sourdough is best for this recipe, however, any bread will work except for sandwich bread which is usually thinly sliced.
- Want more garlic - if you want more of a garlic flavour to these then I would use garlic-infused oil. You can make your own by adding 1 very finely grated clove of garlic to the oil a good few hours before you make the croutons.
- Herbs - if you want to add herbs to these then for dried herbs, add them to the croutons when you add the salt. For fresh herbs, I would add them towards the end of cooking, so add them at the last 5 minutes and toss well.
- Storing - Once cooled transfer them to a sealed bag or airtight container. Keep them on the counter.
- Freezing croutons - Once cooled put them in a freezer bag, make sure to get as much air out of the bag as possible before you seal it then freeze for up to a month. The great thing about croutons is that they thaw really quickly so take them out of the freezer a couple of hours before you use them. You can refresh them in a preheated oven if you like.
- Nutritional Information - is calculated using an online nutrition tool. It is approximate and can vary depending on how many croutons you add.
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