These homemade sourdough croutons are crispy, golden and full of flavour, making them the perfect way to use up leftover sourdough bread (if you have any). Simple to prepare and oven-baked, they add the perfect crunch to salads, soups or grazing boards. Whether you’re using day-old bread or just want to elevate your meals, these croutons are a staple recipe that’s well worth making at home.
Homemade Croutons Using Sourdough Bread
Homemade Croutons Using Sourdough Bread
Ashley's Place
4-5
4 minutes
10 minutes
Australian
Bread
How to make crispy homemade croutons made using sourdough bread. Perfect for salads, soups or an easy way to use up leftover bread. It is also a great option is you have some sourdough bread that came out a bit flat or dense. You can also make this recipe with any loaf of bread if you don't have sourdough
Ingredients
280g of Sourdough Bread chopped into rough cubes (*see note 1)
½ Tsp Onion Powder
½ Tsp Garlic Powder
1 Tsp Italian Herbs
A good dash of salt and pepper
6 -7 Sprays of Olive oil or approx. 2 Tbsp (*see note 2)
Directions
Pre-heat your oven 190°C (375°F) and prep a baking tray with baking paper or a silicone liner
Chop your sourdough bread into cubes a couple of cm in size. This can be a rough chop just make them similar sizes so you don’t have huge ones and really tiny pieces, otherwise they will cook unevenly. If you prefer small croutons cut them smaller. Add to a bowl
Spray your olive oil if you have a spray bottle or drizzle over the top if using a bottle and give it a good mix around
Add your herbs, salt and pepper and give it another mix
Spread out onto your baking tray and bake away in the oven for about 10-15 minutes flipping half way through, this will depend on the size so keep an eye on them as they can burn if left too long
Once they are golden brown simply take them out of the oven and let them cool (or you can eat them warm) and enjoy on your salads, soups etc
Store in an airtight container for 1-2 weeks in a cool place out of direct sunlight.