Homemade Sourdough Croutons

A bowl of sourdough croutons with a wooden spoon.

5 from 1 vote

Homemade Sourdough Croutons combine crusty, sourdough bread with extra-virgin olive oil and plenty of seasonings. These toasty, salty croutons are the best thing since sliced bread!

Course Bread, Salad

Cuisine American

Keyword homemade sourdough croutons

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 138kcal

Author Sue Ringsdorf

Ingredients

8 ounces sourdough bread - or about 4 cups, cubed
1/4 cup extra-virgin olive oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper - to taste

Instructions

Preheat oven to 350 degrees. Add some parchment paper to a sheet pan.
Prep bread. Use a serrated knife to slice sourdough bread into small 1/2 inch cubes.
8 ounces sourdough bread
Combine oil and seasonings. Add the seasonings to the olive oil and use a fork to whisk well.
1/4 cup extra-virgin olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Add oil to bread. Drizzle the oil and seasonings over the sourdough bread cubes and use a large spoon or your hands (even better) to massage it into the bread, coating well.
Add to pan. Pour the bread on the prepared baking sheet and spread evenly in a single layer to all sides of the pan.
Bake. Bake the bread for about 15-20 minutes, or until toasty and golden brown. Shake pan about midway through the baking process.
Serve. Add the croutons to creamy soups or your favorite salads!

Notes

STORE leftover croutons in an airtight container or a ziplock bag. These stay fresh for a day or two.

If you are into making homemade sourdough bread, I’ve got several for you to try from. Note that this recipe works with store-bought croutons as well but the kind of bread matters. Always purchase a loaf of bread that has a crusty exterior – not sandwich bread..

Nutrition