Learn how to make homemade croutons using leftover sourdough bread (or any other type) seasoned with herbs, garlic and sea salt. Great in soups, stews, salads and more.
7–9 oz / 200 g sourdough bread (1/4–1/3 of a loaf), sliced and cut into cubes
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons herbs (we used chopped rosemary)
1/2 teaspoon garlic powder
- Preheat the oven to 355 F/180 C.
- Add the cut-up sourdough cubes to a large mixing bowl. Drizzle in one tablespoon of olive oil and toss through. Add the remaining oil one tablespoon at a time, tossing the croutons each time. This will make sure you don’t drizzle all of the oil on a single side of the bread.
- Once coated with oil, sprinkle evenly with the herbs, salt, pepper and garlic powder. Use your hands to mix through well, squishing the bread slightly as you go.
- Transfer the croutons on a flat-ish oven tray line with baking paper. Pop in the oven for 20-22 minutes. Make sure to check it after about 15 minutes to see if any pieces need to be turned or moved.
- Remove from the oven and cool completely.
Storing croutons: Store croutons in Ziploc bags or in airtight food storage containers at room temperature for up to three days or in the freezer for several weeks. They also keep in the fridge for several days with only a small loss of crunchiness.
- Serving Size: 1/3 cup of croutons
- Calories: 181
- Sugar: 1.9 g
- Sodium: 429.3 mg
- Fat: 9.9 g
- Carbohydrates: 20.5 g
- Protein: 0.1 g
- Cholesterol: 0.4 mg