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.
7-9oz.sourdough bread200 g or ~¼ of a loaf, sliced and cut into cubes
3tablespoonsolive oil
½teaspoonsalt
¼teaspoonpepper
2teaspoonsherbswe used chopped rosemary
½teaspoongarlic powder
Instructions
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.
Notes
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.