Sourdough Croutons

Crunchy, golden brown sourdough croutons made from stale sourdough bread are perfect for garnishing soups and salads or enjoying as a crunchy snack!

Course Bread

Cuisine American, French

Keyword Sourdough Bread

Prep Time 10

Cook Time 15

Total Time 25

Servings serves

Calories 289kcal

Author Kate Freebairn

Ingredients

900 g Sourdough Bread (one loaf - see notes)
50 g Olive Oil (or melted butter)
Salt & Pepper (to taste)
1 tsp Garlic powder, Italian Seasoning, Rosemary Leaves (optional seasonings)

Instructions

Preheat your oven to 350ºF/180ºC.
Cut the slices of sourdough bread into cubes (around 3/4 to 1 inch). You can also tear your pieces of sourdough by hand if you prefer a more craggy texture.
Line a baking sheet with parchment paper and place your cubed sourdough bread onto the tray. Pour over the olive oil and seasonings.
Gently toss the bread around with your hands to ensure each cube is coated with olive oil and then spread them out in an even layer, ensuring the tray isn't overcrowded.
Bake at 350ºF/180ºC for around 15 minutes, keeping an eye on them to ensure they aren't going too brown too fast. Check them at 15 minutes, returning them to the oven if they need a little longer.
Once they are golden and crunchy, remove them from the oven and allow to cool before using them or placing into storage.

Notes

Sourdough Bread - I've used a loaf of stale sourdough bread that weighed around 900 grams. You can use as much or as little bread as you like for this recipe, just scale the oil and seasonings down depending on the amount of bread you use. As a golden rule, you just want the sourdough bread cubes coated in olive oil, but not dripping.

Nutrition