Sourdough Croutons
Breads
Ingredients:
- 4 cups sourdough bread, cut into ¾–1 inch cubes (about ½ a loaf)
- 45 ml (3 tbsp) olive oil
- 3 g (½ tsp) salt
- 1.5 g (½ tsp) garlic powder
- ½ tsp dried Italian herbs (or oregano, basil, thyme)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Toss the bread cubes with the olive oil until every piece is evenly coated before seasoning — dry patches won't crisp or absorb the seasoning as well as oiled ones.
Instructions:
- Preheat: Preheat oven to 190°C (375°F).
- Prep the Bread: Cut sourdough into 2–2.5 cm (¾–1 inch) cubes. Slight unevenness is fine — irregular edges get crispier.
- Season: Place bread cubes in a large bowl. Drizzle with 3 tbsp (45 ml) olive oil and sprinkle with ½ tsp salt, ½ tsp garlic powder, and ½ tsp dried herbs. Toss until evenly coated.
- Spread and Bake: Spread cubes in a single layer on a baking sheet. Bake for 15–20 minutes, stirring halfway, until golden and crisp on the edges.
- Cool: Let cool completely on the tray. They will crisp up further as they cool.
Notes: Day-old or slightly stale sourdough makes the crispiest croutons — fresh bread can turn chewy. Don’t overcrowd the pan — the cubes need space to roast, not steam.
Storage: Keep in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
Tips: For extra-crispy croutons, toast in a dry skillet over medium heat instead of the oven. Add 1 tsp nutritional yeast to the seasoning for a subtle cheesy flavor.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The salt sharpens and balances every other flavor in the dish. The garlic powder builds a savory, aromatic base.
Sourdough Croutons
Ingredients:
- 4 cups sourdough bread, cut into ¾–1 inch cubes (about ½ a loaf)
- 45 ml (3 tbsp) olive oil
- 3 g (½ tsp) salt
- 1.5 g (½ tsp) garlic powder
- ½ tsp dried Italian herbs (or oregano, basil, thyme)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The salt sharpens and balances every other flavor in the dish. The garlic powder builds a savory, aromatic base.
Prep:
Toss the bread cubes with the olive oil until every piece is evenly coated before seasoning — dry patches won't crisp or absorb the seasoning as well as oiled ones.
Instructions:
- Preheat: Preheat oven to 190°C (375°F).
- Prep the Bread: Cut sourdough into 2–2.5 cm (¾–1 inch) cubes. Slight unevenness is fine — irregular edges get crispier.
- Season: Place bread cubes in a large bowl. Drizzle with 3 tbsp (45 ml) olive oil and sprinkle with ½ tsp salt, ½ tsp garlic powder, and ½ tsp dried herbs. Toss until evenly coated.
- Spread and Bake: Spread cubes in a single layer on a baking sheet. Bake for 15–20 minutes, stirring halfway, until golden and crisp on the edges.
- Cool: Let cool completely on the tray. They will crisp up further as they cool.
