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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:
- Large mixing bowl
- Baking sheet
- Sharp knife and cutting board
Gluten-Free
Meal Prep Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Features:
Gluten-Free
Meal Prep Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Prep
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.
Common Mistakes, Notes, Storage, Swaps & Tips
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.
Why these Ingredients
Sourdough Croutons
4 Cups
Prep 5 min
Bake 20 min
Total 25 min
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:
- Large mixing bowl
- Baking sheet
- Sharp knife and cutting board
Features:
Gluten-Free
Meal Prep Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
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.
