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Sourdough Croutons
Breads
Ingredients:
- 4 cups sourdough bread, cut into ¾–1 inch cubes (about ½ a loaf)
- 3 tbsp olive oil (or melted butter, or a mix)
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp dried Italian herbs (or oregano, basil, thyme)
Equipments:
- Large mixing bowl
- Baking sheet
- Sharp knife and cutting board
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Features:
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Nutrition:
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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.
Sourdough Croutons
4 Cups
Prep 5 min
Bake 20 min
Ingredients:
- 4 cups sourdough bread, cut into ¾–1 inch cubes (about ½ a loaf)
- 3 tbsp olive oil (or melted butter, or a mix)
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp dried Italian herbs (or oregano, basil, thyme)
Features:
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
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.
