Easy Homemade Sourdough Croutons
These easy homemade sourdough croutons are the perfect addition to summer salads or winter soups. Perfectly seasoned with that signature sourdough tang we all love and baked to a crunchy perfection. Once you realize how easy these croutons are to make, you’ll never buy expensive croutons in the store again.
Sourdough
These fresh croutons are made with leftover sourdough bread, so they have all the health benefits from the long-fermented sourdough. This means that if you are gluten intolerant, or diabetic and haven’t been able to enjoy croutons in awhile, you can probably start eating these sourdough croutons without any issues. This is because most of the gluten and phytic acid that is found in flour is reduced or eliminated during the fermentation process of making sourdough bread. This makes these sourdough croutons much healthier than store-bought croutons.
Salads
I grow lettuce in our garden all throughout the summer. I’ve learned how to grow it without it going to seed or tasting bitter even in the heat because I grow the lettuce under shade cloth hoops. It works really well, and means that I can enjoy fresh lettuce salads all summer long. Before I figured this out, I used to always be sad that I didn’t have lettuce to eat when the tomatoes and cucumbers were ripe! Now I can enjoy salads with the best croutons and lots of garden veggies from early spring on through late fall. No more boring salads around here with these crunchy croutons.
Soups
Because we live where it gets cold in the winter, we eat a lot of creamy soups and hearty stews with ingredients we have preserved from the garden and stored in our homestead pantry. Some of our favorite soups are creamy sausage sauerkraut soup, tomato soup and our fast and easy canned vegetable soup. Sourdough croutons make the perfect addition to soups so we make them all winter long. We also grow microgreens during the winter when we can’t grow anything outside, so we do still eat some microgreen salads during the wintertime and croutons always make them more delicious.
Why You’ll Love This Recipe
- Very Simple – these croutons are literally so easy to make, and only take a few minutes of toasting in the oven before being ready to eat
- Great Way To Use Up Leftover Bread – I like to save all the ends of our sourdough bread, or any stale sourdough bread and just toss them in the freezer. Then whenever I want to make sourdough croutons or sourdough breadcrumbs, I can easily do so. This way there is no wasting any soourdough bread.
- Delicious – salads are always better with the crunch of croutons, and these sourdough croutons are the best salad addition I’ve ever tasted. So much better than any store-bought croutons.
- Make Flavorful Croutons – You can easily vary the flavor of homemade sourdough croutons by adding in some fresh minced garlic, different herbs or even sprinkling with parmesan cheese.
- Great Base For Casseroles – these sourdough croutons make a great base for breakfast casseroles or any kind of savory casseroles that call for bread.
Ingredients
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How to Make Homemade Sourdough Croutons
Preheat oven to 350 degrees.
Slice sourdough bread into 1-inch cubes and place into the mixing bowl.
Pour melted fat over the top of the sourdough bread cubes, and sprinkle with herbs and salt.
Gently toss using the spatula until the bread is well coated with the oil and herbs. Add more oil if necessary.
Place bread cubes evenly on the sheet pan in a single layer (covered with parchment paper if you prefer less dishes) and bake for 15-20 minutes or until toasted and golden brown.
Add to salads or soups and enjoy.
Store leftover croutons in an airtight container at room temperature for up to one week. You can freeze croutons for up to two months.
Tips
- Store leftover pieces of sourdough bread in the freezer, and once you have enough, turn them into sourdough croutons. You can also make these croutons from fresh bread.
- To make gluten-free sourdough croutons, just use gluten-free sourdough bread.
- If you don’t have homemade sourdough, you can substitute with a loaf of store-bought sourdough and still make the croutons.
- Always use healthy fats like beef tallow or butter in your kitchen, and try to avoid unhealthy seed oils.
- Want to learn how to make your own sourdough bread? Check out these tutorials and watch the videos that will help you get started.
More Recipes Like This
Easy Homemade Sourdough Croutons
Equipment
- 1 Bread knife – for slicing the bread into croutons
- 1 cutting board
- 1 Large bowl
- 1 Wooden spoon
- 1 Spatula
- 1 Baking sheet
- 1 Parchment paper, optional
Ingredients
- 1 loaf sourdough bread
- 1/2 cup melted beef tallow, butter or oil
- 1 Tbl herbs
- 1 tsp salt
Instructions
- Preheat oven to 350 degrees.
- Slice sourdough bread into 1-inch cubes and place into the mixing bowl.
- Pour melted fat over the top of the sourdough bread cubes, and sprinkle with herbs and salt.
- Gently toss using the spatula until the bread is well coated with the oil and herbs. Add more oil if necessary.
- Place bread cubes evenly on the sheet pan in a single layer (covered with parchment paper if you prefer less dishes) and bake for 15-20 minutes or until toasted and golden brown.
- Add to salads or soups and enjoy.
- Store leftover croutons in an airtight container at room temperature for up to one week. You can freeze croutons for up to two months.
