Homemade Sourdough Croutons

Homemade Sourdough Croutons

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Homemade Sourdough Croutons are so delicious and easy to make, you may never go back to store-bought croutons.

Making Croutons in Cast Iron Skillet

And unlike the dry, crusty croutons you buy, these have a nice chewy bite to them. And oh, so flavorful. Just thinking about them makes me want to stir some up!

Tangy Sourdough Bread in Batard Form

Since I make sourdough bread at least once a week, I always have extra pieces lying around the kitchen. After all, who wants to eat a week-old slice of bread when you have bread fresh from the oven? When that happens, I’ll stick the unused pieces in a freezer bag to use especially for croutons. It works wonderfully. See my Tangy Sourdough Bread Recipe Here. 

 

Ingredients for Homemade Sourdough Croutons

  • sourdough bread, cut into 1-pinch cubes
  • extra virgin olive oil
  • butter
  • Italian seasoning
  • garlic powder

 

Instructions for Making This Recipe

To begin, gather your ingredients so that you have everything close at hand on the counter or table.

Cutting Cubes of Sourdough Bread

Using a cutting board and chef’s knife, slice sourdough bread into 1-inch cubes.

If using frozen sourdough bread pieces, you’ll want to allow the bread to thaw and come to room temperature. Always allow frozen baked goods to thaw in sealed container to allow any moisture to return to the baked product. 

In a large skillet, heat the extra virgin olive oil and butter on medium heat until melted.

Placing Cubed Bread into Skillet with Butter and Oil

Add the prepared sourdough crumbs and toss and stir until crumbs are lightly coated. Cook on medium low heat until crumbs are golden brown, about 5-7 minutes, turning often.

I will use a fork or tongs to turn the croutons so that each side gets brown. Once both sides are brown, then I will randomly toss until they are done. 

Browned Croutons

Once browned, sprinkle the croutons with Italian seasoning and garlic powder.

If desired, you may experiment with your seasonings and herbs such as Paprika, Rosemary, Onion Powder, Oregano or Parsley. Or simply make plain croutons with only olive oil and butter. 

Serving Sourdough Croutons with a Salad

Transfer the croutons to a serving dish. Serve warm with soup or at room temperature with your favorite salad. Homemade Tomato Soup is especially yummy with these croutons. This recipe will make 2 cups.

 

A Few Notes About Homemade Croutons

Homemade croutons are best served the day they are made. If you have leftovers,  you may store them in a tightly sealed container or bag to serve the next day.

While I love the flavor of the sourdough bread, you could easily substitute another favorite bread in its place. Such as my Molasses Rye Bread–which are also wonderful as croutons and remind me of those served at Ruby Tuesday.

Sourdough Croutons Baked in Oven

I’ve tried making these croutons on a baking tray in a 375 degree oven, which will give you a crunchier product. But I prefer the chewiness of the croutons when made in the skillet. They are simply delicious.

See more Sourdough Recipes Here. 

This post was updated on 8/29/21.

 

Recipe for Homemade Sourdough Croutons

Homemade Sourdough Croutons

This recipe is so easy and delicious, you may never go back to store-bought croutons. Serve on your favorite salad or with soup.
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Course: Breads, Salad, Soup
Cuisine: French
Keyword: Cast Iron Cooking, DIY, Herbs, Sourdough
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Equipment

Knife Set
Cutting Board
Measuring Tools
Cast Iron Skillet

Ingredients

  • 2 cups sourdough bread cubed cut into 1-inch cubes
  • 3 tablespoons Extra Virgin olive oil
  • 2 tablespoons butter
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.
  • Using a cutting board and chef's knife, slice sourdough bread into 1-inch cubes.
  • In a large skillet, heat extra virgin olive oil and butter on medium heat until melted.
  • Add the cubed sourdough to the butter and toss and stir until lightly coated. Cook on medium low heat until croutons are golden brown, about 5-7 minutes, turning often.
  • Sprinkle the croutons with Italian seasoning and garlic powder.
  • Transfer to a serving bowl. Serve warm with soup or at room temperature on your favorite salad. Makes 2 cups.

Notes

*I like to save my sourdough bread crumbs and freeze them for use as croutons.
**Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 128kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 82mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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