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.
(Post modified with new photos on 8/3/23.)
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!
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 place the unused pieces in a freezer bag to use especially for croutons. It works wonderfully. See my Tangy Sourdough Bread Recipe Here.
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Ingredients for Homemade Sourdough Croutons
(See the full recipe at the bottom of this post.)
- sourdough bread, cut into 1-pinch cubes
- extra virgin olive oil
- 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.
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.
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.
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.
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.
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.
Homemade Sourdough Croutons
- 2 cups sourdough bread cut into 1-inch cubes
- 3 tablespoons Extra Virgin olive oil
- 2 tablespoons butter
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 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.