On these cold winter nights, I have been craving a large bowl of soup with crusty and crunchy crackers or croutons. And these EASY PEASY homemade sourdough croutons are my go-to!
If you have sourdough bread left over, this is definitely going to be an easy recipe that you can manage in a short amount of time.
Source: grainandtable
Inspiration struck when…
I recently made a big pot of my grandma’s creamy tomato soup. It was delicious, but felt a bit incomplete without that special textural element – croutons!
Except, I was out of store-bought ones, and the thought of using regular bread just didn’t cut it (pun intended).
That’s when a brilliant idea struck: what about using leftover sourdough bread to make homemade croutons? Sourdough is my favorite bread for its tangy flavor and perfect chew, and I knew it would elevate my soup to a whole new level.
What You’ll Love About This Recipe
This recipe is not only super easy to follow, but it’s also a great way to use up leftover sourdough bread that might otherwise go to waste.
Plus, homemade croutons are so much more flavorful than store-bought ones! They’re also incredibly versatile – you can use them in soups, salads, stews, or even as a topping for baked mac and cheese.
Ingredients:
1- Sourdough Bread: The star of the show! I like to use a sturdy sourdough boule, but any sourdough bread you have on hand will work. Aim for 4 cups of cubed bread, and feel free to tear or cut the bread into 1-inch cubes. Here’s a little tip: tearing the bread instead of cutting creates raggedy edges that are perfect for scooping up soup!
2- Olive Oil: We’ll use 2-3 tablespoons of olive oil to lightly coat the bread cubes. Extra virgin olive oil is always a good choice, but any type of olive oil you have on hand will work.
4- Salt and Pepper: A generous pinch of each is all you need to bring out the flavor of the sourdough. Don’t forget to taste and adjust the seasonings to your preference later on.
5- Flavor Boosters (Optional): This is where you can get creative! Here are some ideas I like to use:
- Garlic: Finely minced fresh garlic adds a wonderful aromatic touch. You can also use 1/2 teaspoon of granulated garlic powder if you don’t have fresh garlic on hand.
- Herbs: Chopped fresh rosemary, sage, or thyme are lovely additions. If you don’t have fresh herbs, 1/2 teaspoon of Italian seasoning works too.
- Smoked Paprika: A sprinkle of smoked paprika adds a hint of smokiness that pairs well with the tang of the sourdough.
- Cheese: Grated parmesan cheese adds a salty and savory element.
- Lemon Zest: The bright citrus flavor of lemon zest is a wonderful way to cut through the richness of the croutons.
Source: grainandtable
How to Make It:
First, I preheated my oven to 350 degrees Fahrenheit. I wanted to make sure the croutons would get nice and crispy.
Next, I tossed the cubed sourdough bread with olive oil in a large bowl. I didn’t want the bread to be swimming in oil, just lightly coated.
Then, I got creative with the seasonings. I added a pinch of salt and pepper, along with some dried rosemary and garlic powder. I tossed everything together until the bread cubes were evenly coated.
Source: grainandtable
I spread the seasoned bread cubes on a baking sheet lined with parchment paper. This made it easy to clean up later.
I popped the baking sheet into the preheated oven and baked the croutons for about 10-12 minutes, or until they were golden brown. I gave them a good stir halfway through to ensure even cooking.
Once the croutons were perfectly browned, I let them cool completely on the baking sheet. Then, I transferred them to an airtight container to store them for later.
Unique Recipe Tips:
- Lighter Version: If you’re looking for a lighter option, you can skip tossing the bread cubes in olive oil altogether. Simply place the cubed bread directly on a baking sheet, spray with olive oil, sprinkle with salt, pepper, and any desired seasonings, and bake as directed above.
- Leftover Love: These croutons are perfect for using up leftover sourdough bread. They’re also a great way to add a bit of extra flavor and texture to any dish.
- Get Creative: Don’t be afraid to experiment with different flavor combinations! The possibilities are endless.
Variations For These Croutons
There are many ways to customize your croutons.
For a cheesy twist, toss the croutons with Parmesan cheese after baking. If you want a stronger garlic flavor, try tossing the bread cubes with minced garlic before baking.
And don’t limit yourself to sourdough bread! You can use any type of bread you have on hand, such as French bread or Italian bread.
Source: The Clever Carrot
FAQs
I hope this recipe inspires you to create your own delicious homemade sourdough croutons. Enjoy
Can I use a different type of bread?
Absolutely! You can use any type of bread, but sourdough bread is ideal because it has a sturdy texture that holds up well in the oven. You can also use day-old bread or stale bread.
How can I make the croutons crispier?
To make the croutons extra crispy, you can bake them for a longer time or at a higher temperature. Just keep an eye on them to prevent them from burning.
Can I add other flavors to the croutons?
Absolutely! You can add all sorts of flavors to your croutons, such as herbs, spices, cheese, or nuts. I like to add a bit of garlic powder or onion powder for extra flavor.
How long do homemade croutons last?
Homemade croutons will last for several weeks in an airtight container at room temperature. However, they will start to lose their crispness over time.
Can I use a different type of oil?
Yes, you can use a different type of oil, such as vegetable oil or canola oil. However, I prefer to use olive oil because it adds a delicious flavor to the croutons.
Homemade Sourdough Croutons
Ingredients
- 4 cups cubed sourdough bread
- 2-3 tablespoons olive oil
- Salt and pepper to taste
Optional add-ins:
- garlic powder
- onion powder
- dried herbs
- grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C).
- Toss bread cubes with olive oil, salt, pepper, and any desired add-ins.
- Spread on a baking sheet lined with parchment paper.
- Bake for 10-15 minutes, or until golden brown and crispy.
- Let cool completely before storing in an airtight container.
