These crusty, chewy homemade croutons elevate every single salad I use them in. Sourdough bread torn into pieces, tossed with olive oil, garlic, salt, and pepper — I can’t think of a more versatile ingredient!
I use these tangy, salty rustic croutons in tomato or pumpkin soup, spring salads (especially those summer salads with juicy tomatoes), and even for fondue dipping.
There are so many wonderful ways to use leftover bread, and one of my favorites is this recipe. You can put the baked croutons in a tiptop bag and reheat them for about 5 minutes to reuse them for another recipe.
After making these sourdough croutons, you will never ever buy croutons from the store again!
Let’s Talk Homemade Croutons Ingredients
Sourdough bread: Old sourdough bread is best. Sourdough has various sized air holes creating a light airy texture, which allows for soaking up more flavor.
Olive oil: I prefer olive oil over butter for these croutons, but if you have leftover buttered bread, butter is just fine too.
Garlic: The fresh, minced garlic makes these croutons addicting!
Kosher salt and pepper: Besides garlic, a liberal amount of salt and a little pepper are all you need for seasoning. Of course, you can make these croutons your own with whatever herbs or other seasonings you’d like to add.
How do You Make Sourdough Croutons?
I love the fact that you can make these delicious homemade croutons in the oven. Many croutons are fried, but baking them makes them a bit more healthy, and that is always a plus.
- In a large bowl, tear or cut a loaf of sourdough bread into 2-inch chunks.
- Drizzle about 1/4 cup olive oil and 2 minced cloves of garlic over the bread.
- Season with 1 tablespoon salt and 1/2 tablespoon of pepper.
- Toss the bread to evenly coat and adjust seasonings to your liking.
- On a baking sheet, spread bread chunks in a single layer and bake in preheated oven set at 400 degrees until the croutons are golden on the outside, about 10-12 minutes.
- Remove from oven and enjoy in your favorite salad!
How do You Keep Homemade Croutons Crispy?
I prefer tearing the bread into fairly large pieces, so I can get a crispy outer “shell” so to speak and a chewy texture on the inside. Since the edges are rough from tearing, there’s more crevices and crevasses for a crunchier outer texture.
The torn and olive oil covered covered croutons will stay nice and crispy for a few hours after making them. If you have leftovers, you can simply re-crisp them by running them back in the oven for about 5 minutes on 350 degrees.
Store in an airtight container or zip-top bag for up to 2 weeks.
What Do I Serve with Sourdough Croutons?
Just about everything!
Panzanella Salad
Italian Salads
Tomato Soup
Pumpkin Soup
Fondue
Crusty Chewy Sourdough Croutons
Course Bread, Salad
Cuisine American, Italian
Ingredients
- 1 loaf sourdough bread
- 1/4 cup olive oil
- 2 cloves garlic, minced
- kosher salt and pepper to taste
Instructions
Preheat oven to 400 degrees F.
In a large bowl, tear or cut a loaf of sourdough bread into 2-inch chunks.
Drizzle about 1/4 cup olive oil and 2 minced cloves of garlic over the bread. Season with 1 tablespoon salt and 1/2 tablespoon of pepper.
Toss the bread to evenly coat and adjust seasonings to your liking.
On a baking sheet, spread bread chunks in a single layer and bake until the croutons are golden on the outside, about 10-12 minutes. Remove from oven and enjoy in your favorite salad!
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FAQs
The key to crispy croutons is making sure that they're fully dried out in the oven and crunchy all the way through. They should not be chewy when they come out of the oven. Bake croutons in a single layer on the baking sheet to crisp up the bread, rather than steaming it.
How do you soften hard croutons? ›
Lightly run your bread underwater. and then microwave it for 30 seconds. This steams the bread, making it soft to touch.
Do homemade croutons need to be refrigerated? ›
Store the homemade croutons at room temperature for up to 1 week. Put the croutons in your pantry and that's it. Most croutons will be crunchy and crisp for up to a week, but the sooner you use them, the better. Croutons won't become moldy, but they will become soft or chewy once they're old.
Are croutons meant to be crunchy? ›
Let me explain: Most croutons are crunchy through and through, but these are designed to be crispy on the outside and chewy in the middle–far better for munching out of hand (or as a complement to tender salad leaves) than the hard, desiccated store-bought kind.
Are croutons supposed to be hard? ›
Croutons for salad need to be big, with a crispy but not too firm bite, while those for soup or pasta need to be small and extra crispy-crunchy. Thus, high quality, crusty bread is not the best choice for salad croutons; they can become too hard, which may actually hurt your mouth as you chew.
How to store sourdough croutons? ›
You do not need to store croutons in the fridge – they keep best in a cool, dry place at room temperature. *BREAD: I personally love finding sourdough at a local bakery, as I find they have the best (simple) ingredients and quality.
Will croutons get soggy in the fridge? ›
Keep croutons stored separately.
When packed with the greens and stored in the fridge, croutons run the risk of turning soft and soggy. Avoid disappointment by storing croutons separately, and do not refrigerate them. Add them to your salad just before serving.
How do you refresh croutons? ›
Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.
How do you make hard sourdough bread soft? ›
Splash some water over the top of your bread, just enough to become slightly damp. Place the loaf in a 250°F oven for 5 to 10 minutes. Watch it closely and remove it when warm.
How do you soften chewy bread? ›
Heat it.
Put the bread in a cold oven, then turn the heat to 300° F. Let the loaf slowly heat up for 10 to 15 minutes, depending on the density and dryness of the bread. Start checking the bread after 10 minutes. Here's what's happening: The water turns into steam, which is trapped by the wrapping.
It is with a heavy heart that we are announcing that Rothbury Farms Croutons are being discontinued. Unfortunately we had to make the difficult decision to discontinue our croutons because we are not able to sustain them in the current market.
How long do homemade croutons last in an airtight container? ›
How long do homemade croutons last? Depending on how dry and crisp your croutons are, they will last for up to a week in an airtight container, but will be at their best for the first two days. You can refresh them in the oven for a few minutes to crisp up again if you like.
How long will vacuum sealed croutons last? ›
Shelf Life of Baked Goods
| Baked Goods |
|---|
| Foods | Stored In | Vacuum Shelf Life |
|---|
| Cookies (homemade) | Pantry | 2 Weeks / 2 Years |
| Pancake Mix | Pantry | 1-2 Years |
| Croutons | Pantry | 1 Year |
5 more rowsAug 22, 2022
Allow the sourdough croutons to cool completely before packaging. If there is any residual heat, it will cause them to soften once packaged. If using very fresh bread, cut the cubes up and lay them out for 10-20 minutes to help them to dry out slightly.
How do you revive soggy croutons? ›
The method for reviving croutons involves lightly coating them in oil and baking them until they are golden and crispy again. This not only re-crisps them but also provides an opportunity to infuse additional flavors through seasonings such as garlic, herbs, or Parmesan.
What temperature do you dehydrate croutons? ›
Directions
- 1Cut the bread into small cubes.
- 2Place in the dehydrator and dry for 4-6 hours at 155 degrees F until crisp.
- 3Optional: Add garlic salt, onion salt, parmesan cheese, or herbs for an exciting flavor.
To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.
