Sourdough Croutons

Homemade sourdough croutons are incredibly easy to make, and worth the little effort. The olive oil toasted sourdough bread coupled with zesty herbs and rich parmesan cheese marry each other to create deep flavor and the perfect crunch.

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Below is the printable recipe for these sourdough croutons. If you would like to dive deeper into the topic scroll down!

Usually, the food that I cook is simple. When I think about what takes these simple meals to the next level, it’s a combination of: sourcing quality ingredients, and a little extra time on the details. These croutons are a detail that matters. And once you try them, you will never go back to store-bought croutons.

What types of bread can I use to make croutons?

You can use any bread. Although sourdough always reigns supreme in regards to flavor, texture, and nutrition. I will cut up a perfectly good loaf of homemade bread in the name of crunchy delicious croutons. However, they are the perfect solution to using up bread that maybe didn’t turn out the way you wanted. Or, homemade bread that went stale, or even the ends of bread that no one wants to eat. I will use the ends, stale sourdough ciabatta rolls, my boule loaf, or focaccia to make these croutons.

What else can I make with stale bread?

Croutons are one way to use up stale bread, bread ends, or a loaf that didn’t turn out. It happens to everyone, even me! But, I would never waste a loaf of gut-healthy sourdough bread, even if it was ugly. There is always a way to turn something ugly into something beautiful. Other ways to use stale, failed, or bread ends are:

1. Sourdough Strata
2. Sourdough French Toast Casserole
3. Sourdough Breadcrumbs
4. Sourdough Stuffing
5. Sourdough Bread Pudding
6. Pappa al Pomodoro- Or Italian Bread Soup
7. French Onion Soup with Sourdough Bread!

Ways to use sourdough croutons:

Croutons add a crunchy texture to salads, like the classic Caesar salad. Soups, like a tomato or French Onion, as well as stews. My children and I have been known to snack on straight sourdough croutons.

What is Herbs De Provence?

Herbs De Provence is a classic French blend of herbs consisting of basil, rosemary, thyme, marjoram, savory, and oregano. The westernized version of herbs de Provence adds lavender buds. I do not add lavender to mine because, although I love lavender, lavender is not a part of the classic French Herbs De Provence blend. Herbs de Provence is by far my favorite herb blend, it’s versatile and perfectly balanced.

Why is sourdough good for you?

• The yeast microbes are eating the sugars in the flour, through that digestive process, phytic acid, or antinutrients is being broken down. When the antinutrients of phytic acid have broken down, other nutrients within the grain are now available for your body to process and use! Phytic acid also weakens the gluten proteins, making it much easier for most people to digest. So basically the yeast is digesting the flour first, making it easier for you to digest later.
• The wild yeasts that are breaking down, or eating the sugars present in the flour, release carbon dioxide. This carbon dioxide is what causes the bubbles to form and your dough to rise.

Equipment you will need:

• Sharp Bread Knife and cutting board
• Large bowl
• Sheet pan lined with parchment paper
• Storage container or Ziploc bag

Ingredients for sourdough croutons:

• 1 loaf or 6 cups of 1-inch cubed sourdough bread– or whatever bread you have on hand.
• 1/2 of Olive Oil
• 1 Tbsp. of Herbs de Provence- this is my all-time favorite herb blend.
• Finely grated Pecorino or parmesan cheese, to taste.
• Salt and fresh ground black pepper, to taste- I firmly believe in using quality salt like this Himalayan pink salt, or French gray salt. For this recipe, I used a combination of 1 tbsp. of Fleur de Sel and 1/2 of fine sea salt.

Step One: Preheat Oven & Cube Bread

Preheat your oven to 350 degrees Fahrenheit. While the oven is preheating slice or tear the bread into 1-inch cubes and throw into a large bowl.

Step Two: Mix in Oil, Herbs, Cheese, S & P

Add the rest of your ingredients to the bowl. Next, use your hands to toss and mix cubed bread with olive oil, herbs, and cheese until the cubed bread is evenly coated.

Step Three: Transfer to a sheet pan & bake

In one even layer, spread the cubed bread mix on a parchment-lined sheet pan and bake for 30-35 minutes. Halfway through the baking time, toss around and continue baking until crispy and golden brown on the edges. This would also be a great time to use a convection oven if you have that option.

or, Step Three: (The Fried Crouton Version)

Skip Step Two. Heat a deep saucepan simmering with olive oil and in small portions drop the cubed bread into the hot oil and let fry until beautifully crisp and golden. Scoop them out and lay on a paper towel-lined plate to cool. Add herbs, cheese, salt, and pepper to the cooling fried croutons and toss.

Step Four: Cool & Use or Store

Before using, let them cool for a few minutes. If you will be storing these, make sure they are completely cooled or they will get soft in their storage container. I will use a glass mason jar or a Ziploc bag. They will store well for about 4 days. Or in the freezer for up to 3 months.

Here are more Sourdough Recipes straight from our little farmhouse!

• Easy Sourdough Boule
• Sourdough Ciabatta Rolls
• Sourdough Focaccia
• Easy Old Fashioned Sourdough Apple Cake

Did you try this recipe? Let me know in the comments below, or tag us @littlefisherfarmhouse on Instagram!