Perfect Homemade Sourdough Bread Croutons

Looking for ways to use leftover bread? With three different cooking methods, plus a fool-proof sourdough crouton recipe with garlic, fresh herbs and zesty Parmesan cheese, your homemade croutons will be ready in under 30 minutes.

Homemade croutons are one of the easiest, most cost-effective sourdough recipes that utilize fresh or leftover sourdough bread. They can be made in advance, require zero planning, and can be customized to suit your taste (extras make great sourdough breadcrumbs!).

Here’s my take on it, featuring 3 different cooking methods, plus a fool-proof DIY crouton recipe with garlic, fresh herbs and zesty Parmesan cheese. I’ve adapted the recipe from my book, Artisan Sourdough Made Simple.

How to Make Sourdough Bread Croutons

To Start: Cube bread into 1-inch pieces. Size is important. Don’t go too large; the croutons will be awkward and clunky to eat. For a more rustic-style crouton, tear up the bread with your hands.
Next, pick a cooking method below.

Baked Sourdough Croutons

Toss bread cubes in olive oil, season with salt & pepper, and bake on a lined sheet pan @ 350 F (180 C) until golden and crisp, about 20-30 minutes. Turn occasionally.

For seasonings, try a dash of garlic powder, and shower with fresh herbs like dill and parsley. Parmesan and Pecorino cheese is nice, too (exact recipe to follow at the end of this post). The combination of flavors is excellent. The cheesy bits get all crunchy and delicious. Try it in tomato soup.

TIP: Choose this method for easy, hands-off cooking and to maximize oven time while baking something else.

Fried Sourdough Croutons

Plunge bread cubes (I prefer hand-torn for this method) into a medium saucepan of shimmering hot olive oil; lower the heat and fry until golden brown, about 10 minutes. Transfer to a paper towel lined plate and season with salt & pepper. The oil can be reused; cool and store in a glass bottle.

TIP: Choose this method to experience exceptionally light, crackly, and ultra crisp croutons- the texture is phenomenal. Great way to avoid using the oven in the hot summer months.

Grilled Sourdough Croutons

Brush sliced bread with olive oil and season with salt and pepper. Grill for a few minutes on each side until lightly charred. After grilling, if the center is still slightly soft (like toast), leave out for a few hours or overnight to dry at room temperature. Cut into cubes.

TIP: Choose this method if you grill often and/or have leftover grilled bread from bbq’s. Works well in a salad of chopped grilled vegetables, fresh basil, scallions, and fresh mozzarella.

This is totally up to you. I’ve had great results with all kinds of good quality bread: Artisan Sourdough, Sourdough Sandwich Bread, Whole Wheat Sourdough Bread. But keep in mind, you don’t have to use sourdough bread at all, although the tangy flavor will add extra depth. Work with whatever you have and make it great.

HOw to store Croutons

Croutons can be stored at room temperature, in an air-tight container, for up to a week. They need to be completely cool before boxing up. Otherwise they will get soft.

You can also freeze croutons. Freeze them plain (uncooked) or already baked and store in a zip-top bag or container. I’ve had luck with the latter option, gently warming them in the oven before serving.

Recipes to try with Homemade Sourdough Croutons

• Warm Sourdough Panzanella Salad
• Must Try Sicilian Caponata
• Tuscan White Bean Soup, 2 Ways
• Artisan Sourdough Made Simple, for additional recipes