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Homemade Sourdough Croutons

Homemade sourdough croutons are so easy to make and are such an irresistible snack I can't guarantee they'll make it in your soup or salad.

Course Bread, Salad, Snack, Soup
Cuisine American
Keyword homemade croutons, sourdough croutons
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 cups
Author Jean | Lemons + Anchovies

Ingredients

  • 1/2 loaf old sourdough bread, cute in about 1-inch cubes
  • 4 - 6 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 tablespoon dried oregano
  • 1/4 - 1/2 teaspoon kosher salt
  • freshly ground pepper

Seasoning Variations/Ideas

  • grated Parmesan cheese
  • Za'atar (instead of oregano and onion powder)
  • Your favorite spice mixes (I like Penzey's)
  • dried or fresh rosemary

Instructions

  1. Preheat your oven to 375ºF (350ºF with convection).

  2. Place the cubed bread in one large baking sheet or two smaller ones so there's room for the bread to be baked in a single layer. Sprinkle the olive oil and the seasonings over the cubes and toss until they have been evenly coated with the oil and seasonings. You just want a light coating of oil but if your cubes have too many dry spots sprinkle another tablespoon or two of olive oil. Arrange in a single layer.

  3. Bake for about 15 minutes or until the croutons are golden and crispy. Check them at the 10 minute mark to adjust baking time, if necessary. The croutons will continue to crisp up as they cool. Store leftovers in an airtight container. (Note on time: the drier your old bread is the faster they'll crisp up and if there's still moisture left in your bread, it may take a little longer.)

Reheating Croutons

  1. If the croutons should become chewy the next day, heat them up at 350ºF, again on a baking sheet, for 5 - 10 minutes.