Welcome to uvrio | Welcome

[Hoca]

Crispy and crunchy, these Sourdough Croutons are the perfect garnish for soups or salads. An easy pantry recipe made in under 30 minutes with simple ingredients like olive oil, salt, and pepper, we guarantee you’ll make these from scratch every time.

[feast_advanced_jump_to]
We can’t remember the last time we bought croutons from the grocery store. Why would we when homemade croutons are one of the easiest, most cost-effective recipes that use fresh or day-old bread?

Our go-to crouton recipe features baked sourdough bread. Tangy with a slightly sour taste, sourdough bread is a versatile and less processed loaf bread with a crusty outer shell that adds even more flavor and texture when made into croutons.

The perfect crunchy garnish to salad recipes or soup recipes, or even as a snack, these homemade sourdough croutons use simple ingredients like olive oil, salt, and pepper. Unlike most versions found in the grocery store, this crouton recipe is made with minimal and natural ingredients and a pantry recipe that will be on repeat.

Use these sourdough croutons as a salad garnish on our House Salad LINK, Shaved Brussel Sprout Salad, or Fig Panzanella Salad, or on soups like our Roasted Cauliflower Soup, or Creamy Cauliflower Soup.

Ingredient List​

• Sourdough bread: Homemade if you bake, otherwise try to get day-old bread from a bakery. It’s usually half the price and better than any sourdough from large grocers.
• Olive oil: Extra virgin, the best quality available.
• Salt: Sea salt or kosher salt,
• Pepper: Freshly ground black pepper

Find the complete recipe with measurements below.

Recipe Steps: How to Make Homemade Sourdough Croutons​

1. Cut the sourdough bread.

Slice an entire loaf of sourdough bread into cubes, roughly about half-inch pieces.

2. Flavor the sourdough.

Transfer the bread to a large baking sheet, drizzle with olive oil, and season generously with salt and pepper.

3. Toss and arrange the cubes.

Toss the bread with your hands until it is evenly coated in oil and seasoning. Arrange the cubes on the baking sheet in a single layer.

4. Bake the croutons.

Bake the croutons in a preheated oven (375°F) for 15 minutes. Flip the croutons over and bake for another 8-10 minutes or until golden brown. Cool and enjoy immediately.

Chef's Tip​

Sourdough bread lends itself well to rustic-style croutons. To achieve this look, after cutting the bread into thick slices, tear them into chunks roughly one inch in size. Flavor and season as instructed above.

Cooking Variations​

• Stovetop Croutons: Instead of baking in the oven, heat a large skillet on medium heat, add a small drizzle of olive oil, and cook the croutons for 8-10 minutes, tossing occasionally, until golden brown on all sides.
• Grilled Croutons: This works best for large croutons (about ¾” cubes). Instead of baking in the oven, grill the croutons on the barbecue over low heat for about 5-6 minutes or until golden brown.

Flavor Variations​

While our preference is simple salt and pepper croutons, on occasion, we flavor our croutons for specific recipes. Below are a couple of options:

• Garlic Croutons: Add 1 teaspoon garlic powder to the bread cubes in step 2.
• Garlic and Herb: Add 1 teaspoon garlic powder, ¼ teaspoon each of dried oregano, dried basil, and dried rosemary for a savory version.
• Parmesan Croutons: Add 3 tablespoons of grated parmesan cheese to the bread cubes in step 2.

Recipe Card​

Print

Sourdough Croutons​

Crispy, crunchy, and simply seasoned, these Sourdough Croutons are the perfect garnish for soups or salads. They're an easy pantry recipe made in under 30 minutes with simple ingredients that we guarantee you’ll make from scratch every time.
Course Appetizer, Salad
Cuisine French
Keyword bread, salads, Simple Recipe
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Cooling Time 20 minutes minutes
Servings 16 servings
Calories 107kcal
Author Philip Lago and Mystique Mattai

Ingredients​

• 1 loaf sourdough bread
• ¼ cup olive oil
• ½ teaspoon salt
• ½ teaspoon pepper

Notes​

Scroll up to view a visual walkthrough of the recipe. These croutons make a great addition to our Shaved Brussels Sprout Caesar Salad, House salad, Fig Panzanella with Ricotta and Basil, or our Roasted Tomato Soup. If you find that the croutons are still soft after baking for 25 minutes, the bread is probably still quite fresh. You can just continue baking until they are done, or if you are in a rush, increase the temperature of the oven to 400°F. Yield: One loaf of bread will yield about 6 cups of croutons, enough for 3-4 large salads. To make croutons on the stove: Instead of baking in the oven, heat a large skillet on medium heat, add a small drizzle of olive oil and cook the croutons for 8-10 minutes, tossing occasionally, until golden brown on all sides. To make croutons on the barbecue: This works best for large croutons (about ¾” cubes). Instead of baking in the oven, grill the croutons on the barbecue over low heat for about 5-6 minutes or until golden brown. To make garlic croutons: Add 1 teaspoon garlic powder to the bread cubes in step 2. To make garlic and herb croutons: Add 1 teaspoon garlic powder, ¼ teaspoon each of dried oregano, dried basil, and dried rosemary.

Nutrition​

Calories: 107kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 243mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.3IU | Calcium: 15mg | Iron: 1mg​

The post Sourdough Croutons appeared first on Chef Sous Chef.