Soup season is in full swing, but honestly, in this household any season really is soup season. These homemade sourdough croutons are the perfect crunchy topper for a nice bowl of warm soup in the winter. Or try them on top of a fresh salad with lots of veggies and some homemade salad dressing.
If you have some leftover sourdough bread this is the perfect way to use it up. Actually, day old bread (or even older) is drier and works best in this recipe. You won’t even miss the store-bought stuff!
Why Homemade Sourdough Croutons?
Homemade everything tends to taste better and it’s often healthier. Store bought croutons pose a few problems though. They contain enriched flour, which sounds innocent enough. However, glyphosate covered wheat with added synthetic vitamins many of us can’t digest aren’t my favorite. Not to mention the inflammatory vegetable oils, high fructose corn syrup, artificial colors, and preservatives. Even many of the organic versions aren’t much better.
You could technically use any bread you have on hand, but I prefer sourdough for several reasons. It’s more easily digested than regular bread made from grain since it’s fermented. Even better if it’s made with a naturally lower gluten, ancient grain, like Einkorn flour.
So what’s a crouton loving girl to do? Make my own of course! You can keep the ingredients as simple as you’d like and customize the flavors. I used garlic and parmesan to flavor these. I also added in a little oregano and parsley for some extra flavor and color. You can use whatever herbs you have on hand that you think will taste good though.
Here’s how to make them!
Garlic Parmesan Sourdough Croutons
- 4 cups sourdough bread (cubed, day-old works best)
- 2 TBSP olive oil (or avocado oil)
- 2 cloves garlic (finely minced, or ½ tsp garlic powder)
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp dried oregano (or thyme, optional)
- 2 TBSP Parmesan cheese (freshly grated, optional)
- fresh parsley (minced, for garnish)
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Preheat the oven to 375°F and line a baking sheet with parchment paper.
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In a large bowl toss the bread cubes with olive oil, garlic, salt, pepper, and herbs until evenly coated.
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Spread cubes in a single layer on the baking sheet.
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Bake for 10 minutes, stir, then bake another 8–10 minutes until golden and crisp.
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Remove from the oven, immediately sprinkle with Parmesan or nutritional yeast, and toss gently to coat.
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Cool slightly and garnish with parsley.
Nutrition Facts
Garlic Parmesan Sourdough Croutons
Amount Per Serving (1 serving)
Calories 101
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 1mg0%
Sodium 333mg14%
Potassium 32mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 17IU0%
Vitamin C 0.3mg0%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
- Keeps well in an airtight container for 3–4 days. Re-crisp in the oven before serving if needed.
- For a dairy free version that’s still cheesy, instead of the Parmesan cheese use nutritional yeast and add after baking.Â
How to Use Sourdough Croutons
You can use these like you would any other crouton. We love them in soup and they taste great as a salad topper. Or you could totally eat them by the handful (which I might do on occassion). My kids flock to these after they’re done! Here are a few ideas for how to use your freshly baked croutons.
What are your favorite ways to use croutons? Leave a comment and let us know!
