Seasoned Sourdough Bread Croutons

Sourdough croutons on an aluminum baking sheet.

Seasoned Sourdough Bread Croutons

These Sourdough Croutons are an easy, delicious way to use up leftover sourdough bread. Crispy and seasoned to taste, they’re perfect for topping salads and soups.

Course Bread, Salad

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings cups

Calories 422kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 ½-2 pounds sourdough bread any type, preferably a day or two old
¼ cup oil or melted butter
1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's or table salt
½-1 teaspoon seasonings of choice such as garlic powder, onion powder, black pepper, or rosemary

Instructions

Preheat the oven to 325°F and line a rimmed baking sheet with parchment if desired.
Cut sourdough bread into ½–1-inch pieces and place them on the prepared baking sheet.
1 ½-2 pounds sourdough bread
Drizzle the cubes with oil or melted butter. Sprinkle with salt and your favorite seasonings, such as garlic powder, onion powder, black pepper, or rosemary. Toss gently to coat evenly, then spread the cubes in a single layer.
¼ cup oil or melted butter, 1 teaspoon Diamond Crystal Kosher Salt, ½-1 teaspoon seasonings of choice
Bake for 45–60 minutes, stirring once or twice, until the croutons are golden brown and crisp. Keep an eye on them near the end to prevent burning.
Let the croutons cool completely on the baking sheet. They will continue to crisp as they cool.

Notes

Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.