Bread croutons are a great way to use up a sourdough loaf before it goes dry. This is why I like to think of them as zero-waste bread croutons! It may happen that you buy (or bake) too much bread, and in my world throwing away bread is just not an option. You can freeze bread. Or you can make croutons, this way it will stay good for longer. You can even freeze it and make croutons later!
The sourdough croutons in this recipe are infused with the flavours of garlic and rosemary. In order to make the spices stick to the bread cubes, I use them both powdered. Simple garlic powder is one, and the other is dried rosemary that has been finely crushed in a spice grinder. Dried rosemary leaves tend to fall off, so I prefer them finely ground.
And of course, plenty of olive oil. For the flavour, and for the texture.
Ingredients and equipment
- Sourdough bread
- Olive oil
- Dried rosemary
- Salt
- Garlic powder
Please refer to the recipe card below for detailed quantities.
To make this recipe you will need a cutting board and bread knife. A bowl to toss all ingredients in. An oven tray, lined with parchment paper. An oven.
How to make sourdough bread croutons
1. Slice up the bread loaf and then proceed to cut it into cubes measuring about 1-2 cm. Add them into a large bowl for seasoning.
2. First add the olive oil and massage to distribute, with your hands. Add the salt and spices (sifting helps to spread them out more evenly) and toss to distribute.
3. Spread over an oven tray lined with parchment paper and bake in the preheated oven for 40 minutes at 150C (302F).
Useful tips for bread croutons
You need a lot of oil. Although the quantity may seem too much, a generous amount of olive oil is what makes the difference between crispy croutons and hard bread. Oil plays a key role in delivering that crunchy texture, as well as infusing the bread with its aroma. This is why it is essential that you use high quality olive oil, best if extra-virgin.
Croutons are highly customizable. While olive oil (a cooking fat, anyway) is a must, the choice of herbs to add is yours, really. The most basic version would only call for oil and salt, but I like to add some more aromas. I find rosemary and garlic a fantastic combo, and you don't really need much more than that.
You can freeze the diced bread for later. One batch fits a standard oven tray, however if you have more bread than the quantities in this recipe call for, you can freeze leftover diced bread for later. Then when you are ready to make another batch, just toss with the condiments from frozen and bake. Overcrowding the baking tray is not recommended, this is why it is best to work in batches (and freeze for later if necessary). This make this recipe truly zero-waste!
Store in an airtight container for up to a week. Croutons absorb humidity so try to keep them as dry as possible to prevent spoilage. Due to the high amount of olive oil, they do not have a very long shelf life, so if more than a week has passed, smell-check before serving.
Suggested pairings
Croutons go great with a whole array of food options. A classic is in salads, to add texture and a source of carbohydrate. Another great example is on charcuterie boards, a fine accompaniment to cheese and cold cuts alongside grissini.
But to me, the best food to enjoy these bread croutons with is soup. Blended soup in particular! Nothing can complement the velvety texture of a blended soup like a crunchy fragrant bread crouton! So here's some blended soup inspiration to match your fresh batch of croutons:
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Homemade sourdough bread croutons
Equipment
- Cutting board
- Bread knife
- Oven tray
- Salad bowl
- Oven
Ingredients
- 450 g sourdough bread
- 120 ml extra virgin olive oil
- 1 teaspoon dried rosemary finely ground
- ¾ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Slice up the bread loaf and then proceed to cut it into cubes measuring about 1-2 cm. Add them into a large bowl for seasoning.
- Add the olive oil and massage to distribute, with your hands. Add the salt and spices (sifting helps to spread them out more evenly) and toss to distribute.
- Spread over an oven tray lined with parchment paper and bake in the preheated oven for 40 minutes at 150C (302F).
Notes
- Store in an airtight container for up to a week. Croutons absorb humidity so try to keep them as dry as possible to prevent spoilage. Due to the high amount of olive oil, they do not have a very long shelf life, so if more than a week has passed, smell-check before serving.
- The nutritional information provided is made with an online calculator and only meant as a guideline.
