Easy Sourdough Garlic Croutons

This is almost too simple to be called a recipe.  But since I know that many people don’t think to make their own croutons at home, I thought I’d give you this little reminder.  Homemade croutons are simple to make, they are a great way to use up stale bread, and they taste better than anything you can buy at the store.

Consider the amounts and instructions below to just be a basic guideline.  You can stick to the basics, like I did this last time, or you can add whatever herbs and seasonings you like to make your own homemade croutons recipe.  Have fun!

Sourdough Garlic Croutons

8 cups sourdough bread cubes (about 3/4 inch)
4 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt

1. In a small bowl, whisk together olive oil, garlic powder and salt.  Put bread cubes in a large bowl.

2. Drizzle a tablespoon of oil around the outside of the bowl, toss well with a wooden spoon.  Continue adding oil, a tablespoon at a time, and tossing in between.  When you’ve added all the oil, continue stirring and tossing bread cubes for a few minutes longer.  Eventually the bread will be uniformly coated with the oil (for the most part). Taste a few of the bread cubes and add extra salt and/or other seasonings if you wish.

3. Spread the bread cubes out in a single layer on a parchment-lined half sheet pan.  Bake in a preheated 400 degree oven, checking and stirring the croutons every five minutes, until golden brown and crisp (probably 10-15 minutes total).  Allow croutons to cool on the pan and then transfer to an airtight container or Ziploc bag.

Recipe notes: You don’t have to make a full 8 cups of croutons.  These are the amounts of oil and seasonings I used for 8 cups, but feel free to divide the recipe in half or even a quarter if you only have a small amount of bread to use up.  Also, you can use whatever bread you like and whatever seasonings you like.  Have fun and experiment!

In the summer I love to eat homemade croutons on green salads, but in the fall and winter, I find myself eating them more often on soups!  I really enjoyed them on some Split Pea Soup the other day!

  1. PaniniKathy

    I appreciate the guidance on crouton-making! We can never finish a loaf of bread and I’m not a huge fan of freezing it – but I’d love some of these fresh croutons in a hot bowl of soup!

    11:16 pm  Nov 21st, 2008
  2. Susan C

    It pains me to throw away stale bread and pains me even more to pay high prices for “gourmet” croutons. Thanks for this easy solution to both pains.

    Could you suggest an alternative to garlic powder?

    10:01 am  Nov 22nd, 2008
  3. Emily

    Croutons are my absolute favorite part of a salad, so it would be great to make them myself! Thanks for the recipe!

    2:29 pm  Nov 23rd, 2008
  4. Juliet

    Yum, I love making my own croutons. I hate letting those last bits of stale bread go to waste, plus I can make them to the desired crunchiness (crunchy on the outside but still a little soft in the middle).

    2:11 pm  Nov 24th, 2008
  5. Lisa C.

    Mmmm, yumyum, homemade croutons. I’ve been making my own for about a year now, ever since I looked at the back of a crouton box and got a good look at the list of non-bread ingredients.

    Four ingredients is much better than 25.

    5:01 pm  Nov 24th, 2008
  6. ivy

    Ah yes, Croutons…. one of the (two) best ways to use up leftover breads. The other, of course is bread puddings, and who hasn’t grated an end for breadcrumbs? 🙂



    11:09 am  Dec 15th, 2008
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  8. kay

    try sprinkling Parmesan cheese on the croutons before baking.

    5:25 pm  Oct 19th, 2013
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