Description
Crunchy and flavorful homemade sourdough croutons, perfect for adding texture and savory notes to salads and soups. Made with slightly stale sourdough bread, seasoned with garlic powder, dried herbs, and olive oil, then baked to golden perfection.
Ingredients
Scale
Croutons Ingredients
- 4 cups sourdough bread, cubed (Use slightly stale bread for best results.)
- 1/4 cup olive oil (Extra virgin olive oil is recommended.)
- 1 teaspoon garlic powder (Adds savory depth to the croutons.)
- 1 teaspoon dried herbs (Choose from thyme, oregano, or rosemary.)
- 1/2 teaspoon salt (Enhances the overall flavor.)
- 1/4 teaspoon black pepper (Freshly ground for best flavor.)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the croutons evenly.
- Cube Bread: Cut the stale sourdough bread into bite-sized cubes, approximately 1-inch pieces, to ensure even crisping and perfect texture.
- Toss with Olive Oil: In a large mixing bowl, combine the cubed sourdough bread with the olive oil. Toss thoroughly until every piece is evenly coated.
- Season the Bread: Add the garlic powder, dried herbs, salt, and black pepper to the bowl. Mix well so all bread cubes are evenly seasoned with the spices and herbs.
- Arrange on Baking Sheet: Spread the seasoned bread cubes evenly over a baking sheet lined with parchment paper, making sure the cubes are in a single layer for uniform baking.
- Bake Croutons: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes. Stir the croutons halfway through baking to promote even browning and crispiness.
- Cool and Store: Remove the croutons from the oven once they are golden brown and crispy. Allow them to cool completely on the baking sheet before storing in an airtight container.
Notes
- Using slightly stale bread is key to achieving crispier and longer-lasting croutons.
- You can experiment with different dried herbs to customize the flavor according to your preference.
- Make sure the bread cubes are not overcrowded on the baking sheet to avoid steaming instead of baking.
- Store cooled croutons in an airtight container at room temperature for up to one week.
- For a spicier twist, consider adding a pinch of cayenne pepper or smoked paprika.
