If you’ve never made your own croutons, they’re the perfect way to use up slightly stale bread, plus they’re so much better than anything you can make at the store. After you make these Sourdough Garlic-Herb Croutons, you’ll never go back!
Keep reading after the recipe…
Sourdough Garlic-Herb Croutons
These homemade sourdough garlic-herb croutons are the perfect way to use up slightly stale bread--plus they're so good, you'll never go back to buying them from the store!
Ingredients
- 4 cups sourdough bread cubes
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon real butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon granulated onion/onion powder
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- Optional: 1-2 tablespoons crumbled Parmesan cheese
- Also an option: scrap all of the seasonings above and just throw on this garlic bread seasoning!
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine salt, onion, garlic, oregano, and parsley and set aside. Melt butter in the microwave until completely melted and then combine it with the olive oil. Place bread cubes in a large bowl and pour the butter/oil mixture over the bread cubes making sure to distribute evenly over the cubes in a small drizzle. Don't dump it all in one place. If you do that, a few lucky little bread bits will soak up all the buttery goodness and the rest will get hurt feelings from being left out. Immediately use your hands to toss making sure to coat each bread cube with the butter mixture. Sprinkle the herb mixture over the bread cubes, again, making sure to distribute it evenly and use your hands to coat well.
- Spread cubes in a single layer on a baking sheet.
- Place in oven and cook for 10-20 minutes, stirring and flipping every 5 minutes so they cook evenly. The time is going to vary depending on the type of bread used and the size of the cubes. The croutons should be golden brown. Generally, they will take 15-20 minutes.
- When finished, remove from oven and immediately toss with Parmesan cheese if desired. Let cool completely.. Store in an airtight container.
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So, croutons. I’m a crouton girl. Sometimes I eat a salad just so I can put croutons on it. The same goes for homemade ranch dressing. So sometimes I forego the vegetable part all together and just dip croutons in ranch. Cutting out the middle man, ya know? I also love fresh croutons on hot soup. The way that crunchy bread soaks up the hot liquid so it’s soft and buttery on the bottom and crisp and crunchy on top? So beautiful it almost makes me tear up just thinking about it.
Making your own croutons at home is so easy and they are so much better than anything from a box. It’s a great way to use up bread that’s still good, but just a tad bit too dry to eat on its own. So enjoy this how-to and put it to the test. You may never go back to store-bought again!
Notes on bread
Although the recipe below is for sourdough croutons, you can certainly use any type of bread you like. Experiment with different flavors and textures and you’ll have fun finding your favorite. I think a hearty, rustic loaf works best, as opposed to say scraps of Wonder Bread. A day old baguette would be perfect. Fresh, or slightly dry bread works fine, but skip the super dry, stale stuff unless you’re in the mood to break a tooth. The fresher the bread, the more light and airy the crouton.
Notes on herbs
Play around with flavors depending on how you’re using them. Doing a southwest salad? Try using chili powder and cumin. A little smoked paprika tastes awesome when they top Smokey Bean Soup with Ham and Bacon or Split Pea Soup with Ham.
Notes on cooking method
You can cook croutons in the oven as well as on the stove top using a skillet. If you just need a few croutons, just bust out a fry pan and cook a single slice of bread on medium heat until golden brown. If you’re cooking a whole batch, like in my recipe below, go for the oven. I personally like the texture and finished product of baked croutons, so I do most of mine in the oven.
To make these, you’re going to need 4 cups of sourdough bread cubes, olive oil, butter, and herbs and spices OR this garlic bread seasoning.
In a small bowl combine salt, onion, garlic, oregano, and parsley and set aside. Melt butter in the microwave until completely melted and then combine it with the olive oil. Mix the butter/olive oil mixture with the garlic-herb mixture.
Place bread cubes in a large bowl and pour the butter/oil/herb mixture over the bread cubes making sure to distribute evenly over the cubes in a small drizzle.
Don’t dump it all in one place. If you do that, a few lucky little bread bits will soak up all the buttery goodness and the rest will get hurt feelings from being left out. Immediately use your hands to toss making sure to coat each bread cube with the butter mixture.
Spread cubes in a single layer on a baking sheet.
See how they all have a little bit of everything??
Place in oven and cook for 10-20 minutes, stirring and flipping every 5 minutes so they cook evenly. The time is going to vary depending on the type of bread used and the size of the cubes. The croutons should be golden brown. Generally, they will take 15-20 minutes.
When finished, remove from oven and immediately toss with Parmesan cheese if desired. Let cool completely. Store in an airtight container.
Questions & Reviews
I love croutons too, in fact, when I am eating a salad and I run out of croutons, that's it, I am done with my salad. Claim Jumper restaurant makes some delicious corn bread croutons, I'd love to try to make some of those as well.
I also like to lightly drizzle Balsamic vinegar over them before baking to add a little punch.
Ranch Dressing–I grew up with and still love the Hidden Valley mix, but the Buttermilk version.
I made these the other day using the whole-wheat bread I make, and left out the parsley, ’cause I didn’t have any.
They were great!
Wow, I have to say that this is something I’ve never done… but they look so good!!
I AM a crouton person, especially homemade. I sneak them plain before dinner and love them on soup.
Ranch Dressing
MAKES ABOUT 1 1⁄2 CUPS
This condiment isn’t just for salads—it’s also a dip, a marinade, and a flavoring for snack foods (think Doritos).
1 cup mayonnaise
1 tsp. onion salt
1⁄4 tsp. dried chives
1⁄4 tsp. dried parsley
1⁄4 tsp. garlic powder
1⁄4 tsp. salt
1⁄4 tsp. freshly ground white pepper
Pinch ground dried oregano
1 cup buttermilk
1. Put mayonnaise, onion salt, chives, parsley, garlic powder, salt, pepper, and oregano into a medium mixing bowl and stir to combine. Beat mayonnaise mixture with an electric mixer on low speed for about 5 seconds, then increase speed to medium and beat until smooth, about 20 seconds. Scrape dressing down sides of bowl with a rubber spatula. Increase speed to high and gradually add buttermilk, beating constantly until all the buttermilk is incorporated and the dressing is very smooth, about 2 minutes more.
2. Cover and refrigerate dressing for at least 12 hours. Stir dressing well before serving. Dressing will keep, refrigerated in a cover container, for up to 2 weeks.
This recipe was first published in Saveur in Issue #76
Wow..that recipe for the ranch dressing looks amazing!
Those look delicious! I love croutons, but hate salad…perhaps I can cut out the middle man too.
I love croutons in my tomato soup! Thanks for this great recipe…I think I’ll try it tonight!
I love a good crouton and will sometimes eat salad just to eat croutons!! We have a local grocery store that makes amazing croutons in their deli. I go there just to buy croutons! Will definitely be giving these a try! Thanks!
About the ranch dressing…I’d love a recipe too! Or at least a recommendation on a store-bought one that tastes like the restaurant ones! My husband claims that they all just use bottled Hidden Valley, but I say No Way! (I guess I’m a ranch snob 🙂
Anyway, I only ever put croutons on salad or eat them plain. And I guess since I do eat them plain, I never have them around to try on other things, like soup.