Since I am a newer sourdough fanatic I have quite a bit of extra sourdough. Honestly, I try not to eat the whole loaf in a couple days so I usually have a quarter of loaf hanging around and found the perfect use of stale sourdough.. Sourdough CROUTONS!
Sourdough croutons provide the perfect crunch to a fresh salad. This homemade version of sourdough croutons does not contain any extra ingredients.
INGREDIENTS
- 6-8 cups cubed sourdough bread (at least one day old, or sliced and dried; ¾-1 inch cubes)
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- ½ – 1 teaspoon kosher salt
- 1 teaspoon dried parsley flakes
- ¼ teaspoon black pepper
INSTRUCTIONS
How to Make Sourdough Croutons:
- Preheat your oven to 400ºF and line a baking sheet with parchment paper. Set aside.
- If you haven’t already, cut your sourdough bread into ½-1″ cubes.
- Add the olive oil, garlic, salt, dried parsley, and black pepper to a very large bowl. Whisk to combine.
- Add the cubed dried bread cubes and toss them until they are lightly coated with oil.
- Spread the sourdough bread cubes out onto the prepared baking sheet in a single layer.
- Bake until browned, 12-18 minutes (mine were done at 15), tossing halfway through baking to ensure even browning.
- Allow your sourdough croutons to cool completely before transferring to an airtight storage container or ziploc bag.
Seriously the best!
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