These simple, quick and easy sourdough croutons will elevate any salad to new heights!
I love baking fresh bread (especially with the added benefit of homemade croutons!), but the challenge is eating it all before it goes stale. I’m happy that homemade sourdough doesn’t have any additives in it. But it means you have a few days at most to rattle through the whole loaf.
I inevitably end up with a batch of these homemade sourdough croutons (or homemade breadcrumbs) every second loaf or so. Let me know in the comments if you’d like me to share the recipe for the homemade sourdough breadcrumbs.
What’s even better is they can be stored in an airtight container for up to 4 weeks. So you’ll always have homemade sourdough croutons handy for your salad, as a crunchy element soup topper or even as a snack!
Recipe Notes & FAQs
I like to tear up the stale bread to make rustic style croutons but if you prefer more uniform looking chunks, then simply cut them instead.
You can either use an olive oil spray and toss. Or you can drizzle the croutons with olive oil from a bottle and toss through with your hands.
You can add some additional seasonings if you like – garlic powder, oregano etc. I like to keep mine fairly plain (i.e. sea salt only) so I can use them in an array of dishes.
Can you bake them in the oven instead? Absolutely! Bake in the oven at 200C for approx. 12-15 minutes (tossing halfway through).
How To Make Homemade Sourdough Croutons
Materials
- leftover and stale sourdough bread
- olive oil
- salt
Instructions
- Tear up or cut up bread into 0.5-1inch sized pieces and place in a bowl
- Drizzle or spray olive oil all over the bread and then sprinkle with salt
- Toss with hands or in a bowl to make sure the bread is fully coated
- Airfry at 200 for approx 7-9 mins, opening and shaking the contents halfway through
- Add to salads, use as a soup topper eat or even eat as a snack
