It there’s one thing that’s better than a salad with croutons, it’s a salad with homemade croutons. These garlic sourdough croutons are perfect to prepare ahead of time and keep on-hand for all of your lunchtime salad cravings!
So you might’ve seen my Healthy Chicken Caesar Salad recipe that I recently posted, where I share with you my favorite salad recipe I’ve been making. BUT, one of the stars of that salad turned out so good, it deserved its own post. Introducing… Garlic Sourdough Croutons!
If you’re someone who likes to buy store-bought croutons then you need to try this recipe, because it’s going to change the game for you. Not only is this recipe so much better than store-bought croutons, but it’s so easy, anyone can do it!
I’ve confessed before how I don’t like salads unless they’re full of goodies… and it’s true! Just look at my Ultimate Kale Salad with Creamy Tahini Lemon Dressing, or my Copycat Hillstone Macho Salad, for example. They’re just bursting with different, delicious goodies!
Despite the fact that my name is Kalejunkie, you won’t ever see me eating a plain kale salad. Life is wayyyy too short for that! I like my salads full of flavor, filling, and never boring. And what better way to make a salad less boring than by adding croutons.
I get asked a lot about if I am gluten-free, since a lot of my recipes are suitable for a gluten-free diet. And the answer is no, I’m not! I do eat gluten-free *most* of the time, and that’s why you’ll find a lot of my recipes to be gluten-free! But in this recipe we’re using traditional sourdough bread.
Traditional, glutinous sourdough is actually rich in probiotics, which can support our overall gut health, making it a bit healthier than regular white bread. And because of the probiotics and the fermentation process it goes through, sourdough can be easier to digest for people who may be sensitive to gluten! But, of course, don’t take this as a tell-tale sign to try it out if you’re gluten-sensitive. Do what works for you!
The good news is, we’re in 2021 and there are more and more gluten-free options coming to the market. If you are gluten-free, I recommend trying out Bread Srsly gluten-free sourdough! They are based in the Bay Area but ship nationwide, are free of common allergens, and are a delicious alternative to traditional sourdough.
What you need to make these garlic sourdough croutons
The best part of this recipe is that not only are they delicious, but they’re so simple to make. With only 5 ingredients- and 3 of them being seasonings- it literally could not be more simple!
- Sourdough Bread: As I mentioned above, you’ll want a traditional sourdough bread for this recipe. Bonus points if it’s a few days old and a little hard! This is a perfect recipe for your going-stale bread.
- Olive Oil: This will make our croutons crunchy and give them a rich, earthy flavor; don’t skip this.
- Garlic Powder: These are garlic sourdough croutons, after all!
- Onion Powder: Is there a savory recipe that onion powder isn’t good in?!
- Dried Parsley: Dried parsley works easier than fresh parsley here!
Tips for making sure your sourdough garlic croutons turn out perfect
I feel like croutons get a bad rap sometimes – but I know why. It’s because unless you enjoy a salad with fresh croutons, they are too hard or stale or bland – no thank you. I promise if you take the extra few minutes and make a big batch of your own, you will never go back to store-bought croutons ever again. It makes a big difference.
- Make sure to cut your bread into even-size cubes. This is important, so that the croutons cook evenly. You don’t want some of them to turn out burned and some of them to be soft. They all need to be the same.
- Before you bake them, toss them lightly in olive oil. This will make them crunchy and ensure that they don’t get too dried out.
- Spread them out in a single layer on a baking sheet before baking. These babies need some space, so don’t pile them up on top of one another. Halfway through baking, take a pair of tongs and give everything a little flip on the baking sheet. This will help them cook evenly on all sides.
- Let them cool completely. After they are done baking, allow them to cool completely. This will allow them to harden up some more.
Storing your extra croutons
Store croutons a resealable plastic bag with as much air removed as possible. You can also keep them in an airtight container, either at room temperature or in the refrigerator. They will stay fresh for 1 week at room temperature or 2 weeks in the refrigerator, so you’ll always have fresh croutons on-hand!
How to serve these croutons
Here are a few recipes that you can use these garlic sourdough croutons in!
- Healthy Chicken Caesar Salad with Tahini Caesar Dressing
- Ultimate Kale Salad with Tahini Lemon Dressing
- Vegan Kale Caesar Salad
- Creamy Butternut Squash Cauliflower Soup
- Creamy No-Cream Tomato Soup
If you make this recipe, please be sure to leave a rating and a comment below – this really helps others decide whether to make this recipe as well. And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost! Enjoy!
Ingredients
- ½ loaf Sourdough Bread, about 4 1/2 cups
- ¼ cup Olive Oil
- 1 ½ teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Dried Parsley
Instructions
- Preheat oven to 325° F
- Cut the bread into small cubes.
- Place them in a bowl and toss with the olive oil, making sure to coat everything well.
- Then add the seasonings and toss again.
- Line a baking sheet with parchment paper, and add the croutons, making sure they are in a single layer.
- Bake for 16 minutes, then give everything a stir, and bake for another 16 minutes.
- Remove from the oven and let cool completely.
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
These are tasty but the baking time was way, way too long. I made them as described and after 30 minutes of bake time (where admittedly I didn’t pay as much attention as I should) they were burned to a crisp. Second batch I did 15 minutes, stirring once halfway through, and they were very good. I know every oven is different but would consider revising the bake time downwards by a fair amount.
Hi Karen, as you mentioned it depends on your oven ☻ For my oven, 30 minutes is perfect.