Garlic & Herb Sourdough Croutons
Jan 28 | Written By: Sabrina Huizar
Garlic & Herb Sourdough Croutons (Inspired by Allie’s Bagel Croutons)
This recipe exists because leftover sourdough deserves a second act. After a conversation with Allie today about her bagel croutons, the lightbulb went off. I had a loaf from the day before sitting on the counter, just begging to be used up. Enter: crunchy, garlicky, wildly snackable sourdough croutons.
They are flexible, forgiving, and impossible to mess up. Think of this as a method, not a mandate.
Ingredients (adjust everything to taste and loaf size):
Leftover sourdough bread
Olive oil
Garlic cloves, minced
Dried parsley
Dried rosemary
Salt
Pepper
Instructions:
Cut your sourdough into slices, then into roughly one-inch cubes. Uniform-ish is great, but perfection is unnecessary.
Toss the bread cubes with olive oil until lightly coated. Add more if your bread is especially thirsty.
Add minced garlic, parsley, rosemary, salt, and pepper. Toss again until everything looks evenly seasoned.
Spread the cubes in a single layer on a baking sheet. Crowding leads to steaming, not crunching.
Bake at 375°F, stirring once or twice, until golden and crisp. This usually takes 15 to 25 minutes depending on moisture and cube size. They will crisp more when they cool.
Cool slightly and try not to eat them straight off the pan. I did and I am not sorry.
Notes from the Culturing Corner:
• Older sourdough works best. Day-old or two-day-old bread equals better crunch.
• Rosemary goes a long way. Start small.
• These freeze beautifully and re-crisp in the oven in minutes.
• Excellent on salads, soups, or straight from the jar like a feral kitchen goblin.
Leftover sourdough, upgraded. Thanks, Allie, for the nudge.
Stay tuned—and stay cultured.
—Sabrina
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