Sourdough Croutons

Nov 14

One of our favorite ways to use up sourdough that’s past its prime is to turn it into crispy, golden croutons. Not only does it triple the life of your loaf, but it also guarantees you never waste a single bite.

Honestly… who doesn’t love a crunchy kale Caesar or a big Italian salad next to a cozy pasta night? Now you can impress your friends, your family, and yourself with the easiest, most delicious salad topper ever.

There are endless variations you can play with, but here’s our go-to Diablo Dough method:

How to Make Leftover Sourdough Croutons

1. Preheat Set your oven to 300°F.

2. Cube Your Bread Cut your sourdough into cubes in whatever size you love.
Our favorite size: ½-inch chunks — perfect for crunchy bites without being jaw-breakers.

3. Season Toss your bread cubes with:

• Olive oil (enough to lightly coat)

• Italian seasoning

• Garlic powder

• Salt

Be generous. This is where the magic happens.

4. Bake Spread onto a baking sheet and bake until golden and crisp, stirring occasionally.
Every oven is different — keep an eye on them so they don’t burn.

5. Enjoy! Use them on salads, soups, casseroles, or honestly… just snack on them warm off the tray (we won’t judge).

Storage: Keep cooled croutons in an airtight container at room temperature for up to 1 week.