Learn how to make croutons and you will always have a delicious crunchy topping for salads or soups on hand. These homemade herby croutons keep for 1-2 months in your pantry.
I love having staples such as these on hand, because it means I always have something special and homemade stashed away in the pantry. So when guests come over, or if I have little inspiration on what to make for dinner – I know that I have something nice to add or to take inspiration from. And at the very least, just having these hanging around on the shelf makes me happy because I love things in jars!
Firstly you need to buy yourself a loaf of really nice sourdough bread. Sourdough is different from normal bread because it is fermented, meaning it has good bacteria which helps us break down our food better. It also gives it a really pleasant tangy taste. Buy one uncut with crusty edges if possible so that you get the ultimate crunch from the finished croutons.
Simple Kale Salad with Homemade Sourdough Croutons
How to Make Croutons:
Using a sharp knife (like this amazing Wusthoff), slice the bread to the thickness you want the croutons to be.
Berry Sourdough Cafe Vienna Loaf
Chop the herbs and toss through the croutons with the oil and a sprinkle of salt.
Bake for 30 – 40 minutes until golden brown- checking every 10 and every 5 towards the end to make sure they don’t burn. Shake the pan occasionally.
Allow to completely cool in the tray then transfer to a large glass jar with a sealed lid (or any water/air tight container).
Keeps for 1 -2 months at least! (As long as all the moisture has been baked out and stored in an air-proof container.)
- 1 whole sourdough loaf
- Handful thyme, oregano, + rosemary
- Olive oil
- Sea salt flakes
- Slice the sourdough to the thickness you want the croutons to be.
- Chop the herbs and toss through the croutons with the oil and a sprinkle of salt.
- Bake for 30 - 40 minutes until golden brown- checking every 10 and every 5 towards the end to make sure they don’t burn. Shake the pan occasionally.
- Allow to completely cool in the tray then transfer to a large glass jar or plastic container with a tight fitting lid.
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