Homemade Sourdough Croutons (3 Ingredients!)

Here’s what you need to make these sourdough croutons:

• sourdough bread (I love finding one from a local bakery, as I find they have the best ingredients and quality)
• olive oil
• salt

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

While I love to keep this recipe simple so that it pairs with everything, you can also add some extra seasonings to your croutons if preferred. Ones that would work well include:

• garlic powder
• Italian seasoning
• za’atar
• parmesan

Homemade croutons will keep up to 1 week in an airtight container, although they are best the first couple days!

You do not need to store croutons in the fridge – they keep best in a cool, dry place at room temperature.

My two favourite things to serve these sourdough croutons with are soups and salads! If you need some inspiration, check out these recipes below that would pair perfectly:

Healthy Vegan Soups:

• roasted butternut squash and red pepper soup
• tomato soup with cashew cream
• creamy zucchini potato soup
• roasted butternut squash and pear soup

Salads:

• vegan kale and brussels sprout caesar salad
• simple tomato bread salad
• massaged kale apple walnut salad
• grilled kale, avocado, lemon & parmesan salad
• crunchy romaine salad with za’atar dressing
• …or a classic caesar salad (romaine + this vegan cashew caesar dressing) – bonus points if you grill the romaine lettuce (my fave!)

Sourdough bread is made through the process of fermentation. The leavening process of sourdough is done through a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast.

Because it’s fermented with lactic acid bacteria, sourdough will have lower levels of phytates. This means that your body may be better to absorb the nutrients present in the bread!

What nutrients are in sourdough? While the nutrition profile will vary depending on the type of flour used, sourdough can be a good source of nutrients like:

• carbohydrates
• protein
• fibre
• selenium
• folate
• thiamin
• niacin
• manganese
• iron

Research has also shown that the sourdough fermentation process may degrade gluten better than baker’s yeast. Some gluten-sensitive individuals may find that they can tolerate sourdough more so than other breads.

For the same reason, 2 slices of sourdough are also considered low FODMAP!

Please note, of course, that gluten tolerance is very individual and sourdough will likely not be suitable if you have celiac disease.