These homemade sourdough croutons are the perfect way to use up leftover lievito madre bread. Tossed with garlic, herbs, and Parmigiano, then baked until golden and crunchy, they add just the right flavor and texture to soups and salads.
A homemade crouton recipe is one of the easiest ways to use up leftover lievito madre bread, especially when it’s a day or two old. Simply cut into cubes, toss with garlic, herbs, olive oil, and Parmigiano, then bake until golden and crisp.
Whether you’re using a rustic Italian bread with lievito madre, discard bread or slices of sourdough lievito madre discard bread, these croutons are crisp, savory, and so much better than anything store-bought.
Why I Love These Homemade Sourdough Croutons
- Making crunchy croutons is a simple way to use up leftover lievito madre bread with no waste.
- Easy croutons from sourdough discard are quick to make, ready in 30 minutes and easy to customize with your favorite seasonings.
Ingredient Notes
- Lievito madre bread: This recipe works with either classic lievito madre bread or discard sourdough bread. Day-old bread holds its shape best when baked.
- Olive oil: Use a good-quality extra virgin olive oil for the best flavor.
- Parmigiano Reggiano: Freshly grated adds a savory depth and helps the croutons crisp up in the oven.
- Garlic, parsley, and oregano: Classic Italian seasoning. Feel free to adjust to taste.
What is authentic parmigiano?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
How to Make Lievito Madre Discard Croutons
In a small bowl, mix together the garlic, herbs, grated Parmesan cheese, salt, and pepper. This seasoning blend gives the croutons their delicious Italian flavor.
Place the stale bread cubes in a large bowl and drizzle with half of the olive oil. Add the seasoning mix and toss everything together until the cubes are well coated. Then pour in the rest of the oil and give it another gentle toss.
Spread the cubes out on a parchment lined baking sheet and bake. Be sure to flip them halfway through so they bake evenly on all sides.
Let the lievito madre discard croutons cool completely on the baking sheet before storing. They’ll crisp up even more as they cool. I love to sneak a few as they cool!
Sourdough Crouton Tips
- Use day-old bread for the best texture. Fresh bread can turn soft or soggy.
- Toss evenly with oil and seasoning so every lievito madre discard crouton gets flavorful and crisp.
- Don’t overcrowd the pan. Leave space between the cubes so they bake, not steam.
- New to sourdough? Learn how to make your own lievito madre starter, it’s perfect for homemade bread and croutons.
Recipe Variations
- Use regular sourdough: If you don’t have lievito madre bread on hand, my easy sourdough bread works just as well or you can use your favorite bread.
- Change the cheese: Swap Parmigiano with Pecorino Romano or even a bit of aged Asiago for a sharper flavor.
- Try different herbs: Rosemary, thyme, or Italian seasoning can be used instead of oregano and parsley.
- Add a little heat: A pinch of red pepper flakes or cracked black pepper adds a subtle kick.
Storage
Once completely cooled, store the croutons in an airtight container at room temperature for up to 1 week. Make sure they’re fully dry and cool before storing to keep them crisp.
Leftover tip: Extra croutons can be pulsed into homemade breadcrumbs and stored in the pantry or freezer.
Freezing: You can freeze them after baking and rewarm in the oven, but it’s not my favorite method as the croutons may lose some of their crunch when thawed. For best texture, enjoy them fresh or repurpose them as breadcrumbs.
FAQs
No, you don’t have to. While I love using lievito madre bread, any crusty homemade bread will work well for this recipe, from regular sourdough to an Italian bread.
They may be too fresh or too moist. Day-old bread works best, and make sure the cubes are spread out in a single layer on the pan. If they’re overcrowded, they’ll steam instead of bake.
I prefer baking for even, hands-off cooking, but pan-frying is another option. Just heat some olive oil in a saucepan and fry torn bread cubes until golden, about 10 minutes. The result is extra crispy and flavorful, especially if you love that rustic, hand-torn texture. Just be sure to keep the heat low so they don’t burn.
Add to a Caesar salad, sprinkle over minestrone, or use in a panzanella salad. They also make a great crunchy snack!
More Lievito Madre Recipes
I love using my lievito madre to make different recipes and these Lievito madre discard croutons are certainly delicious. Buon appetito!
- 4 cups lievito madre bread cubed
- 3 tablespoons olive oil (divided)
- 1-2 cloves garlic minced
- ½ teaspoon parsley
- ½ teaspoon oregano
- 2-3 tablespoons freshly grated parmigiano
- 1-2 pinches salt
- 1-2 dashes black pepper
For the sourdough bread you can use the lievito madre bread or even the lievito madre discard bread, which is what I used.
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Pre-heat oven to 350F/180C. Line a baking sheet with parchment paper.
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In a medium bowl combine the garlic, parsley, oregano, parmigiano, salt and pepper.
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Place the cubes in a large bowl and drizzle with half the olive oil, sprinkle with the spice mixture and toss to combine. Add the remaining olive oil and combine.
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Transfer the bread cubes to the prepared baking sheet and bake for approximately 15-20 minutes, halfway through baking flip them over and continue baking until golden brown. Let them cool on the baking sheet then move to an airtight container for storage. Enjoy!
Storage
Once completely cooled, store the croutons in an airtight container at room temperature for up to 1 week. Make sure they’re fully dry and cool before storing to keep them crisp.
Leftover tip: Extra croutons can be pulsed into homemade breadcrumbs and stored in the pantry or freezer.
Freezing: You can freeze them after baking and rewarm in the oven, but it’s not my favorite method as the croutons may lose some of their crunch when thawed. For best texture, enjoy them fresh or repurpose them as breadcrumbs.
Calories: 227kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 347mg | Potassium: 49mg | Fiber: 2g | Sugar: 0.04g | Vitamin A: 26IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 1mg | Phosphorus: 54mg
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