Homemade Rye Croutons
Nothing beats the crisp, shattering texture of croutons in a cool green salad or a warm bowl of soup. But have you ever considered making your own croutons at home? They are are so simple to prepare and are a great way to use up the last of a loaf of bread that is beginning to go stale. They are also much more delicious than their store bought counterparts!
Keep reading for step-by-step instructions for turning a loaf of rye bread into a batch of crispy, crunchy croutons!
Why This Recipe Works
- This recipe relies on a simple, foolproof method for making homemade croutons: store bought or homemade rye bread is cubed, tossed with olive oil, salt and pepper and baked in the oven until crisp.
- There are delicious ways to vary these croutons! See the recipe card below for details!
Ingredients
- I like using a pumpernickel bread from the grocery store bakery for this recipe. The texture is light and airy (perfect for croutons) and the color and flavor are deep and robust.
- The only other essential ingredients are olive oil and salt and pepper!
- You can easily add fresh garlic and/or herbs to the recipe (see variations in the recipe card below).
How to Make This Recipe
- Heat the oven to 350 degrees.
- Cut the bread into cubes and transfer to a large bowl. Drizzle the olive oil over the bread cubes and season with salt and pepper. Toss well to ensure that all of the bread cubes are coated evenly with the oil mixture.
- Spread the cubes out in an even layer on a rimmed baking sheet. Bake for 25 minutes or until crispy.
- You can use warm croutons immediately if they are for a soup or stew. If you are going to use them in a salad, let them cool to room temperature first.
That's all there is to it!
Expert Tips
- Be sure to spread the cubes into a single layer on the baking sheet to ensure even baking.
FAQs
These croutons will keep in an air tight container at room temperature for up to 5 days.
Absolutely! Once the croutons have completely cooled, transfer them to a freezer safe container or sealable freezer bag. They will keep in the freezer for up to 3 months! Simply take out the amount you need and defrost at room temperature until they have thawed completely.
Yes! See the recipe card below for a couple of delicious variations on the original recipe.
Related Recipes
Looking for some delicious recipes to go with your Homemade Rye Croutons? Give these a try:
Recipe
Homemade Rye Croutons
Ingredients
- 4 cups rye bread cubes about ¾ inch in size
- 3 tablespoons olive oil
- ½ teaspoon coarse salt
- Freshly ground pepper
Instructions
- Heat the oven to 350 degrees. Toss the bread cubes, olive oil, salt and a few grinds of pepper together in a large bowl until evenly coated. Transfer to a rimmed baking sheet in an even layer.
- Bake until the bread cubes are crisp, about 25 minutes.
Notes
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Homemade Rye Croutons and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
Fantastic croutons. Thank you for sharing your recipe, so much better than store bought. I used marble rye bread, youe salt, pepper recipe + a few shakes of Italian Seasoning. Makes me want to eat more salad, delicious! Actually I could sit down & eat the batch of croutons, they're so good.
Hi Kelli,
So glad you enjoyed them! I always eat them right off the baking sheet. So good! Thanks for your feedback!
Kristi
Crispy and perfect every time. I love the garlic herb variation best!