What to Do With Stale Sourdough

Sourdough bread rarely goes to waste in my kitchen, even when it gets a little dry. In fact, slightly stale sourdough is often the best starting point for some really good things. If you bake often or pick up an extra loaf from a bakery, learning how to use older bread can stretch every loaf much further.

Here are some of the best ways to use stale sourdough so nothing ends up in the trash.

Make Homemade Sourdough Croutons

Sourdough croutons are probably the easiest and most popular way to use stale sourdough. The dry texture actually helps the bread crisp up beautifully in the oven.

Start by cutting the bread into bite-sized cubes. Toss them with olive oil, salt, pepper, and whatever herbs you like. Garlic powder, Italian seasoning, or dried thyme all work well.

Spread the cubes on a baking sheet and bake at 375°F for about 15 to 20 minutes, stirring once halfway through, until they are golden and crunchy.

Once cooled, store them in an airtight jar and use them on salads or soups all week.

Around the holidays, a jar of homemade sourdough croutons paired with a small bottle of olive oil or a handwritten soup recipe makes a simple but thoughtful kitchen gift.

Turn It Into Sourdough Breadcrumbs

Breadcrumbs are another great way to use up dry sourdough, and they are incredibly versatile in the kitchen. Homemade breadcrumbs add a lot more flavor than the store bought kind.

Cut the bread into chunks and pulse it in a food processor until it reaches the texture you want. For finer crumbs, just process a little longer.

You can toast the crumbs in the oven for about 10 minutes if you want them extra dry. Store them in a jar in the pantry for a few weeks, or freeze them for longer storage.

These are perfect for breading chicken, topping casseroles, or adding texture to pasta dishes.

Make Sourdough French Toast

Stale sourdough actually makes fantastic French toast because it soaks up the custard mixture without falling apart.

Whisk together eggs, milk, vanilla, cinnamon, and a pinch of salt. Dip thick slices of sourdough into the mixture and cook them in a buttered skillet until golden on both sides.

The tang of sourdough paired with maple syrup is hard to beat.

Bake a Rustic Sourdough Bread Pudding

Bread pudding is one of those old-fashioned recipes that was created specifically to use up stale bread.

Tear the sourdough into chunks and place it in a baking dish. Pour over a mixture of eggs, milk, sugar, vanilla, and warm spices like cinnamon or nutmeg. Let the bread soak for about 15 minutes so it absorbs the custard.

Bake at 350°F until the center is set and the top is lightly golden. You can keep it simple or add raisins, chocolate chips, or chopped apples.

Make Savory Sourdough Stuffing

Dry sourdough works beautifully in savory stuffing because it holds its shape and absorbs flavor without turning mushy.

Cube the bread and toss it with sautéed onions, celery, garlic, herbs, and broth. Bake until the top is golden and the inside stays soft.

This works great as a side dish with roasted chicken or pork, not just at Thanksgiving.

Create Sourdough Panzanella

Panzanella is an Italian bread salad that was originally designed to use up stale bread. It is fresh, simple, and perfect in warm weather.

Toss chunks of sourdough with tomatoes, cucumbers, olive oil, red wine vinegar, salt, and fresh herbs. The bread soaks up the dressing and tomato juices while still keeping a little texture.

Let it sit for about 15 minutes before serving so the flavors can come together.

Make Garlic Bread

If the bread is just starting to get firm but is not rock hard yet, garlic bread is a great option.

Slice the sourdough, spread it with butter mixed with garlic and parsley, then toast it in the oven until the edges are crisp.

It pairs perfectly with pasta, soups, or a big salad.

Make Sourdough Crostini

Thin slices of sourdough brushed with olive oil and toasted in the oven make excellent crostini.

Once crisp, they can be topped with things like goat cheese and honey, tomato and basil, or even smashed avocado.

They are simple but feel a little special when you are putting together appetizers.

Don’t Throw Out Stale Bread

One of the nice things about baking sourdough regularly is that almost nothing goes to waste. Even when a loaf gets too firm for sandwiches, it can still turn into something delicious.

Croutons, breadcrumbs, bread pudding, and crostini are all easy ways to give that loaf a second life, and once you start doing it, you will probably find yourself saving stale bread on purpose.