These Sourdough Croutons are made with sourdough bread, olive oil, garlic powder, and other seasonings for an easy and flavorful crouton you can add to your favorite salad or soup. Ready in just 30 minutes, this homemade sourdough crouton recipe is a great way to use up stale sourdough bread.
Croutons are one of those ingredients that we don't often think about making at home because they're so easy and convenient to grab at the store.
But, you may be surprised at just how easy croutons are to make from scratch. They require no planning, use pantry staple ingredients, and can be made with stale sourdough bread.
Plus, they store easily at room temperature for up to two weeks and can also be frozen.
Not only are homemade croutons more flavorful than store-bought croutons, but they're also a great way to save money on your grocery bill and reduce food waste.
So, the next time you have some day-old sourdough bread on hand, don't toss it. Keep reading to learn how to turn it into a tasty snack or topping instead!
>> Pair these sourdough croutons with homemade Caesar dressing to make the best Caesar salad ever.
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What Are Sourdough Croutons?
Sourdough croutons are small, toasted cubes of bread made from sourdough bread.
Sourdough bread is a type of naturally leavened and fermented bread that is made from a sourdough starter. The wild yeast and bacteria in the starter give sourdough bread its uniquely tangy flavor.
Croutons made from sourdough bread are a popular addition to salads, soups, casseroles, and more.
Are Sourdough Croutons Healthy?
Homemade sourdough croutons are healthier than store-bought croutons because they're made without preservatives or added sugar. When you make croutons at home, you have complete control over the ingredients that go into them.
Plus, sourdough bread is also thought to be easier to digest than other types of bread because of the slow fermentation process it goes through before baking.
Why You'll Love This Recipe
- Uses Leftover Sourdough Bread- Don't toss that stale sourdough bread! Use it to make these delicious homemade sourdough garlic croutons.
- Ready in Just 30 Minutes- Simply toss the bread cubes with a little olive oil and some seasonings, then bake for 20-25 minutes. So easy!
- Only 7 Ingredients- Most of the ingredients in this easy sourdough croutons recipe are pantry staples.
- Versatile- There are a variety of uses for homemade croutons besides salad. Pair them with soup, pasta dishes, casseroles, and more.
- Customizable- While I recommend a seasoning blend that I enjoy, don't be afraid to get creative with your croutons. Experiment with different seasonings to see what you like!
- Scalable- You can easily scale this recipe up or down to use up whatever amount of leftover sourdough bread you have.
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Sourdough Bread (any kind)- Making baked sourdough croutons is a great way to use up random bits and pieces of leftover, stale sourdough bread. I've made this recipe using classic sourdough bread, whole wheat sourdough bread, and sourdough sandwich rolls.
- Extra Virgin Olive Oil- Just a little extra virgin olive oil helps the croutons get super crispy and golden brown in the oven.
- Seasonings- For this recipe, I used a combination of garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper. It's a great, all-purpose crouton seasoning that pairs well with most salads.
Substitutions and Variations
Here are a few ways you can try customizing this baked sourdough crouton recipe to fit your diet and taste preferences.
- Sourdough Bread- While homemade sourdough bread is the best bread for croutons, you can easily make croutons out of just about any type of bread you have on hand. Making croutons is an easy way to use up stale bread.
- Extra Virgin Olive Oil- Swap extra virgin olive oil for your favorite oil or melted butter.
- Seasonings- The possibilities are endless when it comes to seasoning croutons. Mix and match your favorite spices and herbs to try different flavor combinations.
- Gluten-Free- Swap the sourdough bread for your favorite gluten-free bread to make gluten-free croutons.
- Parmesan- Sprinkle some grated parmesan cheese over the croutons before baking for a cheesy flavor.
- Spicy- Add a little cayenne pepper to the seasoning mixture to give these homemade croutons a spicy kick.
- Smoky- Smoked paprika gives these sourdough croutons a wonderful smoky flavor that pairs well with blackened meats.
- Lemon- Toss the croutons with some lemon zest for a fresh, citrusy flavor.
- Everything Bagel- Mix the croutons with everything bagel seasoning for a fun twist on classic croutons.
- Sweet- Toss the sourdough croutons with cinnamon and sugar before baking. These are great for topping yogurt or ice cream.
Can I Make Sourdough Croutons Without Oil?
While oil helps achieve crispy, golden brown croutons, you can also make croutons without oil. For an oil-free version of these sourdough croutons, simply toss the bread cubes with the seasonings and bake them in the oven until dry and crispy.
Here are some notes on any special equipment I used to make this recipe.
- Serrated Knife- A serrated bread knife makes quick work of sourdough bread and is the best knife to cut bread with.
- Rimmed Baking Sheet- A large, rimmed baking sheet is ideal for making homemade croutons. It allows you to spread the croutons out evenly without worrying about them falling off the edge.
- Parchment Paper- Lining the baking sheet with parchment paper makes cleaning up a breeze. Plus, parchment paper guarantees the croutons won't stick to the baking pan.
How to Make Sourdough Croutons
Here is how to make sourdough croutons in the oven.
Step 1: Cube the sourdough bread. Preheat oven to 325°F and line a rimmed baking sheet with parchment paper. Cut the loaf of sourdough bread into ¾-inch cubes using a serrated knife.
Step 2: Season the croutons. In a large bowl, toss the sourdough bread cubes with olive oil and seasonings. Arrange the seasoned bread pieces in a single layer on the prepared parchment-lined baking sheet.
Step 3: Bake the croutons. Bake the croutons for 20-25 minutes or until they are golden brown and crispy. Be sure to check them frequently to avoid burning.
Step 4: Cool and store. Remove the baking sheet from the oven and allow the croutons to cool completely. They will continue to crisp up as they cool. Store the croutons in an airtight container at room temperature for up to one week.
Tips for Success
- Use stale bread. The best bread for making croutons is stale bread, which is easier to cut and will absorb the seasonings and oil better. If your sourdough bread is very fresh and soft, leave it out on the counter for a few hours or overnight to dry it out before making the croutons.
- Cut the bread into equal-sized pieces. This will ensure that the croutons bake evenly and have a consistent texture.
- Don't overcrowd the baking sheet. Be sure to arrange the bread cubes in a single layer on the baking sheet so they cook evenly and become crispy.
- Watch the croutons carefully. Keep an eye on the croutons while they are baking to ensure that they don't burn. They can go from golden brown to burnt very quickly.
- Allow the croutons to cool completely. If you're planning to store the croutons, it's important they are completely cooled so they don't become soggy.
How to Scale This Sourdough Crouton Recipe
This recipe makes approximately 6 cups of sourdough bread croutons from a one-pound loaf of sourdough bread.
However, it's super flexible and easy to scale the recipe up or down to meet your needs. As a family of two, I often make just a half or quarter batch for my fiancé and me. I've also tested making a double batch for a crowd and it works well.
How to Use Sourdough Croutons
Homemade sourdough croutons are a great way to add texture and flavor to your favorite dishes. From salads and soups to casseroles and pasta dishes, croutons are a versatile ingredient to have in your pantry.
Of course, croutons and salad are a classic pairing. I make these garlic sourdough croutons for Caesar Salad all the time. Additionally, I love adding croutons to this Kale Crunch Salad or this Spinach Caprese Salad.
Another fantastic use for crunchy croutons is as a soup topping. Try adding a handful of sourdough croutons to Tomato Soup, Pumpkin Soup, Broccoli Asparagus Soup, or Potato Soup for some crunch and flavor.
Sourdough croutons can also be used as a casserole topping, in sourdough stuffing, as a pasta topping, or as a snack on their own.
How to Store
- Room Temperature- Once completely cooled, store croutons in an airtight container or plastic bag for 1-2 weeks at room temperature.
- Freezer- Place cooled croutons in a freezer-safe plastic bag or storage container and store them for up to 6 weeks in the freezer. Allow the croutons to thaw at room temperature before using.
Quick Tip: Did your croutons lose their crunch? Refresh stale croutons in a 400°F oven for 3-4 minutes before serving.
Making croutons from sourdough bread ahead of time is a great way to add texture and flavor to your favorite dishes without having to make them from scratch every time.
Once you have made your croutons and allowed them to cool completely, store them in an airtight container or a resealable plastic bag. You can store them at room temperature for up to 1 week or in the freezer for up to 6 weeks.
Frequently Asked Questions
Yes, you can use any type of bread to make croutons. However, sourdough bread is a popular choice because of its tangy flavor and sturdy texture.
To ensure that your croutons are crispy, make sure to bake them in a single layer on a baking sheet and don't overcrowd them. Additionally, using stale sourdough bread helps croutons dry out faster during baking.
Before storing homemade croutons, it is crucial to ensure that they are completely cooled. Any remaining heat will create steam, which can make croutons lose their crunch.
No, it is not recommended to use moldy bread to make croutons. Mold can produce harmful toxins that are not killed when the bread is cooked.
If you discover that your bread is moldy, it is best to throw it out. Always use fresh or slightly stale bread for making croutons to ensure that they are safe to eat and have a good flavor.
More Sourdough Recipes
- 16 ounces (about 10 cups cubed) sourdough bread any kind, cut into ¾-inch cubes
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Preheat oven to 325°F and line a rimmed baking sheet with parchment paper. Cut the loaf of sourdough bread into ¾-inch cubes using a serrated knife.16 ounces (about 10 cups cubed) sourdough bread
- In a large bowl, toss the sourdough bread cubes with olive oil and seasonings. Arrange the seasoned bread pieces in a single layer on the prepared parchment-lined baking sheet.¼ cup extra virgin olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon onion powder, ½ teaspoon black pepper
- Bake the croutons for 20-25 minutes or until they are golden brown and crispy. Be sure to check them frequently to avoid burning.
- Remove the baking sheet from the oven and allow the croutons to cool completely. They will continue to crisp up as they cool. Store the croutons in an airtight container at room temperature for up to one week.
- Quick Tip: The best bread for making croutons is stale bread, which is easier to cut and will absorb the seasonings and oil better. If your sourdough bread is very fresh and soft, leave it out on the counter for a few hours or overnight to dry it out before making the croutons.
- Storage: Store croutons in an airtight container for up to 1 week at room temperature or up to 6 weeks in the freezer.
- To Refresh Stale Croutons: Place croutons on a rimmed baking sheet in a 400°F oven for 3-4 minutes before serving.