• Skip to main content
  • Skip to primary sidebar

Everyday Homemade

menu icon
go to homepage
  • About
  • All Sourdough Recipes
  • Sourdough Bread
  • Sourdough Discard
  • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • All Sourdough Recipes
    • Sourdough Bread
    • Sourdough Discard
    • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Salads & Salad Dressings

    Updated: Jul 25, 2023 · Published: Apr 18, 2023 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · Leave a Comment

    How to Make Sourdough Croutons

    Jump to Recipe Print Recipe

    These Sourdough Croutons are made with leftover sourdough bread for a quick and easy salad topping that's ready in just 30 minutes.

    Homemade sourdough croutons on a baking sheet lined with parchment paper.

    Croutons are one of those things we usually buy at the store without a second thought. But making them at home is surprisingly easy and satisfying!

    If you bake sourdough like I do, this sourdough crouton recipe is a perfect way to use up any stale sourdough bread you have. You can use any type of sourdough, from classic loaves to whole wheat or sandwich rolls.

    These homemade croutons are tossed with olive oil and seasoned with garlic and herbs, then baked until crispy. They add a delicious crunch to salads, soups, and more. They also make a great snack.

    So, if you're looking to use up some leftover sourdough bread, give this crouton recipe a try.

    I hope you enjoy it as much as I do!

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    Ingredients & Substitutions

    Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

    • Sourdough Bread- Use any leftover, stale sourdough bread for making croutons. I've used classic sourdough, whole wheat, sandwich rolls, dinner rolls, and more.
    • Extra Virgin Olive Oil- A bit of extra virgin olive oil helps the croutons become crispy and golden brown. You can substitute with butter or a neutral-flavored oil if preferred.
    • Seasonings- I use garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper for an all-purpose crouton seasoning that pairs well with most salads. Feel free to get creative with your seasonings.
    The ingredients to make sourdough croutons on a butcher block countertops. Each ingredient is labeled with text. They include sourdough bread, seasonings, and olive oil.

    Tips for Success

    • Use stale bread. Stale bread is easier to cut and absorbs seasonings and oil better. If your sourdough is fresh, let it sit out for a few hours or overnight to dry.
    • Cut the bread into even pieces. This ensures 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 closely. Croutons can burn quickly, so keep an eye on them as they bake.
    • Cool completely. Let the croutons cool fully before storing them to prevent them from becoming soft.

    How to Make Sourdough Croutons

    Here is how to make homemade croutons with sourdough bread.

    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.

    Sourdough bread cubes tossed with olive oil and seasonings in a glass bowl.

    Step 3: Bake the croutons. Arrange the seasoned bread pieces in a single layer on the prepared parchment-lined baking sheet. Bake the croutons for 20-25 minutes or until they are golden brown and crispy. Be sure to check them frequently to avoid burning.

    Seasoned sourdough bread cubes spread out on a parchment-lined baking sheet.
    Sourdough croutons on a parchment-lined baking sheet.

    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.

    Homemade sourdough croutons in a small white bowl.

    How to Use Sourdough Croutons

    Homemade sourdough croutons are a great way to add texture and flavor to your favorite dishes. Use them in salads like Caesar, spinach caprese, and strawberry walnut. Or as a topping for soups like broccoli, pumpkin, potato, or chicken noodle.

    Sourdough croutons on a homemade buffalo chicken Caesar salad.

    How to Store

    Store leftover sourdough bread croutons in an airtight container at room temperature for 1-2 weeks.

    For longer storage, freeze croutons for up to 6 weeks. Allow them to thaw at room temperature and refresh in the oven before using.

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

    More Sourdough Recipes

    • A round loaf of Dutch oven sourdough bread.
      How to Make Sourdough Bread for Beginners
    • Several pieces of sourdough focaccia on a piece of wrinkled parchment paper.
      Sourdough Discard Focaccia (Same Day or Overnight)
    • Two pieces of 100% whole wheat sourdough bread on a piece of parchment paper.
      100% Whole Wheat Sourdough Bread
    • A white bowl filled with sourdough stuffing. The stuffing is garnished with two leaves of fresh sage.
      Sourdough Bread Stuffing

    📖 Recipe

    Homemade sourdough croutons on a parchment-lined baking sheet.
    Print Pin SaveSaved!

    Sourdough Croutons

    These Sourdough Croutons are made with leftover sourdough bread for a quick and easy salad topping that's ready in just 30 minutes.
    Course Bread, Salad, Snack
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 30 minutes minutes
    Servings 6 cups
    Calories 289kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Serrated knife
    • Rimmed baking sheet
    • Parchment paper

    Ingredients

    • 16 ounces (about 10 cups cubed) sourdough bread any kind, day-old, 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

    Instructions

    • 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.
      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
    • Arrange the seasoned bread pieces in a single layer on the prepared parchment-lined baking sheet. 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.

    Notes

    • Storage: Store croutons in an airtight container for up to 1 week at room temperature or up to 6 weeks in the freezer.

    Nutrition

    Serving: 1cup | Calories: 289kcal | Carbohydrates: 40g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7g | Sodium: 643mg | Potassium: 102mg | Fiber: 2g | Sugar: 3.5g | Calcium: 45mg | Iron: 3.2mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Salads & Salad Dressings

    • A plate of farro salad with lemon vinaigrette. Next to the salad is a jar of lemon vinaigrette dressing.
      Asparagus & Farro Salad with Lemon Vinaigrette
    • A glass jar filled with lemon thyme vinaigrette. Out of focus in the background is a plate of salad, a whole lemon, and a few sprigs of thyme.
      Lemon Thyme Vinaigrette
    • A mason jar filled with strawberry balsamic vinaigrette next to a strawberry spinach salad.
      5-Minute Strawberry Balsamic Vinaigrette
    • A strawberry goat cheese walnut salad on a small white plate.
      Strawberry Goat Cheese Walnut Salad with Balsamic Vinaigrette

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Ashley sitting outside smiling at the camera.

    Hi, I'm Ashley!

    Welcome to Everyday Homemade, where I share fun and easy sourdough recipes, creative ways to use discard, and homemade meals that pair perfectly with fresh-baked sourdough bread.

    More about me

    Subscribe for new sourdough recipes every Saturday!

    Trending Recipes

    • Sourdough discard pizza dough stretched out on a pizza peel.
      Sourdough Discard Pizza Dough (No Yeast)
    • Sourdough discard brownies in an aluminum baking pan.
      Sourdough Discard Brownies
    • A stack of five sourdough granola bars with more bars out of focus in the background.
      Sourdough Granola Bars (Peanut Butter Chocolate Chip)
    • A plate of sourdough soft pretzels with honey mustard dipping sauce.
      Sourdough Soft Pretzels (or Pretzel Bites)

    Sourdough Recipes

    • Several sourdough chocolate chip cookies on a piece of wrinkled parchment paper on a wooden cutting board.
      Sourdough Chocolate Chip Cookies (No Chill)
    • A metal spatula lifting sourdough discard cheese crackers off of a parchment-lined baking sheet.
      Sourdough Discard Cheese Crackers
    • Three nests of homemade sourdough pasta noodles on a flour-dusted baking sheet.
      How to Make Sourdough Pasta
    • A pile of sourdough discard tortillas on a white cloth.
      Sourdough Discard Tortillas (5 Ingredients!)
    ALL RECIPES

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Everyday Homemade

    • Facebook
    • Pinterest
    • Email
    • Print