These Sourdough Croutons are an easy, delicious way to use up leftover sourdough bread. Crispy and seasoned to taste, they’re perfect for topping salads and soups.
Croutons are one of those things we usually grab at the store without a second thought. But making them at home is so easy. And they taste so much better, too!
If you love to bake sourdough like I do, this recipe is a perfect way to use up any stale bread, from classic loaves to whole wheat or even dinner rolls.
These sourdough croutons are tossed with oil or butter, seasoned with salt and your favorite herbs or spices, then baked until golden and crispy. They’re perfect on salads, soups, or even eaten as a crunchy snack.
If you’ve got some leftover sourdough, give this recipe a try. I promise it’s worth it!
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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 day-old, slightly stale sourdough. Classic sourdough, whole wheat, garlic & herb, sandwich bread, or even dinner rolls all work beautifully.
- Oil or Butter- Use your preferred oil (olive, avocado, etc.) or melted butter.
- Kosher Salt- I use Diamond Crystal Kosher Salt. If using Morton's or table salt, reduce slightly to avoid oversalting.
- Seasonings- Customize to taste! Garlic powder, onion powder, Italian seasoning, rosemary, black pepper, or a mix.
Tips for Success
- Use slightly stale bread. It’s easier to cut and absorbs oil and seasonings better. If your sourdough is fresh, let it sit out for a few hours or overnight.
- Cut evenly. Cubes of uniform size bake more evenly.
- Don’t overcrowd the pan. Spread the bread in a single layer to ensure every cube gets crispy.
- Toss for even browning. Stir once or twice during baking so all sides crisp evenly.
- Watch closely. Croutons can go from golden to burnt quickly.
- Cool completely. Let them cool fully on the baking sheet; they’ll continue to crisp as they cool.
- Store properly. Keep croutons in an airtight container at room temperature to maintain crunch for up to 1 week.
How to Make Sourdough Croutons
Follow these simple step-by-step photos to make your own crunchy, seasoned sourdough bread croutons. Full instructions are in the recipe card below.
Step 1: Cube the bread. Cut sourdough into ½–1-inch pieces.
Step 2: Season the bread pieces. Toss the cubes with oil or melted butter, salt, and your favorite seasonings. Spread in a single layer.
Step 3: Bake the croutons. Bake for 45–60 minutes, stirring once or twice, until golden and crisp. Let the croutons cool completely.
How to Store
Store croutons in an airtight container at room temperature for up to 1 week.
For longer storage, freeze in a freezer-safe container for up to 2 months. Allow them to thaw at room temperature and refresh in the oven before using.
Serving Suggestions
These sourdough croutons are perfect on salads, like spinach caprese, strawberry walnut, or arugula. They also add a satisfying crunch to creamy soups, such as pumpkin, broccoli, or potato.
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📖 Recipe
Seasoned Sourdough Bread Croutons
Equipment
- Parchment paper (optional)
Ingredients
- 1 ½-2 pounds sourdough bread any type, preferably a day or two old
- ¼ cup oil or melted butter
- 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's or table salt
- ½-1 teaspoon seasonings of choice such as garlic powder, onion powder, black pepper, or rosemary
Instructions
- Preheat the oven to 325°F and line a rimmed baking sheet with parchment if desired.
- Cut sourdough bread into ½–1-inch pieces and place them on the prepared baking sheet.1 ½-2 pounds sourdough bread
- Drizzle the cubes with oil or melted butter. Sprinkle with salt and your favorite seasonings, such as garlic powder, onion powder, black pepper, or rosemary. Toss gently to coat evenly, then spread the cubes in a single layer.¼ cup oil or melted butter, 1 teaspoon Diamond Crystal Kosher Salt, ½-1 teaspoon seasonings of choice
- Bake for 45–60 minutes, stirring once or twice, until the croutons are golden brown and crisp. Keep an eye on them near the end to prevent burning.
- Let the croutons cool completely on the baking sheet. They will continue to crisp as they cool.
Notes
- Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
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