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