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Sourdough Croutons

Easy, homemade croutons using sourdough bread. Take you soups and salads to the next level with these crunchy, flavorful cubes.

How to make beautiful and delicious croutons with sourdough bread. Sourdough croutons are so easy and add a special homemade touch to any salad recipe!

sourdough croutons on parchment lined baking sheet

Why you’ll love this recipe

Every dedicated bread baker struggles with what to do with leftover bread. Croutons are a classic choice, and are welcome day after day. They’re perfect for tossing on a salad or sprinkling on your soup. Perhaps best of all, they are easy to make and forgiving if you change up the recipe a bit.

Sourdough bread tends to keep quite well a few days at room temperature, especially if you store your sourdough properly. But even the best of us let a loaf get away from us that turns out too stale to eat.

This recipe is the answer! Don’t waste your bread; turn it into something delicious.

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cubed bread, olive oil, salt, pepper, garlic powder, herbs on marble counter
  • 1 loaf sourdough bread, cubed about 12 ounces, see notes
  • 1/4 cup olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

You’ll also need parchment paper and a rimmed baking sheet!

Need help getting your bread cubed?

3 steep process of cutting sourdough bread into cubes quickly
I recommend this bread knife for crusty bread like sourdough. It’s awesome.

Here’s how I do it quickly. My cubes aren’t perfect (obviously), but it’s easier than slicing the bread, stacking it, and cubing it. No thanks.

Just slice into 3/4 inch wide slices from top to bottom, but don’t go all the way to the end.

Then turn the loaf and do the same thing going lengthwise

Then turn it over and cut it normally. Instead of slices, you’ll get cubes!

(Hopefully the image above explains it!)

Step by step sourdough croutons

grid of process images: stirring oil and seasoning, tossing on cubed bread, baking until crisp
My mixing bowl can be found here (part of a cute and affordable set.)

This is so easy that the hardest thing is cutting the bread. (And I’m not trying to be insulting; cutting the bread can actually be pretty hard.)

Begin by preheating your oven to 375 and preparing a baking sheet. All you have to do is line it parchment paper.

Mix up your olive oil and all the seasonings in a little bowl. Make sure you really mix them up, sometimes the salt can settle a little.

Place all your lovely cubes in a big mixing bowl and drizzle the seasoned olive oil on top. Toss everything together with a wooden spoon or spatula until they are well coated.

And then pop them in the oven!

The baking time really varies, depending on how big your cubes of sourdough are, and how crunchy you like your croutons. For me, I like them baked a bit past 20 minutes. You definitely want them golden brown, but they can go from golden to burned quickly. So keep an eye on them. Check at ten minutes, flip them over, and keep baking.

And you’re done! Let them cool and then sprinkle on salads, top your tomato soup, or just nibble.

close up view fully baked croutons

storing croutons

  • Once they are completely cool, you can put them in something airtight, like a zip-top bag or an old coffee can. They will keep at least a week at room temp.
  • You can freeze them for at least a month with no issues. They will defrost quite quickly at room temperature just spread out on a plate.
  • They can be stored in the fridge but will lose some crispness, so room temperature or freezer is best.

Print the recipe

finished sourdough croutons on baking sheet
5 from 1 vote

Sourdough Croutons

Print Recipe
Easy, homemade croutons using sourdough bread. Take you soups and salads to the next level with these crunchy, flavorful cubes.
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Click here to grab a free seasonal e-cookbook!


  • 1 loaf sourdough bread, cubed about 12 ounces, see notes
  • 1/4 cup olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper


  • Preheat oven to 375° with the rack in the center.
  • Combine the olive oil, basil, parsley, garlic powder, salt, and pepper in a small mixing bowl. Stir thoroughly to combine.
  • Place bread cubes in large mixing bowl and pour the olive oil and seasoning mixture on top, tossing with a wooden spoon or spatula until all the cubes are coated. Pour onto parchment-lined baked sheet and spread out into single layer.
  • Bake in preheated oven 18-24 minutes, or until golden brown, turning halfway through. The baking time will depend on the size of your cubes. In general, sourdough will take a bit longer to turn golden than other types of bread.
  • Cool before serving. Store any leftovers in an airtight container for up to 1 week, or freeze 1 month.


Try adding a 1/4 teaspoon of crushed red pepper with the herbs for spicy croutons.
Of course, any type of hearty bread can be used in this recipe, but start checking after 15 minutes of baking time.


Calories: 291kcal | Carbohydrates: 42g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 660mg | Potassium: 165mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 3mg
Course: breads, Side Dish
Cuisine: American
Keyword: homemade croutons, leftover sourdough bread recipes, sourdough croutons, what to do with crusty bread
Servings: 8 servings
Calories: 291kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!


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