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Homemade Sourdough Croutons: How to Turn Leftover Bread into a Tasty Treat

If you bake bread a lot, you know the dilemma of leftover sourdough bread. Turning it into sourdough croutons is a solution that never gets old. They’re great for adding to salads or soups, and the best part is they’re pretty straightforward and flexible with the recipe.

If you have more leftover bread than you know what to do with, check out this collection of leftover bread recipes for even more inspiration.

finished sourdough croutons on baking sheet

Sourdough Croutons

Easy, homemade croutons using sourdough bread. Take you soups and salads to the next level with these crunchy, flavorful cubes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 8 servings

Equipment

Ingredients 

  • 1 loaf sourdough bread, cubed (about 12 ounces, see notes)
  • ¼ cup olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Instructions 

  • Preheat the oven. Preheat your oven to 375°F (190°C) with the rack positioned in the center.
  • Make the bread cubes. 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!
  • Prepare the seasoning mixture. In a small mixing bowl, combine the olive oil, dried basil, parsley, garlic powder, salt, and black pepper. Stir well to make sure the ingredients are evenly mixed.
  • Coat the bread cubes. Place the cubed sourdough bread into a large mixing bowl. Then, pour the olive oil and seasoning mixture over the bread cubes. Toss everything together with a wooden spoon or spatula until all the cubes are evenly coated.
  • Arrange on the baking sheet. Transfer the coated bread cubes to a parchment-lined baking sheet. Then, spread them out in a single layer, making sure they’re not overcrowded.
  • Bake. Place the baking sheet in the preheated oven and bake for 18-24 minutes or until the croutons are golden brown. Be sure to turn the croutons halfway through the baking time to make syure even browning. Remember that the baking time may vary depending on the size of your cubes, with sourdough generally taking a bit longer to turn golden compared to other bread types.
  • Cool and store. Once baked, remove the croutons from the oven and let them cool completely before serving. Store any leftovers in an airtight container at room temperature for up to 1 week, or freeze them for up to 1 month.

Notes

If your sourdough bread is a bit old and dry, that’s actually great for making croutons!  Older bread soaks up the oil and seasoning better, making your croutons crunchier.
Choose a high-quality olive oil if you can because its taste will really show up in your croutons, and it helps them get nice and crispy.
You’ll know the croutons are ready when they’re hard to the touch and sound hollow when you tap them.  If they seem too soft after the suggested baking time, just keep them in the oven for a bit longer, but make sure to check frequently so they don’t burn.
For croutons with a kick, mix in 1/4 teaspoon of crushed red pepper with your herbs.
Feel free to play around with the seasoning mix to get it just how you like it.  Try a bit of smoked paprika for a slightly smoky taste, or use onion powder instead of garlic powder for something different.  You can add some grated Parmesan cheese at the end for an extra tasty touch.
Make sure to let the croutons cool down before you store them.  This helps them keep their crunch instead of getting soggy or soft.
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

More Tips:

Make sure you cut your bread cubes about the same size, around 1 inch each, to help them cook evenly and fast. It keeps all the croutons cooking at the same pace, so you won’t have some burnt and others still soft.

When you put the bread cubes on the baking sheet, spread them out so they have room. They’ll steam if they’re too packed together instead of getting crispy.

Parchment paper on your baking sheet stops the croutons from sticking and makes it easy to clean up afterward. Plus, it helps the croutons get an even golden color.

Since every oven is different, check on your croutons before the time’s up. Smaller cubes might get brown quicker, and bigger ones might need more minutes.

This recipe works with sourdough, but feel free to use any bread you’ve got – like a baguette, whole wheat, or rye. Different breads will make your croutons taste and feel different, so have fun trying different kinds.

sourdough croutons on parchment lined baking sheet

Serving Suggestions

Serve these sourdough croutons with Caesar salad, tomato soup, creamy broccoli cheddar soup, mixed greens with vinaigrette, or a roasted vegetable salad. And if you’re looking for a refreshing drink to pair with your meal, try this delicious Pink Lemonade recipe—it’s a perfect complement to any dish.

When making your sourdough croutons, having the right stuff on hand can improve how they turn out. Here’s what you need:

cubed bread, olive oil, salt, pepper, garlic powder, herbs on marble counter
  • Sourdough bread: This is the main thing you need! Choose a slightly older, good-quality sourdough to get croutons that are just right in texture and have a nice tangy taste. Instead of sourdough bread, you can use any sturdy bread, such as a baguette or whole wheat bread. If you’re curious about the health benefits of sourdough, you might want to explore whether sourdough bread is actually healthier than other types of bread. For more on this, this article on the health benefits of sourdough offers some interesting insights.
  • Extra virgin olive oil: This is key for getting your croutons crispy and tasty. A good olive oil can make a big difference in flavor and help them crisp up well. If you don’t have extra virgin olive oil, melted butter or a plain oil like canola or vegetable oil will work.
  • Parchment paper: Putting parchment paper on your baking tray keeps the croutons from sticking and makes cleaning up afterward a lot easier. It also helps them brown more evenly.
  • Garlic powder: This adds a quiet but rich flavor to your croutons. You can use finely chopped fresh garlic or onion powder if you don’t have it, but the taste will differ.

These items will make sure your homemade sourdough croutons turn out delicious, with the perfect flavor and crunch.

Troubleshooting and Help

Can I use bread that’s really stale?

Absolutely! In fact, slightly stale bread works great for croutons because it’s already a bit dried out, which helps it absorb the oil and seasoning better. Just make sure the bread isn’t too hard, or it might be tough to cut into cubes.

What if I don’t have sourdough bread?

No worries! You can use any sturdy bread you have on hand, like a baguette, whole wheat, or even rye. Each type of bread will give your croutons a slightly different flavor, but they’ll still be delicious.

How do I keep the croutons from getting soggy?

The key is to make sure the croutons cool completely before storing them. Also, store them in an airtight container at room temperature. If they start to lose their crunch, just pop them back in the oven for a few minutes to crisp them up again.

Can I add other seasonings?

Definitely! Feel free to get creative with your seasonings. A sprinkle of paprika, grated Parmesan, or a pinch of chili flakes can add a nice twist. Just make sure you don’t overdo it so the croutons don’t lose their balance of flavors.

Can I freeze the croutons?

Yes, you can! Just make sure they’re completely cooled, then store them in a freezer-safe bag or container. They’ll keep for up to a month. When you’re ready to use them, you can either thaw them at room temperature or toss them in the oven for a quick reheat.

Storage Instructions

To store your homemade sourdough croutons, let them cool completely first. Once cooled, place them in an airtight container or a resealable plastic bag. You can store them at room temperature for up to 1 week.

If you want to freeze them, place the cooled croutons in a freezer-safe bag or container. They’ll keep in the freezer for up to 1 month.

When ready to use them, you can thaw them at room temperature or pop them in the oven at 350°F for a few minutes to restore their crispiness.

Remember, freezing may slightly affect their texture, but they should still be delicious!

When you’re enjoying homemade sourdough croutons, it’s easy to see how versatile sourdough bread can be. These croutons are perfect for adding a crunchy bite to your favorite dishes, and they’re also a great way to use up leftover bread.

If you’re looking for another delicious way to use your sourdough starter, check out these sourdough cinnamon sugar muffins. They’re a sweet treat that pairs perfectly with a cup of coffee or as a cozy breakfast option.

Between these croutons and muffins, you’ll never run out of ideas for using your sourdough starter in creative and tasty ways.

close up view fully baked croutons
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




4 Comments

  1. 5 stars
    My loaf made 16 oz of croutons so I just doubled the oil mixture. Although I think they were a tad too salty – I should’ve only used 1 measurement of the salt. But other than that, they were soooo good! It took 30 minutes for mine since it was a bigger batch. Mr Man couldn’t stop snacking on them! Will certainly be making them again! So much better than the store bought processed stuff!!

  2. 5 stars
    Best croutons I’ve ever had. I’ve never made homemade ones before but these are dynamite. My husband says croutons will never be the same! 😂 I added some onion powder and a 1/2 tsp of homemade adobo seasoning to the mix. I’m new to sourdough and used a stale, overproofed loaf for this recipe. Amazing!!!