Need to use up that sourdough sitting on your counter? After a few days, sourdough can become too dry, tough, or chewy, which is perfect for making homemade sourdough croutons! All you need is 15 minutes and a handful of pantry staples.
Three cheers for homemade sourdough croutons! They're truly the best. In my opinion, sourdough beats other breads for croutons thanks to its slightly tangy flavor and sturdy texture-perfect for soaking up vinaigrette or floating proudly on top of a warm bowl of soup (fresh roasted tomato soup, I'm looking at you).
The best part? Sourdough croutons take less time to make than a trip to the store, and they taste so much better when freshly baked. They're also one of my favorite low-waste kitchen habits-a simple example of my low-waste approach to supporting produce-first meals-and an easy way to use up day-old sourdough that might otherwise meet the compost (or trash).
Beyond salads and soups, homemade croutons are a quiet flavor booster you'll reach for again and again. Toss them onto hearty salads like an Italian chopped Brussels sprouts salad, sprinkle them over roasted vegetables, or snack on them straight from the jar. You can even blitz leftovers into deeply flavorful homemade breadcrumbs for meatballs, veggie burgers, or grain-based patties.
Let's get you making a batch of crunchy, golden sourdough croutons! You may never buy the boxed kind again.
Jump to:
Key Ingredients & Notes
- Sourdough - Use whatever kind you have! In this photo, I had used the rest of a loaf of sourdough focaccia I purchased at our farmers market. Note that if you use a store bought sliced sourdough, your cubes will likely be small and flatter, and need less time to bake. You could also use a whole wheat bread and try homemade whole wheat croutons instead.
- Seasonings - Salt, pepper, and whatever seasonings you like, whether dried or fresh. I love fresh thyme!
Please see recipe card for quantities.
Weeknight salad ideas: I love adding these croutons to my everyday leafy greens salad for a simple side dish that goes with any meal!
Torn Crouton Variation
If you've never had a torn crouton, you're in for a treat!
When you tear the bread into bite size chunks instead of cubing it, the torn edges have more surface area and crevices to catch delicious olive oil and seasonings.
Follow the same instructions, but keep an eye on the oven time if you have some smaller or lacier pieces from tearing, as these will cook faster.
Pro tip: If your bread isn't stale yet, no problem. You can intentionally dry it out in a 300°F oven for 10-15 minutes, and still get perfectly crisp, golden croutons.
Step-by-Step Instructions
- Step 1: Preheat your oven to 375 degrees, and line a baking sheet with parchment paper. Cut bread into approximate ½-inch cubes (remember smaller cubes cook faster, and larger cubes may take slightly longer).
- Step 2: In a bowl, combine bread cubes with olive oil and seasonings. Toss well to fully coat the cubes.
- Step 3: Transfer the seasoned sourdough bread cubes to the prepared sheet pan, being sure to leave some space between cubes to help with air circulation and even browning.
- Step 4: Bake at 375 for 10-11 minutes, or until bread cubes are fragrant and slightly browned. If desired, gently stir the bread cubes halfway through baking.
Yum! Now you have herby sourdough croutons on hand for salads, soups, and even blitzing up into breadcrumbs for Spanish chicken meatballs, or for topping pumpkin sage pasta.
Success Tips
- Oven timing tip: Ovens vary, but I consistently find the sweet spot for sourdough croutons is 10-12 minutes at 375°F. Start checking around 8-10 minutes-you're looking for croutons that are golden and crisp, not rock-hard.
- Adjusting bake time: If you're making larger croutons or a bigger batch, you may need a few extra minutes. Start at 10-11 minutes, give them a gentle stir, and add time as needed. Use your senses: browned edges, a crisp feel when nudged, and a toasty, herby aroma mean they're done.
Sourdough Croutons FAQs
You can store croutons at room temperature in a zip-top bag or airtight container for up to ten days before they start to become stale. Make sure they are completely cooled and dry before sealing the bag or container so that no moisture gets in. I don't recommend storing homemade croutons in the fridge, as they will soften.
Yep! Once completely cooled and dry, transfer the croutons to a zip-top bag or airtight container and store in the freezer for up to three months.
We love using croutons to top salads (especially kale caesar salad!) and soups. We also love making them into breadcrumbs using a food processor, which can be used to make meatballs and for topping pasta recipes. I also let a few croutons soak into my peach basil tomato gazpacho before blending, to thicken and flavor.
📖 Recipe
Perfect Homemade Sourdough Bread Croutons in 15 Minutes
- Total Time: 15 minutes
- Yield: 2-3 cups 1x
Description
These homemade sourdough croutons taste so fresh and are done in just 15 minutes! They're a delicious topping for soup, salad, or just plaining snacking. The best part is using up your day-old sourdough instead of tossing it.
Ingredients
- 2-3 cups day-old sourdough bread, cut into ½-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh thyme or (½ tablespoon dried)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat & prep. Preheat you oven to 375 degrees and optionally line a sheet pan with parchment paper or a silicone baking mat.
- Season bread cubes. Place your bread cubes in a medium-large bowl and add olive oil and thyme or other seasonings. Toss to thoroughly coat the bread cubes on all sides, then transfer to the prepared sheet pan, ensuring some space exists among the cubes. This leaves room for the hot oven air to circulate so the croutons can crisp up nicely.
- Bake. Bake the seasoned bread cubes at 375 degrees for 10-11 minutes, checking around minute 8 or 9. You'll know the bread cubes are baking up nicely as your kitchen becomes fragrant and the bread starts to look more brown. After the time is up, remove the sheet pan from the oven and allow the bread cubes to cool for several minutes -- they'll crisp up even more as they cool. Enjoy immediately as a snack or salad topping, or allow them to cool completely and store for later.
Notes
- Storage instructions. To store these croutons for later, allow them to fully cool before placing them in an airtight container and storing at room temperature for up to 10 days. If you don't think you're going to use them up that quickly, I recommend storing the container of croutons in the freezer for up to 3 months, thawing what you need as you go.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Topping or snack
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: ½ cup
- Calories: 144
- Sugar: 1.8 g
- Sodium: 421.8 mg
- Fat: 5.6 g
- Carbohydrates: 19.8 g
- Fiber: 0.9 g
- Protein: 4.1 g
- Cholesterol: 0 mg
Would you like to save this post?
I'll email this post to you, so you can come back to it later!
Leave a Reply