Need to use up that sourdough sitting on your counter? Sourdough is delicious when fresh, but after a few days it can become too dry, tough, or chewy... less good for sandwiches, but perfect for making homemade sourdough croutons! All you need is 15 minutes and a handful of ingredients.
Did you know that homemade sourdough croutons can be made in less time than it takes to go to the store to buy croutons, and they taste even better when freshly made?? Yep, and you can use any kind of sourdough loaf you have, such as sourdough baguettes, focaccia, boules, or bagels. If you can cube it, you can use it.
Making croutons at home is an awesome way to prevent kitchen waste by using up your day-old sourdough bread, plus croutons provide a flavor and texture that takes salads and soups to the next level (think this Italian chopped Brussels sprouts salad or this fresh roasted tomato soup). Not to mention, blitzing up croutons in the food processor gets you super flavorful homemade breadcrumbs for recipes like meatballs or burgers. Let's get you making some delicious, crunchy croutons!
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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.
- Seasonings - Salt, pepper, and whatever seasonings you like, whether dried or fresh. I love fresh thyme!
Please see recipe card for quantities.
Substitutions & Variations
Try these croutons swaps and variations to get different flavors and textures.
- Torn croutons - Instead of cutting the sourdough into cubes, try tearing it into bite size chunks. The torn edges create an interesting texture with each bite, plus they have more surface area and crevices that catch all that delicious olive oil and seasoning.
- Herbs - When it comes to seasoning for croutons, use what you like and have on hand, be it dried or fresh. For fresh herbs, I love using fresh thyme, sage, rosemary, or a combination. For dried seasonings, I use similar flavors and often add in dried fennel, or I'll use an Italian seasoning to simplify.
- Garlic - A bit of freshly minced garlic or a dash of garlic or onion powder makes these croutons taste like garlic bread.
- Bread - You could also use a different type of bread as well! We have a delicious recipe for homemade whole wheat croutons that you could use for whole wheat bread.
How to Make Homemade Croutons with Sourdough Bread
- 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 delicious homemade croutons on hand for salads, soups, and even blitzing up into breadcrumbs for using in recipes like these Spanish chicken meatballs, or for topping this pumpkin sage pasta and these healthy baked mac and cheese bites.
Success Tips
- Remember, ovens vary! I always recommend checking baked items before the recommend "done" time -- sometime after the halfway point and before the end, to ensure you're not burning anything. For me, the crouton sweet spot has been around 10-12 minutes at 375 degrees (and this is speaking from three different ovens in three different places I've lived).
- Baking time adjustments. If you increase the amount or size of croutons, remember that the baking time may need to increase as well. I recommend using 10-11 minutes as a starting point, then check the croutons, stir gently, and add time from there. Continue to monitor carefully and use your senses to tell you when they're done. Look for browned sides and edges, carefully poke with a kitchen utensil to see if the croutons feel crispy, and your kitchen should smell like toast and herbs baking.
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
Easy Homemade Sourdough Croutons
- Total Time: 15 minutes
- Yield: 2-3 cups 1x
Description
These homemade sourdough croutons taste so fresh and are done in just 15 minutes, and are a delicious topping for soup, salad, or just plaining snacking! Plus, bonus points for 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
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