Crispy, crunchy sourdough bread croutons are the easiest way to use up leftover bread and make the perfect topping for all your salads! Plus, that subtle, tangy sourdough flavor makes them so much better than ordinary store-bought croutons!
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The Best Homemade Croutons!
Homemade sourdough croutons are a must-have for all the salad lovers out there. It’s always surprising how easy they are to throw together, and then you have these little golden brown morsels for salads, a creamy bowl of soup (we love them on this 3-ingredient tomato soup), and so much more.
They’re extremely simple to make, and taste so much fresher than the bagged croutons from the store. They’re the best!
Elysia’s Recipe Recap
Texture: Crunchy on the edges with a slight bite in the middle
Taste: Perfectly herby and garlicky
Ease: So easy – just cut the stale bread into cubes, toss with seasonings, and bake
Recommended: Great for salad lovers who live for crunch!
Would I make these again? Definitely! We love to make them year round to use in salads and soups.
Why We Love This Sourdough Croutons Recipe
- Great way to reduce food waste
- Way less processed than store-bought croutons
- Inexpensive topping for salads and soups
- Relies on very simple ingredients
- Ready to serve in about 15-20 minutes
- Can make a big batch and store in the cupboard for a week at a time!
Ingredient Notes
- Leftover sourdough bread: For the best croutons, you really want to use stale sourdough bread. Day-old bread is ideal. Fresh bread is a little too soft and pliable, and can soak up a little too much of the oil and become greasy.
- Extra-virgin olive oil: This will help crisp up the bread and adhere the seasonings to the bread cubes. Avocado oil can work, as well.
- Seasonings: You really don’t need too much, just some fresh or dried parsley, garlic powder, salt, and freshly ground black pepper.
How to Make Croutons from Sourdough Bread
- Preheat the oven to 375℉. In a large bowl, or directly on the prepared sheet pan, toss the bread cubes with the olive oil and seasoning.
- Spread in a single layer on a large baking sheet.
- Bake for 12-16 minutes, or until croutons are lightly browned around the edges and crispy, flipping halfway through. Cool before serving.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- If possible, use slightly stale bread for this recipe. It tends to have a firmer texture, which helps it hold its shape during baking and results in crispier croutons.
- Allow the croutons to fully cool before serving since they crisp up more as they cool.
- You can line the baking sheet with parchment paper to help minimize the clean up if desired.
Storage Guidelines
Once baked, leftover croutons can be stored in an airtight container at room temperature for about 5-7 days. I usually keep them in a freezer bag and press out as much air as possible. Make sure they are nice and crisp because they can gradually soften in storage.
Serving Suggestions
Croutons are a star in this Healthy Caesar Salad and also taste amazing in this Asparagus Kale Salad, but they’re also the perfect topping for your favorite soups (especially creamy soups, like my Roasted Butternut Squash and Carrot Soup). As they sit in the broth, they soak up the soup and become these delicious little morsels of flavor.
Recipe Variations
- Play with the flavorings: Use Italian seasoning, parmesan cheese, fresh garlic, or your favorite seasoning blend for extra flavor.
- To make gluten-free: Swap out your favorite gluten-free bread, even if it’s not sourdough.
More Healthy Bread Recipes
- Cottage Cheese Pizza Crust
- Cottage Cheese Protein Bagels
- High Protein Pita Bread
- Cottage Cheese Flatbread
- Healthy Cottage Cheese Banana Bread
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Homemade Sourdough Bread Croutons Recipe
Ingredients
- 1/2 loaf (1/2 lb.) Rustic sourdough bread, cut into bite size cubes (about 4 cups cubed bread)
- 2 tablespoons olive oil
- 2 teaspoons dried parsley, or fresh
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 375℉. In a large bowl, or directly on the prepared sheet pan, toss the bread cubes with the olive oil and seasoning.
- Spread evenly on a large baking sheet.
- Bake for 12-16 minutes, or until croutons are lightly browned around the edges and crispy, flipping halfway through. Cool before serving.
Notes
- If possible, use slightly stale bread for this recipe. It tends to have a firmer texture, which helps it hold its shape during baking and results in crispier croutons.
- Allow the croutons to fully cool before serving since they crisp up more as they cool.
- You can line the baking sheet with parchment paper to help minimize the clean up if desired.
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