If you’re looking for a crunchy, crispy and delicious way to use up some of that leftover sourdough bread, look no further than these perfect homemade sourdough croutons. Made with cubed day old bread, olive oil, minced garlic and simple seasonings, they are the ultimate addition to your favorite salads, soups, and more!
I have been making homemade croutons for close to a decade now, and I just have to say that this is one thing I will NEVER buy at the store. Not only is the homemade version SO much better, but it’s way cheaper too! Since I keep all of the basic ingredients on hand, making these sourdough croutons is practically free.
I started off making my own homemade croutons when we were living on a very tight grocery budget on a single income. I had to make every penny stretch, and every penny count, so letting bread go to waste just wasn’t an option. I also learned how to make my own breadcrumbs during that time, and it’s something I’ve carried on, in spite of the budget getting significantly larger. There’s nothing like sourdough croutons made from scratch, and I still want to make sure we have as little kitchen waste as possible. It’s important to be a good steward over all of your resources!
Why You’ll Love This Recipe:
- It’s a great way to use your leftover sourdough bread!
- Homemade sourdough croutons are the perfect crunchy topping to your favorite salads, soups, and casseroles.
- They can be stored for several days at room temperature, or for up to 2 months in the freezer,
- This no waste recipe is perfect for the budget conscious folk (such as myself!).
- Sourdough bread cubes: You can use either homemade sourdough bread, or store bought. You’ll want it to be at least a day old and somewhat dry. If the bread is still soft, slice it into slices or cubes and allow to air dry for several hours beforehand OR pop in a 400ºF oven for 10-15 minutes to dry a bit. They will need to be cut into 1/2″ cubes for making croutons.
- Olive oil: I’ve tried this recipe with avocado oil and melted butter, but olive oil just adds the perfect flavor and so I highly recommend it.
- Garlic: I like to use fresh garlic because it infuses the croutons perfectly, but you can opt for garlic powder if that’s all you have on hand.
- Kosher salt: I highly recommend going with large, flaky kosher salt. It gives a beautiful salty taste, since the grains are unevenly dispersed. Table salt just does not give the same vibe. If you only have table salt, use about half the amount called for of kosher.
- Dried parsley: While you could totally use fresh parsley, I find dried parsley works just fine for these sourdough croutons.
- Ground black pepper: Just a touch!
How to Make Sourdough Croutons
Start off by preheating your oven to 400ºF and lining a sheet pan with parchment paper. Then, add the olive oil, garlic, salt, parsley, and black pepper to a large bowl. Whisk to combine.
Add in your bread cubes and toss with tongs to coat with the olive oil and seasonings until all of the bread cubes are lightly coated.
Spread the oiled sourdough bread cubes on the parchment lined baking sheet, spreading them out into an even layer.
Bake the sourdough bread cubes in the preheated oven for 12-18 minutes (mine are typically done around 15 minutes), or until they are lightly browned and crisp. Tossing them halfway through the baking time is recommended for even browning.
Allow to cool to room temperature, then serve or store for later use!
Ways to Use Homemade Croutons
- By themselves – they make a delicious and crunchy snack!
- French onion soup
- Quiche or frittatas
- Crushed as a coating for chicken
How to Make Sourdough Croutons Out of Stale Bread
- Cut your stale sourdough bread into 1/2″-1″ cubes.
- Add olive oil, minced garlic, kosher salt, dried parsley, and ground black pepper to a large bowl. Whisk to combine.
- Add in the bread cubes and toss to coat.
- Spread them onto a parchment lined baking sheet in an even layer.
- Bake at 400ºF for 12-18 minutes, or until lightly browned and crunchy. Toss halfway through for even cooking.
- Cool to room temperature before serving or storing.
Storing Homemade Croutons
- Allow your croutons to cool to room temperature. This will prevent condensation and spoilage in the storage container.
- Add your homemade croutons to an airtight storage container OR freezer bag. Remove any excess air.
- Store at room temperature for up to 5 days, or in the fridge for up to 7 days. They will taste better when stored at room temperature. You can also freeze them for up to 2 months, as long as you thaw them before serving.
- Revive any stored croutons by crisping them in the oven. Bake at 325ºF for 4-8 minutes, then cool and serve.
How long will homemade croutons keep?
Homemade croutons will keep for up to 5 days when stored in an airtight container at room temperature. They will store in the fridge for up to 1 week, and in the freezer for up to 2 months. When freezing, ensure to thaw your homemade croutons before serving. You may also want to crisp them in the oven by baking them for 4-8 minutes at 325ºF.
Frequently Asked Questions
Sourdough bread is IDEAL for croutons. The deep, tangy flavor and crunchy texture makes it perfect for using to make homemade croutons. For the best results, use bread that is at least 1 day old.
There are many options for using your day old sourdough bread. You can make garlic toast, tuna melts, pizza toast, French toast, grilled cheese, croutons, breadcrumbs and more! If you store your sourdough bread tightly wrapped, you will likely be able to eat it as normal with butter, or lightly toasted.
Yes, homemade croutons can be frozen. To freeze, allow them to cool completely before transferring to an airtight storage container. Remove any excess air and place in the freezer. Freeze for up to 2 months, and thaw before serving. To recrisp the frozen homemade croutons, heat them in the oven at 325ºF for 4-8 minutes, or until warmed and crisp. Make sure to thaw them first.
More Recipes for Leftover Sourdough Bread
- How to Make Sourdough Breadcrumbs
- Sourdough Bread Pudding
- Easy Sourdough Tuna Melts
- Sourdough Pizza Toast
- Sourdough Crostini – Pantry Mama
- 6-8 cups cubed sourdough bread (at least one day old, or sliced and dried; ¾-1 inch cubes)
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- ½ - 1 teaspoon kosher salt
- 1 teaspoon dried parsley flakes
- ¼ teaspoon black pepper
- Preheat your oven to 400ºF and line a baking sheet with parchment paper. Set aside.
- If you haven't already, cut your sourdough bread into 1/2-1" cubes.
- Add the olive oil, garlic, salt, dried parsley, and black pepper to a very large bowl. Whisk to combine.
- Add the cubed dried bread cubes and toss them until they are lightly coated with oil.
- Spread the sourdough bread cubes out onto the prepared baking sheet in a single layer.
- Bake until browned, 12-18 minutes (mine were done at 15), tossing halfway through baking to ensure even browning.
- Allow your sourdough croutons to cool completely before transferring to an airtight storage container or ziploc bag.
Without fresh garlic: ½ - 1 teaspoon garlic powder
Salt: I like mine very salty, so 1 teaspoon is perfect for very salty croutons. ½ teaspoon is more suitable for those who don’t like as salty of a crouton.
Storage: Allow your croutons to cool to room temperature, then add them to an airtight storage container or freezer bag. Store at room temperature for up to 5 days, or in the fridge for up to 7 days. You can also freeze them for up to 2 months, as long as you thaw them before serving.
Reviving stored croutons: Revive any stored croutons by crisping them in the oven. Bake at 325ºF for 4-8 minutes, then cool and serve.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 59Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 138mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 2g
Nutrition information is an estimate only.
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