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    Home » Sourdough Recipes

    Homemade Sourdough Croutons

    Published: Jun 22, 2022 · Modified: May 24, 2024 by Dolly | Little Home in the Making · This post may contain affiliate links · 5 Comments

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    A close up of sourdough croutons.
    A close up of a sheet pan of sourdough croutons.
    A jar of homemade croutons.
    A close up of sourdough croutons on a sheet pan.
    A sheet pan with sourdough croutons on it.
    A sheet pan of sourdough croutons.
    A jar of sourdough croutons.
    A close up of a sheet pan of sourdough croutons.
    Bread cubes being added to a bowl.
    A close up of sourdough croutons.

    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!

    A jar of sourdough croutons, resting on a cloth napkin.

    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:

    1. It's a great way to use your leftover sourdough bread!
    2. Homemade sourdough croutons are the perfect crunchy topping to your favorite salads, soups, and casseroles.
    3. They can be stored for several days at room temperature, or for up to 2 months in the freezer,
    4. This no waste recipe is perfect for the budget conscious folk (such as myself!).

    Ingredients

    The ingredients needed to make sourdough croutons, including: sourdough bread cubes, olive oil, salt, pepper, parsley and garlic,
    • 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 ½" 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

    Whisking olive oil with seasonings, and then adding sourdough bread cubes into the bowl.

    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.

    Before and after baking sourdough croutons.

    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

    • Salads
    • By themselves - they make a delicious and crunchy snack!
    • French onion soup
    • Soups
    • Stuffing
    • Casseroles
    • Quiche or frittatas
    • Strata
    • Crushed as a coating for chicken
    Sourdough croutons on a parchment lined baking sheet.

    How to Make Sourdough Croutons Out of Stale Bread

    1. Cut your stale sourdough bread into ½"-1" cubes.
    2. Add olive oil, minced garlic, kosher salt, dried parsley, and ground black pepper to a large bowl. Whisk to combine.
    3. Add in the bread cubes and toss to coat.
    4. Spread them onto a parchment lined baking sheet in an even layer.
    5. Bake at 400ºF for 12-18 minutes, or until lightly browned and crunchy. Toss halfway through for even cooking.
    6. Cool to room temperature before serving or storing.
    An overhead view of a jar of sourdough croutons.

    Storing Homemade Croutons

    1. Allow your croutons to cool to room temperature. This will prevent condensation and spoilage in the storage container.
    2. Add your homemade croutons to an airtight storage container OR freezer bag. Remove any excess air.
    3. 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.
    4. 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

    Can I use sourdough bread for croutons?

    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.

    What can I do with day old sourdough bread?

    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.

    Can homemade croutons be frozen?

    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.

    An overhead shot of a jar of homemade sourdough croutons.

    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

    📖 Recipe

    A jar of sourdough croutons resting on a cloth napkin.

    Homemade Sourdough Croutons

    Crispy, crunchy, and purely delicious! These homemade sourdough croutons are the perfect addition to your favorite salads, soups, and more!
    5 from 5 votes
    Print Pin Rate
    Course: Sourdough Recipes
    Cuisine: American
    Keyword: croutons, Homemade, homemade croutons, leftover bread recipes, leftover sourdough bread recipes, Sourdough, Sourdough Bread, Sourdough Recipes
    Prep Time: 10 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 28 minutes minutes
    Servings: 6 -8 cups
    Calories: 59kcal
    Author: Dolly {Little Home in the Making}

    Ingredients

    • 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

    Instructions

    • 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 ½-1" 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.

    Video

    Notes

    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

    Serving: 1g | Calories: 59kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 138mg | Sugar: 1g

    Please note that some of my blog posts here at Little Home in the Making may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.

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    Reader Interactions

    Comments

    1. Ella

      July 15, 2023 at 11:58 pm

      I have some old bread to use up. Can't wait to try these out.

      Reply
    2. Carol

      April 10, 2024 at 10:08 am

      These are delicious. Thank you

      Reply
      • Dolly | Little Home in the Making

        April 10, 2024 at 3:27 pm

        Thanks Carol! Happy to hear you liked them!

        Reply
    3. Jamie

      December 08, 2024 at 8:17 pm

      5 stars
      This recipe is incredible. I made the croutons with homemade sourdough bread, and they’re so delicious…WAY better than croutons out of a bag, an a huge hit with my family. Thank you!

      Reply
      • Dolly | Little Home in the Making

        December 19, 2024 at 3:09 pm

        Aww that makes me so happy! So glad you love the recipe Jamie!

        Reply
    5 from 5 votes (4 ratings without comment)

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    Hi, I'm Dolly!

    I'm a busy wife, mom, and business owner who loves to find new ways to nourish my family.

    I'm passionate about from scratch cooking, fermenting, herbal remedies, and sourdough baking.

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