Making Sourdough Croutons is a great way to bring new life to leftover sourdough bread that’s past its prime or slightly stale. Sourdough’s naturally tangy flavor and hearty texture make for irresistibly crunchy croutons that elevate any salad—especially a classic Caesar Salad—to gourmet status.
With this simple recipe, no piece of sourdough will ever go to waste again!
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When we find ourselves with dry or stale bread, we can quickly turn it into croutons, perfect for topping salads and soups, or sourdough breadcrumbs to coat Chicken Parmesan or Eggplant Parmesan for an extra crispy finish. If you are a fan of Sourdough Bread, these Sourdough Croutons are sure to become a household staple. You’ll never go back to store-bought croutons.
Sourdough Croutons Recipe
The airy texture and distinct character of sourdough bread make it ideal for making delicious croutons.
During my Cookbook photoshoot, one of the tricks my photographer used to make croutons for salad was to tear the bread by hand, as this simple trick makes for the most stunning croutons that truly say ‘made with love.’ Of course, you can also chop the bread if you prefer—do whatever makes you happier.
The process of making homemade sourdough croutons is just like making traditional croutons, but sourdough bread may take a bit longer to dry out. Be sure the croutons are fully crisp and dried before storing them to avoid any chewy croutons or spoilage.
Ingredients for Sourdough Croutons
Homemade Croutons are incredibly easy to whip up—once you have the sourdough bread, all that’s left is a quick toss in flavorful seasonings!
- Sourdough Bread – Has a tangy flavor and a chewy texture that crisps up beautifully in the oven. Use day-old sourdough bread for the best texture. You want it to be slightly dried out (stale bread is perfectly fine).
- Extra Virgin Olive Oil – Helps the bread pieces toast evenly, adds a rich flavor, and creates that golden, crispy exterior.
- Salt and Pepper – Add a subtle seasoning that balances and complements the tanginess of the sourdough. If you want to get creative, see the variation ideas below.
Optional Crouton Mix-In’s
Take your croutons to the next level by adding these optional dried herbs and mix-ins for a customized, gourmet twist:
- 1/2 tsp garlic powder
- 1/2 tsp herbs de Provence (thyme, rosemary, oregano, marjoram)
- 1/2 tsp Italian seasoning
- 1 Tbsp chopped fresh dill
- 6 Tbsp freshly grated parmesan cheese (about 1.5-2 oz)
How to Make Homemade Sourdough Croutons
- Prepare – Preheat oven to 350°F. Set bread cubes in a large bowl and drizzle with olive oil. Toss to coat, then sprinkle with salt, pepper, and your desired seasonings and/or cheese, tossing again to coat.
- Bake – Spread the cubes out onto a large baking sheet and bake until golden brown. Bake for 20-30 minutes, turning the croutons after 15 minutes for even browning. The timing will depend on the size of your croutons. Once the croutons are firm and fully crisp, remove from the oven and cool completely before storing.
How to Serve Sourdough Croutons
Here are my favorite ways to use Sourdough Croutons:
- Caesar Salad (My kids love this with our Creamy Caesar Dressing.)
- Over Soup – Sprinkle croutons over Tomato Soup or French Onion Soup
- Panzanella Salad – Make a BREAD salad!
- Baked Mac and Cheese – Add crushed croutons to the top of your macaroni and cheese or casseroles for a crunchy topping.
- Stuffing – Swap traditional croutons for sourdough in your favorite holiday stuffing recipes.
- For Snacking – Let’s be honest—we’ve all snacked on a crouton or two just to enjoy that irresistible crunch!
- Sourdough Bread Crumbs – Crush the cooled croutons into crumbs.
Storing Sourdough Croutons
Before storing, make sure you bake the croutons until crispy. If they are still soft, they will be chewy and will spoil faster. Make sure the croutons are fully cooled before storing.
- Store at Room Temperature – store in an airtight container at room temperature in a low-humidity area for up to a week, or sometimes longer. If you add cheese to your croutons, store them for 3-5 days, as they may spoil faster.
How to Re-Crisp Your Croutons
If your croutons soften or if you are in a humid environment, place them on a sheet pan and bake at 200°F for about 5 minutes or until they’re crispy again.
I hope you find this recipe not only simple but also absolutely delicious. Don’t let your leftover bread go to waste—there’s always a way to repurpose it while enjoying the unique benefits of sourdough bread.
More Sourdough Recipes
If you’re new to sourdough baking, start here with some of our favorite sourdough recipes and sourdough discard recipes! Learn everything from creating and maintaining a starter to using it in fantastic recipes that are irresistibly delicious.
Sourdough Croutons Recipe
Making Sourdough Croutons is a great way to bring new life to leftover sourdough bread. Use them to bring a delicious crunch to your salads and soups.
Servings: 12 servings (makes 6 cups)
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Preheat your oven to 350°F. In a large mixing bowl, drizzle the bread cubes with olive oil and toss to coat. Sprinkle with salt, pepper, and your choice of seasonings and/or cheese, tossing again to ensure everything is evenly coated.
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Spread the cubes in a single layer on a rimmed baking sheet and bake until golden brown, about 20-30 minutes. Turn the croutons halfway through, after 15 minutes, for even browning. Once they’re firm and fully crisp, remove from the oven and let them cool completely before storing*.
*Bake the croutons until they’re fully crispy; if they remain soft, they’ll be chewy and spoil more quickly during storage.
Storing the Croutons:
- Store at room temperature in an airtight container in a low-humidity area for up to a week or longer in some cases. If cheese was used, store for 3-5 days as it may spoil more quickly.
- Store in a cool, dry area, and keep them away from humidity to prevent croutons from becoming stale or moldy.
69kcal Calories7g Carbs2g Protein4g Fat
Nutrition Facts
Sourdough Croutons Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
