How to Make Homemade Sourdough Croutons
This is one of those simple, back-to-basics recipes that doesn’t need much explaining—but once you make it, you’ll likely never buy croutons from the store again.
Homemade sourdough croutons feature a crunchy exterior and a slightly chewy center. They’re beautifully golden brown and bursting with flavor that’s made from real sourdough bread, a healthy seed-free oil, and simple seasonings commonly found in most pantries.
If you need something to pair these croutons with, they pair wonderfully with a good salad, like my Shrimp Caesar Salad, or a warm, hearty soup like this Kale and White Bean Sausage Soup.
If you’ve ever had a loaf of sourdough starting to go a little stale on the counter, this is exactly what it was meant for.
These easy sourdough croutons are perfect for salads, soups and stews, or just for snacking straight from the pan. They’re almost addicting!
Why Stale Sourdough Makes the Best Croutons
Sourdough has a naturally chewy structure and a sturdy crust, which helps it hold its shape when baked into croutons. When bread turns stale, most of its moisture has already evaporated.
It’s important to use stale bread because it allows the cubes to crisp up faster and more evenly in the oven.
How Stale Should Sourdough Bread Be for Croutons?
The best sourdough for croutons is bread that is 1-3 days old and feels firm or slightly dry to the touch.
If your bread is still soft in the center, you can cube it and let it sit out for a few hours to dry slightly before baking.
Avoid bread that is moldy or overly hard, as it won’t season or bake evenly.
Best Oil to Use for Homemade Sourdough Croutons
Olive oil is the most popular choice because it adds flavor while helping the croutons crisp. However, you can also use:
- Avocado oil (neutral + high heat stable)
- Melted butter or Ghee (richer flavor)
- Infused oil (extra flavor boost)
Using enough oil to lightly coat (but not soak) the bread is key to crispy croutons.
Common Mistakes When Making Homemade Sourdough Croutons
- Using too much oil – Leads to chewy croutons
- Overcrowding the pan – Causes steaming instead of crisping
- Not baking long enough – Centers stay too soft
- Storing before cooling – Traps steam and softens croutons
Tips for the Best Homemade Sourdough Croutons
- Use slightly stale bread – It soaks up oil better and bakes crispier.
- Don’t overcrowd the pan – Give cubes space for even browning.
- Flavor variations – Try smoked paprika, rosemary, or Parmesan for different profiles.
- Check frequently near the end – Ovens vary; croutons can burn quickly.
Ingredients
Scroll down to the bottom of this post for the full ingredient amounts and printable instructions for these simple homemade sourdough croutons.
- Sourdough Bread- Any type of sourdough bread work- a leftover boule, sandwich bread, etc. Bread that’s at least 1 day old works best.
- Oil- Use any neutral flavored oil you prefer. I like to use olive oil.
- Seasonings- I’m using sea salt, pepper, and a little garlic powder to keep it simple. Feel free to experiment and add your favorite seasonings.
Tools & Equipment
- Knife & Cutting Board– a serrated bread knife works best for slicing the bread into cubes.
- Measuring Cups & Spoons- for measuring the oil and spices.
- Mixing Bowl- choose a large mixing bowl, so you can easily mix everything together and toss.
- Whisk- for whisking the seasonings into the oil.
- Baking Sheet– choose a large baking sheet that will allow the croutons to no be overcrowded and bake evenly.
Step-by-Step Instructions
1. Preheat oven to 375°F.
2. Cut the day-old sourdough bread into ¾ to 1-inch cubes.
3. In a small bowl, whisk olive oil with garlic powder, salt, and pepper.
4. Add the sourdough bread cubes to the seasoned olive oil mixture and toss well so everything is evenly coated.
5. Spread the oil coated bread cubes on a large, rimmed baking sheet in an even layer.
6. Bake 12–15 minutes, tossing once halfway, until golden and crisp.
How to Store Sourdough Croutons
Store cooled croutons in an airtight container at room temperature for up to 1 week.
For longer storage, freeze and re-crisp in the oven.
Yes, you can use fresh sourdough bread, but day-old or slightly stale bread works best. Fresher bread has more moisture, so it may take a few extra minutes to crisp up in the oven. For the crunchiest results, let very fresh bread cubes sit out uncovered for 10–30 minutes (or overnight) before seasoning and baking to help dry them slightly.
This usually happens if the bread cubes are overcrowded on the baking sheet (not enough air circulation), if they’re too moist to start with, or if they weren’t baked long enough/stirred during cooking.
Absolutely—once cooled and fully crisp, pulse them in a food processor or blender until you reach your desired texture (fine for coatings, coarser for toppings). They’re fantastic for breading chicken/fish, topping casseroles, or mixing into meatloaf. Store homemade sourdough breadcrumbs in an airtight container for up to a month, or freeze for longer. The tangy flavor adds a delicious twist over plain breadcrumbs!
Homemade Sourdough Croutons
Ingredients
Directions
- Preheat oven to 375°F.
- In a large mixing bowl, whisk olive oil with garlic powder, onion powder, salt, and pepper.
- Add the bread cubes and toss well so everything is evenly coated.
- Spread bread cubes on a large rimmed baking sheet in an even layer.
- Bake 12–15 minutes, tossing once halfway, until golden and crisp.
- Cool completely before storing (they crisp up more as they cool).
Nutrition
Notes
- Store in an airtight container at room temperature for up to 1 week
- Freeze up to 2 months (re-crisp in the oven)
