Sourdough Croutons

Name: Sourdough Croutons
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 slices sourdough bread (cubed (about 4 cups)); 3 Tablespoons olive oil (or avocado oil); 3 teaspoons Italian seasoning; ½ teaspoon garlic powder; ¼ teaspoon Salt; ¼ teaspoon Pepper

By Brittany Mullins

Published May 12, 2022

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Need to use up leftover sourdough bread? These sourdough croutons are super easy to whip up and you only need 2 main ingredients. They’re crunchy, flavorful and perfect to use in salads, soups or as a snack!

With my love for salads, I can’t believe I haven’t shared a basic crouton recipe. I have shared a recipe for sweet potato croutons, but never a classic crouton recipe with bread. That is until today!

I love making croutons with sourdough bread, mainly because Isaac’s mom bakes us a loaf every week so I always have leftover sourdough on hand, but also because I love the flavor and it results in perfectly crunchy croutons every time!

Sourdough croutons on a baking sheet lined with parchment paper. A spoon is lifting a few croutons off the baking sheet.

Why You’ll Love This Recipe

You only need 2 main ingredients, plus seasonings!
This is the perfect recipe to use up leftover bread.
It comes together in just 20 minutes.
The seasonings are completely customizable!
Healthier than store-bought croutons. No preservatives or added sugars over here!

Ingredients measured out to make sourdough croutons: sourdough bread, garlic powder, Italian seasoning, salt, pepper and olive oil.

Ingredients Needed

sourdough bread – for the best results you want bread that is a few days old. Store-bought or homemade sourdough bread will both work! If you don’t have sourdough, any type of bread should work just fine.
avocado oil or olive oil – to help the seasonings stick to the bread and to help achieve crisp, golden brown edges. Melted butter will also work.
seasoning – a blend of Italian seasoning, garlic powder, sea salt, and black pepper.

Side by side photos showing how to make sourdough croutons: chunks of seasoned bread cubes on a sheet pan, before and after being baked.

How to Make Homemade Croutons

Homemade croutons couldn’t get any easier to make! Start by preheating your oven to 400°F and lining a rimmed baking sheet with parchment paper.

Add your sourdough bread cubes to a large bowl. Drizzle oil and sprinkle on Italian seasoning, garlic powder, salt and pepper. Toss to combine.

Spread cubes onto a prepared baking sheet and bake for about 15 minutes, flipping croutons halfway. You’ll know they’re done when they’re crisp and browning.

A closeup look at sourdough croutons on a baking sheet lined with parchment paper.

Variations

As I mentioned, these croutons are completely customizable! If you don’t have sourdough bread on hand, feel free to use any type of bread. You can also get creative with the seasonings you use. Here are some ideas:

Cheese – Add shredded parmesan for a cheesy variation. Nutritional yeast would probably be delicious for a dairy-free version.
Spicy – Add a dash of cayenne pepper or red pepper flakes for a touch of spice!
Mexican – Skip the Italian seasoning and add chili powder, cumin and paprika for a Mexican style crouton that would be delicious served on my taco salad.
Sweet – Toss your bread cubes in oil (or melted butter), cinnamon and sugar for a sweet crouton!

How to Serve

Once the sourdough croutons are nice and crisp you can add them to just about anything your heart desires. They are especially good on salads and creamy soups though! Here are some recipes to try:

My kale caesar salad would be perfect with these croutons served on top!
Top this fuji apple salad for an added crunch.
Add a layer to this black bean mason jar salad or chicken avocado club salad.
I love this garlicky kale salad as a side salad, top it with these croutons to make it more filling.
These croutons would be delicious served on top of this tomato basil soup or vegan potato soup.

Sourdough croutons on a baking sheet lined with parchment paper.

How to Store

Homemade croutons store really well! I love making a big batch at the beginning of the week to have on hand for salads throughout the week.

For leftovers, store them at room temperature in an airtight container for up to 2 weeks. Just make sure your croutons have cooled completely before storing otherwise they will get soft!

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