Homemade Sourdough Bread Croutons are delicious in soups, salads, and on snack boards. They’re an economical way to use leftover sourdough bread. They’re easy to make with just five basic ingredients and add that little bit of special to your favorite recipes like Caesar salad or soup. In this recipe, I’m sharing how to make seasoned croutons from sourdough bread in the oven with olive oil (plus a breadcrumb bonus)! This recipe is vegetarian or vegan.
Crunchy Croutons from Sourdough Bread
If you’re into making Rustic Sourdough Bread, and crunchy things like Sourdough Discard Crackers, you’re going to love using leftover bread to make these tasty croutons. Homemade sourdough bread croutons add that little extra something special to salads and soups.
In this recipe, we’re whippin’ up this crouton recipe in the oven and making croutons that are either lightly crunchy or boldly crunchy (this is the window of crunchy!).
This Sourdough Croutons Recipe Is:
- made with olive oil
- crunchy and garlicky
- only 5 ingredients
If you love Sourdough Recipes, you’re going to enjoy these tasty and versatile croutons.
About the Key Ingredients
- Sourdough Bread: You’ll need about 1/2 of a two-pound loaf. You can make sourdough croutons from homemade sourdough bread, like from Seeded Multigrain Sourdough Bread, or from store-bought sourdough. Leftover sourdough bread or day old bread is best.
- Garlic Granules: To season the croutons, garlic is always a yes! If needed, you can sub garlic powder reducing it to half the amount called for in the recipe.
- Dried Herbs and/or Fresh Parsley: Dried herbs will be mixed with garlic, salt and oil. You can use Italian seasoning or a mix of other dried herbs such as oregano, basil, thyme and/or rosemary. Fresh herbs are optional and can be sprinkled on the croutons after they come out of the oven.
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How to Make Baked Sourdough Croutons
Step by Step
For this homemade sourdough crouton recipe, you can tear the bread into craggy chunks, or slice them for a more uniform appearance. Just ensure the pieces are about the same size so they bake evenly. Making croutons in the oven couldn’t be easier!
If you’d like to add a salty, cheesy finish, sprinkle a few tablespoons of Parmesan cheese over the croutons after they come out of the oven.
The Best Bread for Croutons…
Sourdough, of course! You can use almost any sourdough bread, but I like crusty boules best. Sourdough sandwich breads like this Maple Oat Sourdough Loaf are a little too soft for crunchy croutons. So, go for a homemade crusty loaf or a sourdough loaf from your local bakery for best texture.
Be sure you’re working with at least one day old bread for this baked croutons recipe, as this gives it a bit of time to dry out and soak up the olive oil.
What to Serve Your Sourdough Croutons With
- With Salad: So good in salads, use sourdough croutons when you want a little extra crunch and flavor like in this Vegetarian Kale Caesar Salad.
- With Soups: For crunch and texture, these crunchy sourdough croutons can be used as a garnish on soups like in this creamy Roasted Sweet Potato Carrot Soup.
- On Snack Boards: I love chunky sourdough croutons on a snack board. They make a flavorful and crunchy vehicle for dips like this Pesto-Spinach Whipped Ricotta Dip
Pro Tips
- The Window of Crunchy: Homemade Sourdough Croutons can go from crunchyish to really crunchy depending on how long they’re in the oven. I call this the “window of crunchy” which is 15-25 minutes. Bake less for a softish crunch, bake for the full time for major crunch!
- More Garlic Please: I love these croutons with just a bit of garlicky flavor, but you can add a bit more, 1/8 teaspoon, to create a bolder garlic flavor.
Crunchy Croutons from Leftover Sourdough Bread
Ingredients
- 6 cups (310 grams) Rustic Sourdough Bread torn or sliced into about 1/2 inch pieces (you'll need just under 1/2 of a two pound loaf)
- 2 1/2 tablespoons Extra Virgin Olive Oil
- 1/4 teaspoon Garlic Granules or 1/8 teaspoon garlic powder
- 1/2 teaspoon Fine Sea Salt
- 1 1/4 teaspoon Dried Italian Herbs *see note
Optional Ingredients
- 2 tablespoons Grated Parmesan Cheese
- 1-2 tablespoons Chopped Fresh Parsley
Instructions
- Set an oven rack to the center of the oven. Preheat the oven to 350 Fahrenheit (180 Celsius). For this recipe, you can line a large sheet pan with parchment paper or bake the croutons directly on a sheet pan, without parchment. Transfer the bread cubes to the sheet pan.
- In a small mixing bowl, whisk the olive oil, garlic, salt and dried herbs.
- Drizzle half the oil mixture over the croutons. Use your hands or spatula to toss the bread cubes, squeezing the bread gently as you go to allow the oil mixture to infuse the bread. Drizzle the remaining oil mixture over the cubes and mix again until all the bread cubes have been touched by the oil mix.
- Arrange the bread cubes in an even layer, then bake in the preheated oven for 15 minutes. Stir, and rotate the pan, testing a crouton for desired crunchy. Bake 5 minutes more for more crunch (20 minutes total – this is my crunch happy place) or 8-10 minutes more (23-25 minutes total) for major crunch!
- Once out of the oven, sprinkle with Parmesan cheese (optional) and enjoy within a few hours. Share croutons warm or cool completely then sprinkle optional fresh herbs over the croutons. The croutons will get crunchier as they cool.
- To Store: Room Temperature: Allow the croutons to cool completely on the sheet pan, then transfer to a lidded container or storage bag. Store at room temperature in an airtight container for up to a week (if using Parmesan, consume the croutons within a few hours, otherwise freeze them).Freezer: Sourdough croutons freeze really well, up to two weeks. Thaw at room temperature for about an hour.
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