Homemade sourdough croutons > store-bought croutons
Honestly, once you make a batch of homemade croutons, you will never go back to bagged store-bought! Perfectly crispy, full of flavor, and surprisingly easy to make.
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All you need is crusty bread and olive oil, and spices if desired. Sourdough bread is my favorite type of bread to use for homemade croutons, as it’s crusty with a good crumb, and I love the slightly tangy flavor it brings. And we always have a loaf in our house to whip up a batch.
They are the perfect way to use old bread that is on its way out, but also, I’ve made these sourdough bread croutons with fresh bread, and they are just as tasty! Make a big batch and add them to salads (like this kale caesar), soups, or wherever you like! Honestly, I can eat them by the handful as a snack – they are so good!
Why you’ll love this sourdough crouton recipe
- beyond easy to make!
- made from simple ingredients – no preservatives needed!
- SO much better than store-bought!
- customizable – feel free to change up spices and herbs to change the flavor!
Ingredients
- sourdough bread – fresh or leftover bread works the same!
- olive oil
- garlic powder
- dried parsley
- salt and pepper
How to make sourdough croutons
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Cut bread.
Roughly cut bread into 1-inch cubes.
Season bread.
Add bread to a large bowl or the baking sheet. Drizzle olive oil and sprinkle with spices and salt. Using your hands, toss until evenly coated.
Bake.
Spread the bread out in a single layer, making sure to leave some room between slices for even airflow. Bake for 15-18 minutes, stirring halfway through, until they are golden brown and crunchy.
Let cool.
Sprinkle with a little more sea salt if desired (I recommend doing this).
Storage and reheating
Sourdough croutons FAQ
Croutons can easily be frozen. Let cool completely and then transfer to a large freezer bag (we love reusable silicone ones) and freeze for up to 3 months. Let them thaw at room temperature or overnight in the fridge.
Croutons are not gluten-free. To have gluten-free croutons, you need to use gluten-free bread.
Substitutions
- sourdough bread – fresh or leftover sourdough bread works. If you don’t have sourdough, another crusty loaf will work.
- olive oil – avocado oil will work instead.
- spices and dried herbs – feel free to get creative. Try onion powder, dried rosemary, dried thyme, and more. You could also try fresh herbs, but they will need to be hearty ones like rosemary or thyme.
Here are some additions you can make:
- parmesan cheese
- spices and dried herbs – feel free to get creative. Try onion powder, Italian seasoning, dried rosemary, dried thyme, dried oregano, and more.
- fresh herbs – they will need to be hearty ones like rosemary or thyme.
Recipes to use homemade sourdough croutons
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Sourdough Croutons
ingredients
- 8 ounces sourdough bread, roughly chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley (optional)
- salt and pepper, to taste
instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Roughly cut bread into 1-inch cubes.
- Season bread. Add bread to a large bowl or the baking sheet. Drizzle olive oil and sprinkle with spices and salt. Using your hands, toss until evenly coated.
- Bake. Spread the bread out in a single layer, making sure to leave some room between slices for even airflow. Bake for 15-18 minutes, stirring halfway through, until they are golden brown and crunchy.
- Let cool for 10 minutes. Sprinkle with a little more sea salt if desired (I recommend doing this).
- Enjoy! Add to salads, soups, or wherever you like!
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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