How to Make Croutons from Sourdough Bread – Easy Recipe

How to Make Croutons from Sourdough Bread – Crunchy, Flavorful, Fast

Ever wondered how to make croutons from sourdough bread that are golden, crunchy, and way better than anything in a bag? Same. I had a half loaf of sourdough sitting on the counter, drying out fast, and instead of tossing it — I turned it into the best homemade croutons I’ve ever tasted.

If you’ve ever wondered how to make croutons from sourdough bread — the kind that are crispy, golden, slightly chewy in the center, and way better than those dry cubes in plastic bags — you’re in for a treat. This recipe’s easy, unfussy, and frankly kind of fun. You tear bread, toss it in garlicky oil, bake until crunchy, and try not to eat them all straight off the tray. (Spoiler: you will.)

Croutons go way back — like, centuries. It’s basically what people did when they didn’t want to waste bread. In Europe, they’d pan-fry it. In the U.S., we bake it, season it, and call it gourmet. Either way, the sourdough version? Elite. Tangy, hearty, crunchy — like flavor bombs for your soup or salad.

I make a batch at least once a week now. Sometimes just to snack on. Sometimes to top soup. And sometimes because I know someone in this house will leave half a loaf out again. Either way, it’s worth it — and I’ll show you exactly how.

Ingredients to Make Croutons from Sourdough Bread (Plus Smart Swaps)

This recipe is beautifully simple — just a handful of real ingredients you probably already have. That’s kind of the point: it’s resourceful, flavorful, and flexible.

Here’s what you’ll need:

Gluten-Free or Vegan Sourdough Crouton Options

• Gluten-Free: Just use gluten free sourdough — it crisps up just as well.
• Vegan: Stick with olive oil and skip the cheese, or use nutritional yeast for that umami kick.

Pro Tips for Better Sourdough Crouton Flavor

• Bread texture matters: You want slightly stale bread, not rock-hard. If it’s too fresh, let it sit out uncovered for a few hours.
• Crust on or off? Totally your call. I leave mine on for extra crunch and color.
• Pre-cubed bread? Works in a pinch, but torn pieces = better texture and rustic vibes.

What You’ll Need to Make Croutons from Sourdough Bread

You honestly don’t need much for this — and that’s what makes it so brilliant. It’s more about the method than any fancy ingredients. That said, a few small choices do make a big difference.

Here’s what I use most of the time (plus a few easy swaps):

• 3–4 cups of cubed sourdough bread (a little stale is perfect)
  → Fresh bread works, but you might need to toast it a bit longer.
• 3–4 tablespoons olive oil
  → Avocado oil? Totally fine. I’ve even used melted ghee once — not mad at it.
• ½ teaspoon garlic powder
  → Minced fresh garlic is amazing, but it burns fast, so keep an eye on it.
• ¼–½ teaspoon salt
  → Start small — it’s easy to overdo it with seasoned bread.
• ½ teaspoon dried herbs (optional)
  → Thyme, rosemary, Italian mix — anything goes.
• A few cracks of black pepper (optional)
  → I add this when I want a little edge.
• Grated parmesan or nutritional yeast (optional)
  → Adds depth, especially if you’re skipping other seasonings.

Sourdough Crouton Tips Learned from Trial and Error

• Don’t cut the cubes too small — they’ll dry out before they crisp up.
• Slightly stale bread is your best friend. Not rock-hard… just, you know, day-old.
• Skip the crust? Up to you. I leave it for the crunch. My kids… not so much.

How to Make Sourdough Croutons the Real-Kitchen Way

Alright — let’s not overcomplicate this. You’ve got bread that’s a little past its prime. You’ve got olive oil, some salt, maybe a few things in the spice cabinet. You’re halfway there.

Here’s how I do it. Not perfect, but it works every time.

Step 1: Preheat the Oven to Make Sourdough Croutons (and Don’t Forget It’s On)

Set your oven to 375°F, and let it warm up while you cube the bread. I’ve preheated the oven before and then completely forgot about it — so maybe just leave a sticky note or something.

Step 2: Cube or Tear the Sourdough Bread for Croutons

Use a serrated knife if your loaf is tough. Cut into rough cubes — think bite-sized, but not too tiny. I sometimes tear them by hand if I want a more rustic look. Torn pieces trap oil better, and they toast up with these crunchy, uneven edges that are just… better.

Too fresh? Leave the cubes out for a bit — they’ll dry up on their own. Better texture, trust me.

Step 3: Add Oil and Seasoning to the Sourdough Croutons

Toss your bread in a bowl with a few glugs of olive oil. Not too much. Then add:

• Salt
• Garlic powder (or fresh, if you don’t mind watching it closely)
• Maybe some thyme, oregano, rosemary — whatever you like

Mix with your hands or a spoon until it’s all shiny and smells like it wants to be eaten.

Step 4: Bake the Sourdough Croutons (and Keep an Eye on Them)

Spread the bread out on a baking sheet. One layer. No overlaps.

Bake for 15–20 minutes. Flip once if you remember (I usually forget). Around minute 12, your kitchen will start to smell incredible — that’s your cue to check them. Some will brown faster than others. Pull those out, let the rest keep going.

Step 5: Let the Sourdough Croutons Cool (If You Don’t Eat Them All First)

Let them cool so they don’t get chewy from steam. But honestly, I snack on a few while they’re still warm. Who doesn’t?

Store them in a jar or bag for a few days. If you made a big batch? They freeze surprisingly well. Just don’t tell anyone or they’ll all disappear.

Want Them Extra Crunchy?

Lower the oven to 325°F, bake longer (like 30 minutes), and stir a couple of times. They’ll get super crisp — almost like crackers.

Tips & Variations for Sourdough Croutons (Make It Your Way)

Once you’ve made these once, it’s hard not to start riffing. Like, you’ll do the “classic” version — olive oil, garlic, salt — and then next time you’ll wonder, what if I used smoked paprika? Or lemon zest? That’s where the fun begins.

Here are a few ways to mix it up without messing it up.

Flavor Swaps That Actually Work

• Smoked Paprika + Sea Salt
  Adds a warm, earthy depth. Feels like a campfire but in a salad. Amazing with tomato soup.
• Lemon Zest + Rosemary
  Bright, sharp, a little fancy. This one feels like something you’d get at a nice café.
• Parmesan + Black Pepper
  Kind of a Caesar salad hack — throw these on top and it tastes like you planned it.
• Chili Flakes + Olive Oil
  Spicy, simple, great with beans or lentil soup. Add honey if you’re feeling bold.

Diet-Friendly Tweaks

• Gluten-Free?
  Just use gluten-free sourdough. Works the same. Crisp, golden, no weird texture.
• Vegan?
  Skip the cheese and go for nutritional yeast — gives that savory, cheesy depth without the dairy.
• Low-Sodium?
  Cut back on salt and load up on herbs. Rosemary and thyme carry a lot of flavor on their own.

Serving Ideas That Go Beyond Salad

• Toss on soup — especially creamy ones like butternut or mushroom. Adds crunch + contrast.
• Top off avocado toast — yes, seriously. Try it.
• Use them instead of crackers — with hummus, dips, even baked feta.
• Snack bowl — put them out like party mix. They’ll disappear fast.

Kitchen truth: Most people don’t eat croutons because they “should.” They eat them because they’re weirdly addictive. So go ahead and lean into that.

What’s in These Croutons? (Let’s Talk Nutrition)

Let’s be honest — croutons aren’t exactly “superfoods.” But when you make them yourself, with decent bread and good olive oil, they’re a far cry from the overly salty cubes you find in bags at the store.

Here’s what you’re looking at nutritionally — give or take — for a small handful (say, ¼ cup):

• Calories: About 100–110
• Fat: Around 6g, mostly from olive oil
• Carbs: 12–14g, because… well, they’re bread
• Protein: 2–3g, nothing major but not nothing
• Fiber: Just a bit — unless you use whole grain sourdough
• Sodium: Depends on your salt shake — you’re in control

Basically: They’re snacky, they’re flavorful, and they’re not pretending to be kale chips. And that’s okay.

If You’re Watching Nutrition Closely…

• Use less oil — a light drizzle or cooking spray still gives you crunch
• Go for whole grain sourdough for better fiber
• Skip the cheese if you’re avoiding saturated fat
• Or… just eat a few and enjoy your soup. Balance, right?

Common Problems (And What to Do When Things Go Sideways)

Making croutons sounds foolproof… until you burn half the tray or end up with little bread rocks no one wants to chew. Don’t worry — it happens. I’ve done all of it.

Here are the most common crouton fails — and how to fix or avoid them:

Problem: “They Burned Before They Even Looked Done”

What probably happened:

• Oven was too hot
• Tray was too crowded
• You walked away for “just a second” (we’ve all done it)

Fix it next time:

• Stick to 375°F, or even go lower (350°F) if your oven runs hot
• Spread the cubes out with space between — no stacking
• Check them at the 10-minute mark and trust your nose

Problem: “Too Hard. Like, Break-A-Tooth Hard.”

Yeah… that’s not the goal.
You either overbaked them or used bread that was already bone-dry.

Fix:

• Try cutting your bake time by 5–7 minutes
• Tear your bread instead of cubing — torn pieces crisp without drying out
• Use slightly stale bread, not crusts that feel like concrete

Problem: “Too Soft — No Crunch”

What happened:

• Too much oil
• Didn’t bake long enough
• Bread was too fresh and moist

Fix:

• Go lighter on the oil — they don’t need to be drenched
• Bake them a few minutes longer or finish them at a lower temp
• Let fresh bread dry out on the counter before using

Problem: “They Got Soggy After Cooling”

Classic mistake:
You put them in a container while still warm — the steam makes them soft again.

Fix:

• Always let them cool completely on the tray before storing
• Store in an airtight jar or tin (plastic bags = meh)
• If they go soft? Re-toast at 300°F for 5–10 minutes

Are stale croutons salvageable?

Yep — pop them back in a low oven (around 275°F) for 10–15 minutes. They’ll crisp back up like nothing happened.

Frequently Asked Questions (FAQ)

Can I use any kind of sourdough?

Totally. Whether it’s a classic white sourdough, rye, seeded, or even a funky spelt version — if it’s slightly stale, it’ll work. Just keep in mind: darker or denser loaves take a little longer to crisp, and may have a deeper flavor.

Can I use fresh bread?

You can, but I don’t really recommend it. Super fresh bread is soft and holds more moisture, which means your croutons might go soggy or take forever to dry out in the oven. If you only have fresh, cube it and let it sit out for a few hours — even overnight if you can.

What if I don’t have olive oil?

Use what you’ve got — avocado oil, melted butter, ghee, or even a neutral oil like sunflower. Just know that each fat brings a slightly different flavor and finish. Olive oil is classic for a reason, but this recipe is forgiving.

Can I make these ahead of time?

Absolutely. In fact, they store well for about a week in a sealed jar or container. Just make sure they’re totally cooled before sealing them up. Warm croutons in a container = steam = soggy.

Can I freeze them?

Yep. Once fully cooled, pop them into a freezer-safe bag, squeeze out the air, and stash them. When you’re ready to use, toss them straight onto your soup or salad — or re-toast in a low oven to bring back the crunch.

Final Thoughts: Don’t Toss the Bread — Make Croutons

If you’ve ever stood over your cutting board with a stale half-loaf of sourdough wondering what to do with it — now you know. Don’t toss it. Don’t turn it into bread pudding (unless that’s your thing). Just cube it, season it, bake it, and call it what it is: your new favorite crunchy topping.

There’s something oddly satisfying about homemade croutons. They’re simple, sure. But they’re also a little indulgent. A little savory. A little addictive. And once you make them once? You’ll start making extra sourdough just to have leftovers.

So hey — if you try this recipe, I’d love to hear how it went. Drop a comment below, tell me what seasonings you used, or tag me if you post it anywhere. And if you’re looking for more ways to use up old bread, I’ve got a few more recipes I think you’ll love:

• Savory Bread Pudding with Herbs & Mushrooms
• Crispy Sourdough Garlic Chips
• Rustic Tomato Soup with Croutons Built In

King Arthur Baking – Bread Storage Tips

Serious Eats – Why Sourdough Works

If this helped you learn how to make croutons from sourdough bread, let me know in the comments — or tag me in your next crunchy batch!