How to Make Croutons Out of Sourdough Bread – A Crunchy Accident Turned Staple
So you want to know how to make croutons out of sourdough bread? You’re in the right place. Okay, confession time: I didn’t set out to make croutons the first time. I was cleaning the kitchen, eyeing a half-eaten sourdough boule that had gone a bit… let’s say “rustic” in texture. Toss it? Felt wrong. Eat it? Risky. So I cubed it, tossed it with olive oil, salt, and a bit of thyme — and into the oven it went, more out of guilt than curiosity.
And then — wow. Crunchy edges, chewy centers, that subtle sour tang cutting through every bite. It wasn’t just edible, it was addictively good. That was the moment I realized I’d stumbled onto something worth repeating.
Sourdough croutons aren’t a “recipe” in the intimidating sense — they’re a ritual, a little trick passed between people who hate food waste but love flavor. And in kitchens across the U.S. and Europe, they’ve become a quiet staple — especially in fall and winter when soups and salads need a little extra heft and crunch.
The real beauty? You don’t need much. Just a decent loaf of sourdough, some fat (olive oil or butter — up to you), heat, and patience. The rest is flavor jazz — garlic, herbs, chili flakes if you’re feeling bold.
In the next few steps, I’ll show you how to get that golden crunch just right — without overthinking it. Because sometimes the best kitchen magic starts with, “Hmm… what can I do with this old bread?”
Great question. The short answer: texture and tang. Sourdough holds up in heat, crisps beautifully, and offers a flavor backbone that plain white bread just… lacks. It’s not fancy — just honest. If you’re wondering how to make croutons out of sourdough bread, you’re in for a delicious (and practical) treat.
Wait, Why Sourdough Though?
Great question. The short answer: texture and tang. Sourdough holds up in heat, crisps beautifully, and offers a flavor backbone that plain white bread just… lacks. It’s not fancy — just honest. If you’re wondering how to make croutons out of sourdough bread, you’re in for a delicious (and practical) treat.
Ingredients for Sourdough Croutons – Start with Leftovers (and Imagination)
You don’t need a recipe, really. More like a rhythm. If you’ve ever wondered how to make croutons out of sourdough bread, this is your low-stress roadmap. Croutons — especially made from sourdough — are one of those forgiving kitchen moves that welcome improvisation. But let’s lay down a base you can riff off.
Here’s what I usually grab:
- A hunk of sourdough bread, torn or cut into cubes — about 3 to 4 cups
Not fresh. Seriously — stale is better. If it’s a little dry, it soaks up flavor like a sponge and crisps like a dream. - A few glugs of olive oil — maybe 3 tablespoons
Or melted butter if you’re leaning rich. I’ve even used bacon fat once — don’t judge me. - Garlic powder, just a pinch
Fresh garlic is amazing, but it can burn fast. Powder’s safer for newbies. - Dried herbs — thyme, oregano, rosemary, or whatever’s in the back of your spice cabinet
Don’t overthink it. Croutons forgive. - Salt + cracked black pepper — to taste
You can add more later — undersalt now and adjust once they’re baked.
Optional wildcards:
- Chili flakes if you like a little heat
- Smoked paprika for depth
- Parmesan (post-bake) for that sharp-savory finish
Vegan or Gluten-Free Sourdough Crouton Options?
- Vegan? Easy — stick with olive oil and skip any cheese.
- Gluten-free? Use a good-quality GF sourdough. Not the mushy kind — you want firm texture so it crisps instead of wilting in the oven.
Choosing the Best Sourdough for Homemade Croutons
There’s no one answer. I like loaves that are:
- Chewy, not spongy
- A little tangy (flavor counts)
- Thick-crusted — more crunch, less crumble
Actually, scratch that — use whatever you’ve got. This is about not wasting bread. The rest is bonus.
Can I use flavored sourdough like rosemary or jalapeño?
Yes. Please do. Just tone down your added herbs or spice — no need to double up. I once used cranberry walnut sourdough and it weirdly worked on a butternut squash soup. You do you.
Step-by-Step: How to Actually Make Croutons Out of Sourdough Bread
This isn’t one of those recipes you need to memorize. You’re not baking a soufflé — you’re reviving old bread. Learning how to make croutons out of sourdough bread is all about feel. The key is heat, oil, and not walking away when things start smelling amazing.
Here’s how I usually do it (and yeah, it changes slightly every time):
Step 1 – Preheat Your Oven to 375°F for Perfect Sourdough Croutons
You could do 400°F, but you’ll have to babysit it. 375 is the safe zone — hot enough for a good crunch, slow enough to not torch your herbs.
Step 2 – Cube or Tear Your Sourdough Bread into Crouton-Ready Chunks
I like uneven pieces. They crisp differently, and you get little golden corners that are almost… candied? Just aim for bite-size. No need to measure.
Step 3 – Toss the Sourdough Cubes with Olive Oil, Herbs, and Seasoning
In a big bowl — and I mean big, you want room to toss — add your bread, a few good glugs of olive oil, some garlic powder, dried thyme or rosemary, salt, and black pepper. Use your hands. Yes, it gets messy. No, spoons don’t coat as well.
Step 4 – Spread Seasoned Sourdough Croutons Evenly on a Sheet Pan
Flat, not crowded. If pieces are piled up, they’ll steam instead of crisp. Line the tray with parchment if you hate dishes. Or live wild and skip it.
Step 5 – Bake Sourdough Croutons at 375°F for 15–20 Minutes Until Golden
Flip or stir halfway through — gently. Don’t slam them around; sourdough chunks can be delicate when hot. Start checking at minute 14. Trust your nose — once it smells buttery and toasty, you’re close.
Step 6 – Let the Sourdough Croutons Cool Completely for Maximum Crunch
They won’t be fully crunchy when you take them out. Cooling crisps them. Leave them alone for 10–15 minutes. If you sneak one early, just… don’t burn your tongue. (I always do.)
What if I want extra crispy?
Leave them in for 2–3 more minutes, but turn the oven off and crack the door open. That way they finish crisping without overbaking.
Sourdough Crouton Tips & Variations – All the Weird Things I’ve Tried That Actually Worked
Let’s be honest — once you’ve made croutons once or twice, you start messing with them. Sometimes it’s subtle, like swapping oils. Other times, it’s, “what happens if I toss these with cinnamon and maple?” (Spoiler: it slaps.)
I don’t follow rules here, and you shouldn’t either.
Some variations I’ve loved (and a few that surprised me):
- The late-night Caesar hack
Add a little anchovy paste to your oil mix. Weird? Maybe. But that salty hit? Unmatched. - Chili-maple fusion
Olive oil, red pepper flakes, a dash of maple syrup. Sweet, spicy, addictive. Works oddly well with creamy soups. - Crispy rosemary + lemon zest
This one’s bright and earthy. Zest after baking, not before — trust me, burned lemon tastes like regret. - The “I forgot to buy snacks” version
Add curry powder and nutritional yeast. You’ll eat half straight off the pan. No shame.
If you’re cooking for people with, let’s say, “food sensitivities”:
- No dairy? No problem. Use garlic oil and skip any cheese.
- No gluten? Sub in a firm gluten-free loaf. It won’t taste like sourdough, but if you add enough herbs, no one complains.
- No patience? Air fry them. Or pan-toast. It’s not “proper” but it works in a pinch.
What Do I Do with All These Sourdough Croutons?
Honestly? I snack on them like chips. But if you’re being civilized:
- Toss into kale salad (they soften just enough)
- Float on soup like little golden boats
- Crush over roasted broccoli with lemon
- Or sneak into lunchboxes — yes, even for adults
Sometimes I save the extra and blitz them into crunchy breadcrumbs. Sometimes I don’t. Depends how snacky I feel while cleaning the pan.
Real Talk — Can I Make a Whole Batch of Sourdough Croutons and Store Them?
Totally. Just make sure they’re bone-dry before storing, or they’ll lose their crunch. Airtight jar, cool cupboard, and you’re good for about a week. (But let’s be real — they’ll be gone long before that.)
Nutrition Breakdown – What’s Actually in a Serving of Sourdough Croutons?
Let’s not pretend this is a superfood — it’s toasted bread with oil. But that doesn’t mean it’s a nutritional black hole either. Made right, sourdough croutons can be a flavorful, portion-controlled topping that adds more than just crunch.
Here’s a ballpark based on a ½ cup serving (about a handful — enough for a small salad topping):
- Calories: ~130–160 kcal
(Depends on how much oil you use and how big the bread chunks are) - Total Fat: 7–9g
Mostly from olive oil — and if you’re using a high-quality one, that’s not a bad thing. - Saturated Fat: ~1–2g
(Higher if you’re using butter.) - Carbohydrates: 14–18g
Sourdough’s natural fermentation gives it a lower glycemic index than white bread. - Fiber: ~1–2g
Sourdough has slightly more fiber than basic sandwich bread, but still moderate. - Protein: ~2–3g
Surprisingly decent for a bread-based topping. - Sodium: 150–300mg
Totally in your control depending on how heavy you go on the salt.
Can I Make These Sourdough Croutons Lower-Cal or More Nutrient-Dense?
You can:
- Use less oil. A light spray still crisps nicely.
- Add nutritional yeast instead of cheese for B12 and umami.
- Use whole grain sourdough for more fiber.
- Add flax or hemp seeds post-bake for a crunch + omega-3 combo.
Remember, croutons are flavor enhancers — a little goes a long way. Unless you’re snacking straight off the tray… which, fair.
Sourdough Croutons Troubleshooting – Common Problems and How to Fix Them
Let’s not pretend every batch turns out perfect. Croutons sound simple, but sourdough has a mind of its own — and ovens? They love to lie. So if your crunchy dreams turned into burnt bricks or chewy lumps, you’re not alone. If you’re wondering how to make croutons out of sourdough bread without mishaps, here’s how to fix the most common issues:
Here’s a breakdown of what can go wrong — and how to course-correct next time.
Problem 1 – Sourdough Croutons Are Chewy Instead of Crispy
Why it happens:
- Bread was too fresh (too much moisture)
- You overcrowded the baking sheet
- Didn’t bake long enough or didn’t cool properly
Fix:
- Use older bread next time — or dry it out in the oven at 250°F for 10 mins before seasoning
- Spread croutons in a single layer, no stacking
- Let them cool completely — they crisp as they cool
Problem 2 – Sourdough Croutons Taste Bland
Why it happens:
- Under-seasoned
- Oil didn’t distribute evenly
- You used a super mild sourdough
Fix:
- Don’t be shy with seasoning — and toss with your hands, not a spoon
- Use flavored oils or finish with sea salt, garlic salt, or a hit of Parmesan
- Try a tangier loaf next time — it makes a difference
Problem 3 – Sourdough Croutons Burned Too Fast
Why it happens:
- Oven was too hot (or uneven)
- Added fresh garlic or herbs too early
- Used sugary toppings (like maple or honey) pre-bake
Fix:
- Stick to 375°F and check at 14 minutes
- Add fresh ingredients or sugars in the last 5 minutes of baking
- Flip halfway through and rotate the tray if your oven has hot spots
What If I Already Messed Up This Batch of Sourdough Croutons?
You’ve got options:
- Slightly overcooked? Toss them into soup — the broth softens them.
- Too salty? Mix with unsalted crackers or bread chips to balance it out.
- Totally burnt? Compost it. It happens. You’re still a good cook.
Cooking’s not about perfection — it’s about learning your kitchen’s quirks and rolling with it. The next batch will be better. And probably gone in under 10 minutes.
Frequently Asked Questions – Real Answers for Sourdough Crouton Problems
Can I Make Sourdough Croutons Ahead of Time?
Absolutely — in fact, they’re better that way. Once cooled, store your croutons in an airtight container or glass jar for up to 5–7 days. Just keep them somewhere cool and dry. If they lose a bit of crunch, pop them back in a 300°F oven for 5 minutes.
Can I Freeze Sourdough Croutons?
Yes! Cool completely, then store in a zip-top freezer bag. They’ll keep for a month or two. Reheat from frozen at 300°F for 7–10 minutes — they’ll crisp right back up.
Can I Use Flavored or Stuffed Sourdough for Croutons?
Definitely. Jalapeño-cheddar? Go for it. Olive-rosemary? Yes, please. Just scale back your seasoning so it doesn’t compete. Already-seasoned bread can do a lot of the heavy lifting.
What If I Only Have Soft Sandwich Sourdough?
You can use it, but expect softer croutons. Try drying the bread out first in a low oven for 10–15 minutes before seasoning. You want a firm, chewy texture to start — that’s the crouton sweet spot.
Do I Have to Use the Oven to Make Sourdough Croutons?
Nope — if it’s too hot out or you’re short on time, air fryer or stovetop croutons totally work. Just keep the heat medium-low and stir frequently to avoid scorching.
Conclusion – From Stale Loaf to Show-Stealing Crunch: You Did It
If you’ve made it this far, you probably have a tray of sourdough croutons cooling on your counter — and if you snuck one early, I won’t judge. (I always do.) What started as a way to rescue old bread just became your new favorite kitchen trick.
There’s something incredibly satisfying about transforming “almost trash” into something so snackable, so versatile, so… fancy-feeling. These croutons are humble, sure. But throw them on a salad, a creamy soup, or even a roasted veggie bowl and suddenly you’re that person — the one who makes homemade toppings like it’s no big deal.
And here’s the truth: it isn’t hard. It’s just thoughtful. A little intention, a little heat, and now you’ve got flavor bombs you can brag about.
Tried It? Let’s Talk
Leave a comment below if you gave this a shot — did you tweak the spices? Go air fryer instead of oven? Drop your version (or questions) in the comments. I actually read them.
Want more no-fuss, flavor-packed ways to use up sourdough? Check out these recipes next:
After the “What You’ll Need” section:
→ “Using gluten-free bread? Try our homemade gluten-free sourdough recipe.”
In the “Tried It? Let’s Talk” or CTA area:
→ “Want to learn other smart ways to use old bread? Check out how to make sourdough breadcrumbs for another tasty trick.”
Link to a food safety or nutrition source (e.g., USDA or Healthline) from the Nutrition Info section for fiber or calorie values.
- Example anchor: “Sourdough offers a lower glycemic index according to Healthline.”
Crouton Confessions Welcome!
Did you try the spicy version? Go all in with Parmesan? Let us know how it turned out — and if you’ve got a twist we need to try next. Your feedback shapes what we bake next.