Turn your leftover sourdough bread into something spectacular with this homemade sourdough croutons recipe. Using simple ingredients and store-bought or your own homemade sourdough bread, you can create croutons that add so much flavor and texture to soups, salads and more. With this easy recipe in your repertoire and plenty of ways to customize it, you'll never look at store-bought croutons the same.
If you have ever found yourself staring at a leftover loaf of sourdough bread and wondered what to do with it..
Well, I honestly can't say that I can relate.
Especially when my mom gifts us some of her fresh, homemade sourdough. That stuff disappears fast.
However, I do tend to intentionally set some aside to turn into croutons.
Because whenever we make a garden salad or Chicken Pot Pie Soup (one of my all time favorite creamy soups!) and get to top them with homemade croutons.. Well, it is worth it!
If you have never made croutons before, you may be surprised at how quickly they come together.
I'll show you exactly how to do it below, but essentially you just cut up some bread, toss it with butter and seasonings and bake.
So let's make some homemade croutons!
- Sourdough Bread Loaf- You can make your own croutons with both fresh and stale bread. I love the flavor that comes from using slices of sourdough bread but any type of bread should work. I often use this Honey Oat Bread as well.
- Butter- Salted or unsalted. Olive or avocado oil also work but I prefer to use butter for the flavor. For a tasty variation, you can use leftover bacon grease.
- Fine Sea Salt- Table or kosher salt can be used as well.
- Garlic Powder- A clove of minced fresh garlic can also be used.
- Black Pepper
1. Cut bread into cubes. Cut into your desired crouton size and place into a large bowl. I typically do about ¾ inch cubes but you can change them depending on your preference; smaller cubes may take less time than this recipe calls for and larger cubes may take more.
2. Mix seasonings and butter. In a small, microwave safe bowl, melt butter. Stir in the seasonings until combined.
3. Coat bread. Pour the butter mixture over the cubes of bread and stir until evenly coated.
4. Spread sourdough bread cubes onto a prepared baking sheet. Cover a sheet pan with a silicone liner or parchment paper. Place bread cubes in a single layer and ensure they are a bit spaced out for best results. If they seem crowded, divide them between two baking sheets.
5. Bake. Bake for 10 minutes and then remove from the oven and flip. Bake for 5-10 additional minutes until very lightly golden brown (how golden they get will depend on the type of sourdough you use). Keep a close eye on them after you put them back in from flipping- they will take somewhere between 15-20 minutes total.
6. Cool. Place the pan of fresh croutons on a wire rack and allow to cool for about 20-30 minutes.
Leftovers and Storage
To Store: Cool completely (very important so that they don't end up soggy!) and store leftover croutons in an airtight container or bag at room temperature for up to 4 days.
To Freeze: Cool completely and freeze in a resealable plastic bag (with as much air removed as possible) or container for later use- up to 3 months.
Make It Your Own
Everything Bagel Croutons- Add ½ teaspoon of onion powder, 1 teaspoon of poppyseeds and 1 teaspoon of sesame seeds at the same time as the other seasonings.
Italian Croutons- Use olive oil in place of butter and add 1 teaspoon of Italian seasoning or ¼ teaspoon each of dried basil, oregano, parsley and thyme.
Parmesan Garlic Sourdough Croutons- After flipping, evenly sprinkle 2 tablespoons of finely grated parmesan cheese and return to the oven for the final 5-10 minutes.
Use Another Kind of Bread- While I often make these croutons with sourdough, I also use this same method to make croutons with whatever bread we have on hand. Honey Oat Bread makes for a good crouton as well.
Dairy Free- Ensure you are using a dairy free bread and use olive or avocado oil in place of butter.
Gluten Free- Ensure you are using GF seasonings and choose a gluten-free bread.
Ways to Use Homemade Sourdough Croutons
A good crouton adds a little crunch and a special touch to so many dishes. Try using them:
- In your favorite salad recipe such as Mixed Berry Spinach Salad or Caesar salad.
- As a topping for soup such as Cherry Tomato Soup, Pumpkin Chicken Rice Soup or Pot Pie Soup.
- On a charcuterie board for a delicious complement to your meats and cheeses.
- As a garnish on casseroles and pasta.
- In an egg casserole (try using leftover croutons in place of the bagel in this Everything Bagel Casserole).
Top Tips for Perfectly Crunchy Croutons
To avoid soggy croutons, be sure to follow these key tips:
- Give the bread cubes lots of space on the pan. In order for them to crisp up, they need to have air exposure on all sides. If you are making a big batch, divide them between two pans.
- Allow the sourdough croutons to cool completely before packaging. If there is any residual heat, it will cause them to soften once packaged.
- If using very fresh bread, cut the cubes up and lay them out for 10-20 minutes to help them to dry out slightly.
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And if you enjoyed these croutons...
...you might also like:
- ¼ loaf sourdough bread (about 4 slices or 4 cups cubed)
- 2 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- Preheat the oven to 350 °F. Cut bread into cubes and place in a large bowl.
- In a small microwave-safe bowl, melt the butter and combine with the salt, garlic powder and pepper. Pour over the bread cubes and toss or stir to evenly coat.
- Spread in a single layer on a baking sheet (ensure there is space between the croutons and they are not over crowded) and bake for 10 minutes.
- Remove from oven and stir/flip. Bake for an additional 5-10 minutes, keeping a close eye on them, until lightly golden brown.
- Remove from the oven and allow to cool completely before using.
More Homemade Staples!