Sourdough Crouton Recipe

Yield: cups

Prep Time: 10

Cook Time: 15

Total Time: 25

Got leftover sourdough bread? Turn them into these delicious Sourdough Croutons! Crispy, crunchy golden nuggets go perfectly on top of fresh salads or warm bowls of soup. This sourdough crouton recipe only needs a few simple ingredients and 15 minutes to bake. Experiment with different flavor combinations for tasty and customizable sourdough croutons again and again.

4.75 from 4 votes

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Equipment

Ingredients

1 loaf of day-old sourdough bread
60 grams olive oil 4 Tablespoons
6 grams of salt 1 teaspoon
additional seasonings, optional see notes

Instructions

Preheat the oven to 350 degrees F.
With a sharp serrated knife, slice your favorite kind of sourdough bread into 1/2 - 1-inch cubes. I love using my Sourdough Bread for Beginner's recipe. Set to the side.
1 loaf of day-old sourdough bread
To a large bowl, add the extra-virgin olive oil, salt, and seasonings of choice. Mix until combined.
60 grams olive oil, 6 grams of salt, additional seasonings, optional
Add the sourdough bread cubes into the bowl and mix with a large spoon or clean hands until the cubes are fully coated.
Line a large baking sheet with parchment paper.
Place bread cubes on the prepared baking sheet in a single layer.
Bake for 15 minutes or until crispy and golden brown, stopping halfway through to give them a toss. If you prefer fresh croutons with a little less crunch and a softer center, bake for less time.
Remove the sheet pan from the oven.
Sourdough Croutons can be served immediately, but allow them to cool completely before storing.

Notes

This recipe card was updated on February 20th, 2026

Recipe Tips

Substitute olive oil for melted butter or avocado oil.
It is important that your croutons are spaced out in a single layer when baking. This allows the heat to reach the croutons from all sides to make them nice and crispy.
Cool the croutons before storing them. If they are even a bit warm, the steam from the croutons will create condensation. This can make sourdough croutons lose their crunch and become soggy.
Leftover croutons will last for 2 weeks when stored in an airtight container. I like to place mine either in a zip-top bag or a glass jar for later use.
Sourdough croutons can also be frozen. Place them in the freezer in an air-tight container and store them for up to 2 months. Reheat frozen croutons in a 300-degree f oven until crispy.

Elevate your sourdough croutons with these flavor combinations! My favorite is Italian seasoning, garlic powder, and Parmesan cheese.

Additional Flavorings:

Kosher salt and black pepper
Parmesan cheese
Fresh herbs like fresh thyme, parsley, rosemary, thyme, or sage
Dried herbs like dried parsley, oregano, rosemary, thyme, sage, or Italian seasoning
Chile powder or cumin
Garlic salt, garlic powder, or fresh garlic
Onion salt or onion powder
Red pepper flakes for some heat

Nutrition

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