Don't throw out your leftover bread, make these scrumptious Sourdough Croutons instead! These crunchy baked cubes are super easy to make and so delicious ... perfect for topping salads, soups, and more!
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I don't know about you, but I always seem to have random bits of leftover bread hanging around. And I hate letting it go to waste!
Since it's probably already stale anyway, one of the best ways to use it up is to completely dry it out and make crumbs or croutons. Almost any bread works for this, but flavorful loaves, like sourdough, are the tastiest.
This Sourdough Croutons recipe is truly the best way to use up leftover bread! They're super crunchy, perfectly seasoned, mouthwateringly delicious, and guaranteed to make any salad 100% better.
Best of all, these crispy cubes so easy to make. And they're versatile, too! Of course, you'll love them on salads, but they make a wonderful topper for creamy soups and other dishes, too.
Ready to try this recipe for yourself? You'll find all the details below, so just keep scrolling!
This easy recipe uses simple ingredients you probably already have in your cupboard. Here's what you'll need:
- Bread - Of course, the sourdough is the star here! You can use store bought or homemade, and stale bread works great. However, you do want to avoid bread that's completely dried out / hard / difficult to cut ... save those fingers!
- Olive Oil - You'll mix the bread cubes with extra virgin olive oil before baking them. It adds a great flavor, helps the seasonings stick, and makes the homemade Croutons super crunchy.
- Spices - You have lots of options here, but I recommend a classic combo of basil, thyme, rosemary, and garlic powder, plus salt and pepper. Dried spices work great for this recipe, because they're less likely to burn while baking.
These Sourdough Bread Croutons are naturally vegetarian, vegan, and dairy free, so they'll be a hit with everyone at your table!
You'll Also Need
How to Make Sourdough Croutons
Wondering how to make Croutons from Sourdough Bread? It's so simple! You'll find a detailed recipe card below, but here's an overview of the steps:
- Cut bread into cubes. Use a serrated knife to cut the bread into one-inch cubes.
- Toss bread with oil. Drizzle olive oil over the cubes as evenly as possible, then toss until well coated. You can do this right on the baking sheet.
- Add seasonings. Sprinkle the cubes with your seasonings (basil, thyme, rosemary, garlic powder, salt, and pepper), then mix well.
- Bake. Cook the bread cubes until they're golden brown and crunchy, flipping halfway through. It should take about 15 to 20 minutes. Ovens vary though, so keep an eye on them.
And that's all there is to it, your homemade Sourdough Croutons are ready to use! Wasn't that easy?
Tips: Before adding the oil and seasonings, push the cubes close together. That way, you get more on the cubes and less on the baking sheet. Then, spread them out before baking. Also, I like to use my (clean) hands to mix the oil and seasonings with the bread cubes right on the baking sheet. It's quick and easy, plus there's one less bowl / spoon to clean in the end!
This tasty recipe is fun and easy to customize! Here are a few ideas to inspire you:
- Bread - Don't save this recipe just for sourdough bread. I works great with everything from Italian bread to good old white bread, and it's perfect for using up leftovers.
- Herbs - Change up the flavor profile by swapping in other herbs, like oregano, onion powder, sage, tarragon, smoked paprika, cayenne, or parsley. Blends, such as Italian Seasoning or Herbes de Provence can also be used.
- Zest - Brighten up the flavor of these crunchy Croutons by adding fresh lemon zest along with the herbs.
- Oil or Butter - Instead of olive, try using a different type of oil or even melted butter.
- Cheese - Sprinkle on some Parmesan cheese before baking for a cheesy twist. Check out my basic homemade Croutons recipe for tips!
- Gluten Free - To make this recipe GF, simply use your favorite gluten free sourdough.
These tasty Sourdough Bread Croutons make the BEST topping for almost any salad! You'll love them on this Mixed Green Salad, Easy Garden Salad, Creamy Kale Salad, Quick Chopped Salad, or this Kale Caesar Salad. They also add a wonderful crunchy texture to creamy soups, like this Tomato Soup, Celery Soup, Beer Cheese Soup, Roasted Pumpkin Soup, or this Chickpea Kale Soup.
Don't stop at salads and soups though! You can use them on anything that needs a little crunch. They make a great casserole topping, you can crush them up to create bread crumbs, or you can use them to stuff veggies or to make stuffing / dressing. You might even catch me snacking on them ... they're that delicious!
Store any leftovers in an airtight container (zip top bags and reusable Stasher bags both work great) at room temperature. They will keep for a couple weeks, but will taste freshest when eaten within one week.
If it's salad you're craving, you'll need a tasty vinaigrette. These are some of my faves:
Check out all of my salad recipes for more easy and delicious ideas!
- 6 to 7 slices sourdough bread, cut into 1-inch cubes (enough to make 6 cups)
- ⅓ cup extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- Preheat oven to 375 degrees.
- Place bread cubes on baking sheet in a single layer (use two baking sheets if necessary), then drizzle evenly with olive oil. Toss to coat.
- Sprinkle with garlic powder, basil, thyme, rosemary, salt, and pepper. Mix until well coated.
- Bake croutons until golden brown and crisp, flipping halfway through (about 15 to 20 minutes total).
- Let croutons cool completely on baking sheet, then store in an airtight container until ready to use. Enjoy!