These Sourdough Bread Croutons are crispy, golden, and packed with flavour. They’re the perfect way to level up any salad, soup, or snack!
I’ve always loved croutons! Maybe it has something to do with my undying love for Caesar salads — I mean, can you blame me? They add the perfect crunch, bring big flavour, and can be customized to suit just about any dish. And honestly, I can’t think of a better (or tastier) way to use up leftover bread. Can you?!
So, homemade croutons are fine and all, and I actually make them anytime my bread goes stale. Croutons have that same unwritten rule as banana bread: ripe bananas can only mean one thing. Am I right?! And in my world, stale bread really only means one delicious thing, and that is… croutons.
But if you want to take things up a notch, wait until you try these sourdough bread croutons! They’re next-level crispy, and there’s just something super magical about using sourdough bread. Maybe it’s the vibe of standing in line at the farmer’s market for your Saturday morning loaf. Or maybe it’s the pride of making your own from a starter you’ve surprisingly managed to keep alive.
Either way, the taste, IMHO, just can’t be beat! So whether you’re just here for a tasty upgrade or want to make the most of your leftover bread, these croutons add incredible crunch and flavour to salads, soups, or snacks. They’re easy to whip up and instantly make any dish feel a little more special. Just try to save some for your salad — they’re dangerously easy to snack on straight from the tray!
WHAT YOU’LL NEED TO MAKE SOURDOUGH CROUTONS
These sourdough bread croutons are made with just a handful of simple, pantry-friendly ingredients that come together to create the perfect crunchy, flavourful bite. Let’s get into them in a little bit more detail down below:
- Sourdough Bread: Using day-old or slightly stale sourdough gives the croutons a sturdy texture that crisps up beautifully without falling apart. Plus, sourdough adds a subtle tangy flavour that takes these croutons from ordinary to extraordinary. Homemade or store-bought sourdough works for this recipe.
- Olive Oil and Butter: We melt butter and combine it with olive oil to season the bread cubes. This combo adds richness and helps the croutons get golden and crispy whether you bake them or toss them in a pan. If you’re pan-frying, the butter melts in the pan, giving extra flavour and that perfect toasty finish.
- Garlic Powder: Adds savoury depth and a mild garlic flavour that enhances but doesn’t overpower the bread’s natural taste.
- Salt and Pepper: Essential seasonings that balance and bring out the flavours of all the other ingredients.
- Dried Herbs or Italian Seasoning (not pictured): Optional. However, herbs bring a lovely earthy note and aroma, complementing the tang of the sourdough perfectly. Feeling adventurous? Try making your own Italian seasoning from scratch to use in this recipe.
HOW TO MAKE CROUTONS FROM SOURDOUGH BREAD (KEY TIPS)
You can find full instructions for how to make these homemade sourdough bread croutons in the recipe card down below, but here are a few quick tips to keep in mind:
- Use day-old or slightly stale sourdough. Fresh bread can be too soft and won’t crisp up as well. Slightly stale bread gives the best texture and crunch.
- Cut bread into even cubes. This helps ensure they cook evenly and get that perfect golden crisp all around.
- Don’t skip the butter and olive oil combo. The butter adds richness and flavour, while the olive oil helps the croutons crisp up nicely without burning.
- Season generously. Seasonings such as garlic powder, herbs, and salt are key to flavour. So, don’t be shy!
- If baking, spread in a single layer. Crowding the pan can cause the croutons to steam and get soggy instead of crispy.
- Toss croutons halfway through cooking whether baking, air frying, or pan frying. This helps them brown evenly on all sides.
- Cool completely before storing. Let croutons cool fully on a wire rack or tray so they stay crisp when stored.
FREQUENTLY ASKED QUESTIONS
Absolutely! Sourdough bread is perfect for croutons because its sturdy texture crisps up beautifully, and it adds a lovely tangy flavour that elevates any dish.
Sourdough bread often feels lighter because the fermentation process breaks down some of the carbohydrates and gluten, making it easier to digest. While it still contains calories, many find it less likely to cause bloating or heaviness compared to other breads.
Making your own croutons is usually more economical, especially when using leftover bread. Plus, homemade croutons are fresher, customizable, and free from preservatives.
Common reasons include using fresh (not stale) bread, overcrowding the baking tray, or not cooking long enough. Make sure to use day-old bread, spread croutons in a single layer, and bake or fry until golden and crisp.
Stored in an airtight container at room temperature, sourdough croutons stay fresh and crunchy for up to one week.
LOVE CROUTONS? Try my homemade croutons from regular bread recipe next!
MORE CRUNCHY CRAVINGS
LOVE THIS RECIPE? PIN IT FOR LATER!
SOURDOUGH BREAD CROUTONS (STOVETOP, OVEN, OR AIR FRYER)
Ingredients
- 4 cups Sourdough Bread (about ½ a standard boule or loaf) cut into ¾–1-inch cubes
- 3 tbsp Extra Virgin Olive Oil (or a mix of olive oil + melted butter for extra richness)
- ½ tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Black Pepper optional
- ½ tsp Italian Seasoning or Dried Herbs optional
- Extra Butter (if pan frying)
Instructions
- Toss bread cubes with olive oil, butter, garlic powder, salt, pepper (if using), and any optional herbs until evenly coated.
OVEN METHOD (BEST FOR BIG BATCHES)
- Preheat oven to 375°F (190°C). Line a large baking sheet with aluminum foil or parchment paper.
- Spread the seasoned bread cubes in a single layer on a baking sheet.
- Bake 10 minutes, stir, then bake another 5–10 minutes until golden and crisp. Cool completely before storing.
STOVETOP METHOD (QUICK & GREAT FOR SMALLER BATCHES)
- Heat a large skillet over medium heat. Melt enough butter to coat the bottom of the pan.
- Add the seasoned bread cubes to the skillet.
- Toast, stirring often, until all sides are golden and crispy, about 7–10 minutes. Cool slightly before using.
AIR FRYER METHOD (FAST & ULTRA CRISPY)
- Spread the seasoned bread cubes in a single layer in the air fryer basket (cook in batches if needed).
- Air fry at 375°F (190°C) for 5–8 minutes, shaking halfway, until golden and crisp.
Video
Notes
Nutrition
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
