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A close up view of sourdough croutons on a baking sheet.

Homemade Sourdough Croutons

I'm going to teach you how to make homemade sourdough croutons! These easy croutons will leave you never wanting to eat store-bought croutons again. Flavored with olive oil and garlic, this is my favorite way to use up all my leftover bread that is starting to become stale sourdough bread. 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 6 servings
Calories 229 kcal

Equipment

  • baking sheet
  • bread knife

Ingredients
  

  • 6 slices sourdough bread
  • 2 tablespoons butter melted
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • black pepper optional

Instructions
 

  1. Preheat the oven to 350℉ and line a sheet pan with parchment paper or spray with cooking spray.
  2. Cut the bread into one inch pieces. Toss bread cubes with melted butter, olive oil, salt, pepper, and garlic.  
  3. Place the bread cubes in a single layer on the prepared baking sheet  and toss with hands a few times to make sure the bread is well coated.
  4.  Place the pan on the middle oven rack and bake until golden brown, about 25 minutes, checking at the 15 minute and tossing/stirring the croutons.
  5. Remove from oven and let cool. I recommend hiding them until the soup or salad is ready, because these will sneak away fast!

Notes

Hint: When my sourdough begins to go stale, I slice it into cubes and toss it in a freezer bag. Once I have enough to make a batch of croutons, I pull the frozen bread out and bake it!

TIPS AND TROUBLESHOOTING

To avoid getting very hard croutons, be sure not to over bake them. Croutons are done baking as soon as they begin to brown. I would recommend checking them every couples minutes after they have been in the oven 15-20  minutes. All ovens are different and you will want them baked just right so they are the best croutons. 
It may seem easier to place bread cubes on the same baking tray, but it is very important to only have a single even layer of bread cubes on each rimmed baking sheet. Overcrowding them will result in uneven browning, over done croutons, and soggy croutons.
Two tips to help you achieve perfectly crunchy croutons are to make sure the slices of sourdough bread are the same thickness and that your homemade bread is day old sourdough bread and starting to go stale. 

SERVING SUGGESTIONS

One of our favorite ways to use this sourdough crouton recipe is to bake them while making  Homemade Tomato Soup. Our second favorite way to use these fresh croutons in on top of salad, such as on our favorite salad recipe from the garden. Lastly, enjoying them as if they were a bag of chips and eating them plain is amazing itself! 

STORAGE

Once the croutons have completely cooled, they can be stored in an air-tight container on the counter for 4-5 days and in the fridge for up to a week. If you are looking to save them for later use, you can freeze them, but remember when they thaw, you will need to thaw them in the fridge or they will become soggy.

Nutrition

Calories: 229kcalCarbohydrates: 33gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 10mgSodium: 803mgPotassium: 79mgFiber: 1gSugar: 3gVitamin A: 117IUVitamin C: 0.003mgCalcium: 35mgIron: 3mg
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