Easy Homemade Sourdough Croutons

If you’ve got leftover sourdough bread hanging around, croutons are one of the absolute best ways to use it up. They’re crunchy, flavorful, and miles better than anything you’ll find in a store. Plus, they take less than 30 minutes and just a few basic ingredients.

Use them to level up a salad, add crunch to a bowl of soup, or just snack on them straight from the pan (no judgment).

Croutons are one of those little kitchen wins—they’re fast, simple, and turn even the last few slices of bread into something genuinely useful (and delicious). If you’ve got a loaf sitting around, go ahead and cube it up. Your salad will thank you.

Looking for more ways to use up that sourdough bread? Don’t let a single slice go to waste—turn it into French toast for a cozy breakfast, whip up some homemade breadcrumbs for easy meal prep, or try a savory bake like sourdough stuffing. You can even transform your loaf into a rich and comforting bread pudding. There are so many ways to give leftover sourdough a second life—and they’re all seriously delicious.

What kind of bread works best?

You can use just about any sourdough loaf here—homemade or bakery-bought. The key is that the bread should be a little stale or dry. That helps it soak up the oil and crisp up beautifully in the oven.

Here are a few ideas:

• Classic San Fransisco sourdough
• Whole wheat sourdough
• Rosemary sourdough, garlic sourdough, or jalapeño cheddar sourdough (yes, seriously—amazing)
• Even that loaf that came out a bit too dense or flat? Perfect for croutons.

Making croutons with sourdough bread

Here’s the basic method. Scroll down to the full recipe card for exact measurements and instructions.

Step One: Prep the bread

Cut your sourdough bread into cubes, about ½” to 1″ in size. Try to keep them as even as possible so they bake uniformly. Stale or day-old bread works best here—it soaks up the oil and crisps up better.

Step Two: Season

In a large bowl, mix together olive oil and your seasonings of choice (like garlic powder, Italian herbs, salt, pepper, or even a pinch of smoked paprika). Drizzle the seasoned oil over the bread cubes, then toss well until everything is evenly coated. Take your time here so all the cubes get a little love.

Step Three: Bake

Spread the croutons in a single layer on a rimmed baking sheet. Make sure there’s space between them so they toast instead of steam. Bake 15–20 minutes, tossing every 5 minutes or so, until they’re golden brown and crunchy.

Step Four: Cool and store

Let the croutons cool completely before storing. Once cooled, transfer them to a zip-top bag or airtight container. They’ll keep at room temperature for up to 2 weeks, or you can freeze them for longer storage.

Storing homemade croutons

Make sure they’re completely cooled before storing—any warmth will create condensation and turn them soggy (and possibly moldy).

• Store in a zip-top bag with the air squeezed out, or in an airtight container.
• They’ll keep at room temp for about 2 weeks.
• Or pop them in the freezer for 4–6 weeks.