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Homemade Sourdough Croutons Recipe

Homemade Sourdough Croutons, an easy homemade croutons recipe using leftover sourdough bread. Only 3 ingredients and 15 minutes!
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  • 1 loaf sourdough bread
  • 1 tablespoon olive oil
  • 1 pinch salt and pepper, to taste
  • Optional ingredients: spices like garlic powder or dried herbs like parsley, oregano, or basil


  • Preheat oven + prep bread: Preheat oven to 350 degrees F (175 degrees C). Cut sourdough bread loaf into 1 inch thick slices, then cut each bread slice into 1 inch cubes. Place the cubed sourdough pieces into a large mixing bowl.
  • Add oil + spices: Drizzle olive oil over the sourdough pieces, then sprinkle in a pinch of salt and pepper and any desired optional spices. Toss to combine.
  • Bake until crispy: Spread the oiled and seasoned sourdough bread cubes onto a baking sheet. Baked in the oven for 10-15 minutes, or until the croutons are crispy and beginning to brown, flipping once halfway to cook on all sides. When the bread is done baking, remove from the oven and let cool.
  • To serve + store: After the sourdough croutons have cooled, serve on top of salads or soups. Store in an airtight container on the countertop for up to 5-6 days.


  • Recipe notes: This crouton recipe is made with sourdough bread, but any type of bread can be used. We like ciabatta bread, rye bread, or a thick whole grain loaf for homemade croutons.
  • Leftovers + storage: After croutons have cooled, store in an airtight container at room temperature for 5 days, or in the refrigerator for 6-7 days. We do not recommend freezing as the croutons will lose their crisp texture after thawing.
  • Nutrition notes: This recipe uses all plant-based ingredients, making it suitable for vegan diets.

Nutrition Information

Serving: 1g, Calories: 119kcal, Carbohydrates: 21g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 197mg, Potassium: 48mg, Fiber: 1g, Sugar: 1g, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg