Homemade Sourdough Croutons

There’s nothing better than a batch of homemade sourdough croutons—golden, buttery, and perfectly crisp. They’re the easiest way to turn simple salads and soups into something special, and they come together in just minutes with ingredients you already have on hand. Whether you bake them in the oven or toss them in the air fryer, these croutons are full of flavor and have that irresistible crunch that store-bought can’t match.

If you’ve been wondering how to make croutons from sourdough bread, this simple recipe is all you need!

Need a sourdough recipe? Try my Simple Sourdough Recipe

Why I love this recipe

• It’s the perfect use for leftover sourdough: Those end pieces or slightly stale slices become golden, crunchy croutons instead of being wasted.

• The flavor is unbeatable: Butter (or olive oil), Italian herbs, and a touch of garlic give these croutons a rich, savory flavor that tastes so much better than store-bought. Plus, sourdough adds its own depth!

• You can turn them into homemade sourdough breadcrumbs: If you ever end up with extras, just pulse the cooled croutons in a food processor. You get the most delicious sourdough breadcrumbs!

Frequently Asked Questions

How do I store homemade sourdough croutons?

Make sure the croutons are completely cooled, then store them in an airtight container at room temperature for up to 1 week. Cooling is important-any trapped warmth creates steam, which softens them.

How long do sourdough croutons last?

At room temperature, they stay fresh and crisp for 5–7 days. For longer storage, freeze them for up to 3 months and re-crisp in the oven or air fryer when you’re ready to use them.

Can I freeze homemade croutons?

Yes! Place fully cooled croutons in a freezer-safe container or bag and freeze. To revive them, warm in a 350°F oven for 3–5 minutes or air fry for 1–2 minutes.

How do I make sourdough breadcrumbs from croutons?

Once the croutons are fully cooled, add them to a food processor and pulse until the crumbs reach your desired texture—fine or coarse. Store the breadcrumbs in a sealed jar or container for up to 1 month at room temperature or freeze for long-term storage.

What type of bread works best for croutons?

Sourdough is perfect because it holds its shape, crisps beautifully, and adds a subtle tang. Day-old or slightly stale bread works especially well.

How to make homemade sourdough croutons: step-by-step

Ingredients

• 4–6 slices sourdough bread, cubed (about 200–250 g)
• 50 grams (¼ cup) melted butter or extra-virgin olive oil
• 1&1/2 teaspoons Italian seasoning
• 2 grams (½ tsp) kosher salt
• Freshly ground black pepper, to taste
• ½ tsp garlic powder (optional)
• 1 tablespoon freshly grated Parmesan cheese (optional)

Pro tips

• Use butter for richer flavor, EVOO for crunchier croutons.
• If they brown too fast, lower oven to 350°F and extend bake time.

Equipment

• Mixing bowl
• Food scale/measuring spoons
• Large baking sheet
• Parchment paper

Instructions

• Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.

• Cut sourdough into ¾–1-inch cubes

• In a large bowl, toss bread cubes with melted butter (or EVOO), Italian seasoning, salt, pepper, and garlic powder until evenly coated. Add your Parmesan cheese and toss to combine (if using).

• Spread in a single layer on a parchment-lined baking sheet. Bake for 15–20 minutes, tossing halfway, until golden and crisp

• Let cool completely, they’ll crisp up even more as they cool.

• Storage: Store completely cooled croutons in an airtight container at room temp for up to 1 week.

• For longer storage, freeze up to 3 months and re-crisp in oven or air fryer.

More sourdough recipes:

• Simple Sourdough Recipe
• Soft Sourdough Sandwich Bread (not too tangy!)
• Sourdough Pizza Crust (same day bake!)
• Sourdough Italian Bread