Homemade Sourdough Croutons
Homemade sourdough croutons are the easiest way to turn leftover bread into crispy, buttery bites for salads and soups, plus simple air fryer and oven instructions!
Servings: 1 baking sheet
Equipment
- Mixing bowl
- Food scale/measuring spoons
- Large baking sheet
- Parchment paper
Ingredients
- 250 grams (4-6 slices) sourdough bread cubed
- 50 grams (1/4 cup) melted butter OR extra virgin olive oil Use butter for richer flavor, EVOO for crunchier croutons.
- 1 &1/2 teaspoons Italian seasoning
- 2 grams (1/2 tsp) salt adjust to taste
- Freshly ground black pepper to taste
- 1/2 teaspoon garlic powder optional but adds flavor
- 1 tablespoon Parmesan cheese optional
Instructions
- Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Cut sourdough into 3/4-1 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. Tip: If they brown too fast, lower oven to 350°F and extend bake time.
- 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.
Notes
Flavor: Feel free to adjust seasonings to your preference.
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.
Air fryer instructions: Air fry at 350°F (175°C) for 6–8 minutes, shaking the basket every couple of minutes. Let the croutons cool completely so they crisp up as they cool.
