Sourdough Croutons Recipe
These Sourdough Croutons are so easy and delicious! They're the perfect way to use up leftover sourdough bread! They keep up to 2 weeks and are the perfect addition to soups and salads. Vegan.
How to Make the Best Sourdough Croutons
There’s something incredibly satisfying about making your own croutons from scratch. These sourdough croutons are crispy, flavorful, and the perfect way to use up that leftover sourdough bread sitting on your counter. With just a handful of simple ingredients and about 25 minutes of your time, you’ll have restaurant-quality croutons that put store-bought versions to shame.
The beauty of homemade croutons is the customization. Start with the basic olive oil, salt, and pepper combination, then experiment with add-ins like garlic, Italian seasoning, or fresh herbs. Smoked paprika adds a subtle warmth, while a sprinkle of parmesan cheese takes them to the next level. The tangy flavor of sourdough bread pairs beautifully with these seasonings, creating croutons with real depth and character.
These croutons are completely vegan (just skip the parmesan) and stay fresh for up to two weeks when stored in an airtight container. Toss them on salads, float them in soups, or snack on them straight from the jar—we won’t judge.
Sourdough Croutons
These Sourdough Croutons are so easy and delicious! They're the perfect way to use up leftover sourdough bread! They keep up to 2 weeks and are the perfect addition to soups and salads. Vegan.
Ingredients
Croutons
Optional Additions
Instructions
Making the Croutons
- Preheat oven to 350°F.
- In a large bowl, toss the cubed sourdough bread with enough olive oil to lightly coat.
- Sprinkle with a generous pinch of salt, pepper, and any optional additions. Toss well. Taste and adjust salt to taste.
- Spread in a single layer on a parchment lined sheet pan.
- Bake 10-12 minutes, give a stir and continue baking until golden, another 3-5 minutes or until golden and fragrant.
- Let cool completely. Store in a sealed container for up to 2 weeks.
Notes
- For a lighter version, use spray olive oil instead of regular olive oil.
- If using a different quantity of bread, just lightly coat the bread in olive oil.
- Taste a crouton before baking to check the salt level.
