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Sourdough Croutons

Sourdough Croutons are a little crunchy, a little soft, and perfectly seasoned. They are a great addition to your favorite salad or soup.

If you love all things sourdough then you MUST try these sourdough croutons! They are easy to make and pair well with so many dishes. We adore sourdough recipes like these sourdough cinnamon rolls, sourdough doughnuts, and sourdough pancakes.

Croutons on a metal spatula.

Sourdough Croutons:

I have a crazy obsession with croutons. They’re one of my favorite parts of a salad, and I will even eat them straight out of a bag (talking about the store bought kind here!). Croutons make a great snack! They are perfect for dipping in ranch dressing and amazing when added to a bowl of homemade tomato soup.

Lucky for me, croutons are easy to make at home. They take less than 45 minutes from start to finish and last about 3 days when stored in an airtight container. There are so many flavor options, too! One of my absolute favorite varieties is sourdough croutons with garlic herb seasoning.

Making homemade croutons is as simple as cutting up leftover bread, drizzling on some olive oil, and sprinkling on the seasonings. After that bake and eat! Doesn’t get easier than that, and you have homemade croutons for days.

How to Make Sourdough Croutons:

  1. Cut the bread into uniform-sized pieces. I aim for 1-inch cubes, but any bite-sized pieces will work.
  2. Drizzle the olive oil over the bread.
  3. Sprinkle garlic herb seasoning, garlic powder, salt, and pepper over the bread.
  4. Stir until the bread is evenly coated.
  5. Pour onto a parchment lined baking sheet.
  6. Bake on 375°F for 25 to 35 minutes, flipping halfway through. The croutons will be golden brown and slightly crispy when done.
  7. Allow to cool completely before serving.
Collage showing how to make sourdough croutons.

Tips and Variations:

  • Sourdough Bread: I use real deal sourdough bread to make these croutons. In fact, I use our Rustic Sourdough Bread recipe. This crouton recipe will work with store bought sourdough bread, too, but it’s great for using up a partial loaf of leftover sourdough bread.
  • Seasonings: As mentioned above, I use garlic herb seasonings on these croutons. Some other great options would be a mixture of any of these: onion powder, seasoning salt, smoked paprika, thyme, rosemary, oregano, or grated Parmesan cheese.
  • Olive Oil: Use a good quality olive oil or even a mixture of olive oil and melted butter.
  • Salt: If the seasoning you use has salt, consider omitting the salt.
  • Cook Times: The cook times may vary greatly depending on how well done you like the croutons. Some people like a super soft crouton and other prefer a crouton that extra crunchy. Adjust the cook times as needed.
Croutons in a gray bowl.

Storage Recommendations:

Room Temperature: Store the sourdough croutons in an airtight container or Ziploc bag for up to 3 days. If you use “real” sourdough and not a store bought loaf, the croutons will become chewy as they near day 3.

Refrigerator: The croutons can be stored in the refrigerator for up to 3 to 4 days in an airtight container, but they’ll begin to dry out some due to the dry air in the refrigerator.

Freezer: The croutons can be frozen in Ziploc bags for about 6 to 8 weeks. Place in the refrigerator overnight to dethaw, and heat in the oven on 250°F for a few minutes until warm before serving.

Sourdough croutons in a gray bowl with a green linen.

Sourdough Croutons

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 Servings

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  • 1 loaf sourdough bread - (about 8 cups) cut into small pieces
  • ¼ cup olive oil
  • 2 teaspoons garlic herb seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper


  • Preheat the oven to 375°F, and line a baking sheet with parchment paper.
  • Place the bread pieces in a large bowl, then drizzle with olive oil. Sprinkle with garlic herb seasoning, garlic powder, salt, and pepper. Toss to combine.
    1 loaf sourdough bread
    ¼ cup olive oil
    2 teaspoons garlic herb seasoning
    ½ teaspoon garlic powder
    ½ teaspoon kosher salt
    ¼ teaspoon ground black pepper
  • Spread the pieces into an even layer on a baking sheet, and bake for 25 to 35 minutes (adjust the time depending on how done you want the croutons). Flip the croutons 1 or 2 times part way through baking. They should be golden brown and slightly crispy when finished.
  • Allow the croutons to cool completely before serving. 
  • See post for storage recommendations.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup sourdough croutons. Actual calories will vary.
*We used a 1 pound loaf of bread for this recipe. Depending on the loaf size and how dry the bread is, you may need to adjust the amount of olive oil.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 0.5cup | Calories: 173kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 389mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 2mg
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