Sourdough Croutons

Salads are serious business in our house – we eat a ton of salads, but the only way we can get our kids excited about leafy meals are if they are loaded with salty, crunchy croutons packed with flavor. We love making these Sourdough Croutons with sourdough bread at home – your family will too!

These croutons are simple and easy to make, and will be your family's favorite salad toppingtoo!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Sourdough Salad Croutons

These croutons pack a flavorful punch into a few steps – plus they are so easy, you can get your kids involved!

Sourdough Croutons Ingredients

First, we will need to assemble the following ingredients:

• Sourdough bread (4 cups) – The tangy flavor and hearty texture of sourdough make for perfectly crisp, flavorful croutons.
• Olive oil (¼ cup) – Olive oil helps the croutons toast up golden and crunchy while adding richness.
• Garlic powder (1 teaspoon) – Garlic powder infuses the croutons with a warm, savory depth in every bite.
• Italian Seasoning (1 tbsp) – A blend of herbs like oregano and basil brings a fragrant, Mediterranean flair.
• Sea salt (¼ teaspoon) – a touch of sea salt enhances all the other flavors and balances the seasoning.

Prep and Cut Bread

Preheat oven to 375 F (190°C). Prep a large baking sheet or sheet pan with parchment paper for easy cleanup. With a sharp knife, cut your sourdough loaf into about 1-inch cubes. If you prefer larger croutons, make thick slices to cut them into bigger cubes of bread.

Season

In a large bowl, mix the sourdough bread cubes with extra virgin olive oil and seasonings. Be sure each piece of cubed bread is coated to make sure they get crispy.

Bake

Place bread cubes on the prepared baking sheet in a single layer. Bake in the oven for 15-20 minutes. Oven times will vary so check them after 15 minutes and every 1-2 minutes after that. The croutons are done when they are a golden brown color.

Our Pro Tip

Seasoning Tip

Try swapping the Italian Seasoning for 1 tablespoon of our Ranch Dressing Seasoning Mix for a big boost of flavor, especially if you can use these sourdough croutons on a salad with Ranch Dressing.

Kitchen notes

Use day-old bread: Slightly stale sourdough holds its shape better and crisps up beautifully.

Cut uniformly: Aim for evenly sized cubes (about ¾ to 1 inch) so they bake consistently.

Trim or leave crusts: Leave the crusts on for rustic crunch or trim for a more tender bite—totally personal preference.

Spread in a single layer: Give croutons plenty of space on the baking sheet—crowding causes steaming, not crisping.

Flip halfway: Turn them once during baking for even browning on all sides.

Cool completely: Let croutons cool before storing to prevent sogginess.

Store airtight: Keep in a sealed container at room temp for up to a week.

Re-crisp if needed: Pop them in the oven at 300°F for a few minutes if they lose their crunch.

A few answers

What kind of sourdough bread works best?

Any sourdough will do, but a rustic, crusty loaf (not too soft or sandwich-style) gives the best texture and flavor.

Do we need to use stale bread?

Not necessarily, but slightly stale or day-old bread is easier to cube and holds its shape better during baking.

Can we use butter instead of olive oil?

Yes! Butter adds a rich, savory flavor—keep the oven temperature a little lower to prevent burning.

How do we know when they're done?

They should be golden brown on the outside and completely dry in the center—tap one to check for crunch.

Can we make them gluten-free?

Absolutely! sub in your favorite gluten-free sourdough or crusty bread.

How long do homemade croutons last?

Up to a week in an airtight container at room temperature—or freeze for longer storage.

Can we freeze sourdough croutons?

Yep! Let them cool completely, then store in a freezer-safe bag. Re-crisp in the oven before serving.

Why are our croutons chewy instead of crunchy?

They may have been underbaked or crowded on the pan—make sure they're in a single layer and bake until dry.

Our Favorite Salads to Top with Croutons

Caesar Salad – A classic pairing—crunchy croutons add texture to the creamy, garlicky dressing and romaine.

Garden Salad – Croutons bring a satisfying crunch to this fresh mix of veggies and greens.

Greek Salad – While traditionally bread-free, croutons soak up the zesty vinaigrette and add an extra layer of bite.

Cobb Salad – They balance out the richness of bacon, egg, and avocado with a crispy contrast.

Spinach Salad with Balsamic Vinaigrette – Croutons give body and crunch to tender spinach leaves and tangy dressing.

Kale Salad – Bold kale pairs perfectly with garlicky croutons for a hearty, flavorful crunch.

Caprese Salad with Mixed Greens – Croutons add a rustic, toasty element to juicy tomatoes and creamy mozzarella.

Arugula Walnut Salad – This colorful, balanced, autumn-inspired arugula walnut cranberry salad is packed with sharp cranberries, candied walnuts, creamy gorgonzola cheese, and bitter arugula.

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Ingredients

• 4 cups sourdough bread, diced into 1 inch cubes
• ¼ cup olive oil
• 1 teaspoon garlic powder
• 1 tbsp Italian Seasoning
• ¼ teaspoon sea salt, plus more to taste

Method

1. Preheat oven to 375F (190°C). Prep a large baking sheet or sheet pan with parchment paper for easy cleanup. With a sharp knife, cut your sourdough loaf into about 1-inch cubes. If you prefer larger croutons, make thick slices to cut them into bigger cubes of bread.
2. In a large bowl, mix the sourdough bread cubes with extra virgin olive oil and seasonings. Be sure each piece of cubed bread is coated to make sure they get crispy.
3. Place bread cubes on the prepared baking sheet in a single layer. Bake in the oven for 15-20 minutes. Oven times will vary so check them after 15 minutes and every 1-2 minutes after that. The croutons are done when they are a golden brown color.