Sourdough Croutons

If you’ve got a loaf of sourdough sitting on your counter that’s a little too stale to enjoy, don’t just throw it away or feed it to the birds. This is exactly when it’s perfect for croutons, and once you start making them this way, you probably won’t buy store-bought ever again.

I started doing this just to use up leftover bread, and now I keep a jar of sourdough croutons on the counter because they make everything better with almost no effort.

Why Sourdough Is Best for Croutons

Not all bread works the same here, and this is where sourdough really stands out.

Sourdough's texture holds up in the oven instead of turning dry and chalky like sandwich bread can. The outside gets properly crisp, while the inside keeps just enough structure to not feel hollow or brittle. And that slight tang from the sourdough actually adds flavor, so the croutons don’t just taste like plain, crunchy bread.

Do You Need Stale Sourdough?

The simple answer is yes, stale bread works best because it has less moisture and crisps faster.

But if your sourdough is fresh, you can still make croutons. They just need a little more time in the oven to fully dry out. The bigger thing to pay attention to is how they feel when they’re done, not how old the bread was when you started.

If you do have a loaf that’s a couple of days old and you’re not sure what to do with it, this is the best use for it. In fact, I have even made them using stale sourdough bagels!

How to Cook Sourdough Croutons

Most people use the oven, and that’s the easiest way to get them evenly crisp all the way through. A lower temperature gives you more control and helps dry them out instead of just browning the outside too fast.

If you want something quicker, you can make them in a skillet with olive oil over medium heat, tossing them frequently until they’re crisp. They’ll have a slightly different texture but still turn out really good.

Grilling is another option that doesn’t get talked about much. You can grill slices of sourdough, then cube them after. It adds a little char and keeps you from heating up the kitchen, which is nice in the summer.

Seasoning Ideas for Sourdough Croutons

The great part about sourdough croutons is how versatile they are and how you can season them with as little or as much flavor as you want. Olive oil and salt alone are enough to make really good croutons. From there, garlic powder, onion powder, and black pepper are easy additions that work with everything.

If you want to build on it a little, smoked paprika adds a deeper flavor, and a light sprinkle of parmesan toward the end of baking gives you those crispy edges that are hard to stop eating.

Fresh herbs like rosemary or thyme can work, but go light so they don’t overpower the bread. If your loaf already has flavor, like jalapeño cheddar, it’s usually better to keep the seasoning simple and let the bread do the work.

How to Get Crispy Croutons (and Not Chewy Ones)

Sourdough croutons can look done on the outside and still be soft in the center. If that happens, they’ll turn chewy as soon as you store them.

What you’re looking for is fully dry all the way through. If you break one open, there should be no softness left at all. Lower heat and a little more time will get you there better than rushing it at a higher temperature.

If your bread has mix-ins like cheese or peppers, those spots will hold more moisture and need a little extra time.

How to Store Sourdough Croutons

Let them cool completely before storing, and don’t rush this part. Any leftover warmth will turn into moisture once they’re sealed and soften everything.

Once they’re fully cooled, store them in an airtight container on the counter. They’ll stay crisp for about two weeks.

Do not store them in the refrigerator; it adds moisture and undoes all your work.

If they soften at any point, just put them back in a low oven for a few minutes and they’ll crisp right back up.

How to Use Sourdough Croutons

Salads are the obvious choice, especially something like Caesar, but they’re good for a lot more than that.

They hold up really well in soup, especially something like tomato or French Onion where you want them to keep their shape instead of falling apart. They’re also great tossed over roasted vegetables or even pasta when you want to add a little texture without doing anything complicated.

And honestly, they’re just as good eaten straight off the pan.

What to Do with Extra Croutons

If you end up with more than you need, or they start to go a little soft and you don’t feel like re-crisping them, throw them in a food processor and turn them into breadcrumbs.

Sourdough breadcrumbs have way more flavor than anything from the store, and they’re really good for coating chicken, topping casseroles, or adding a little crunch to pasta.

It’s one of those small things that makes your kitchen feel a little more from-scratch without adding any extra work.