These crusty, chewy homemade croutons elevate every single salad I use them in. Sourdough bread torn into pieces, tossed with olive oil, garlic, salt, and pepper — I can’t think of a more versatile ingredient!

I use these tangy, salty rustic croutons in tomato or pumpkin soup, spring salads (especially those summer salads with juicy tomatoes), and even for fondue dipping.

There are so many wonderful ways to use leftover bread, and one of my favorites is this recipe. You can put the baked croutons in a tiptop bag and reheat them for about 5 minutes to reuse them for another recipe.

After making these sourdough croutons, you will never ever buy croutons from the store again!

Let’s Talk Homemade Croutons Ingredients

Sourdough bread: Old sourdough bread is best. Sourdough has various sized air holes creating a light airy texture, which allows for soaking up more flavor.

Olive oil: I prefer olive oil over butter for these croutons, but if you have leftover buttered bread, butter is just fine too.

Garlic: The fresh, minced garlic makes these croutons addicting!

Kosher salt and pepper: Besides garlic, a liberal amount of salt and a little pepper are all you need for seasoning. Of course, you can make these croutons your own with whatever herbs or other seasonings you’d like to add.

How do You Make Sourdough Croutons?

I love the fact that you can make these delicious homemade croutons in the oven. Many croutons are fried, but baking them makes them a bit more healthy, and that is always a plus.

In a large bowl, tear or cut a loaf of sourdough bread into 2-inch chunks.
Drizzle about 1/4 cup olive oil and 2 minced cloves of garlic over the bread.
Season with 1 tablespoon salt and 1/2 tablespoon of pepper.
Toss the bread to evenly coat and adjust seasonings to your liking.
On a baking sheet, spread bread chunks in a single layer and bake in preheated oven set at 400 degrees until the croutons are golden on the outside, about 10-12 minutes.
Remove from oven and enjoy in your favorite salad!

How do You Keep Homemade Croutons Crispy?

I prefer tearing the bread into fairly large pieces, so I can get a crispy outer “shell” so to speak and a chewy texture on the inside. Since the edges are rough from tearing, there’s more crevices and crevasses for a crunchier outer texture.

The torn and olive oil covered covered croutons will stay nice and crispy for a few hours after making them. If you have leftovers, you can simply re-crisp them by running them back in the oven for about 5 minutes on 350 degrees.

Store in an airtight container or zip-top bag for up to 2 weeks.

What Do I Serve with Sourdough Croutons?

Just about everything!

Panzanella Salad
Italian Salads
Tomato Soup
Pumpkin Soup
Fondue