You love a crunchy salad, but store-bought croutons are bland or stale. You can make crisp, flavorful sourdough croutons in under 30 minutes. This guide shows you exactly how to make sourdough croutons for salads that stay crunchy and taste bright.
You’ll learn what tools and ingredients to use, how to prep your sourdough, the best oven method, quick seasoning variations, and storage tips. Follow these simple steps and you’ll have pin-worthy croutons ready for any salad.
What You’ll Need (ingredients + tools for salad croutons)
- Ingredients:
- 4 cups day-old sourdough bread, cut into ½-inch cubes
- 2–3 tbsp extra-virgin olive oil (or melted butter)
- 1 tsp garlic powder or 2 minced garlic cloves
- ½ tsp fine salt and ¼ tsp black pepper
- Optional: 2 tbsp grated Parmesan, 1 tsp dried oregano or thyme
- Tools:
- Baking sheet, parchment paper, mixing bowl, spatula, oven thermometer
- Quick tip: Day-old sourdough gives the best texture. If bread’s too fresh, dry cubes at 200°F for 8–10 minutes.
Preparing Your Ingredients (prepping sourdough and flavors)
Prep is the step that decides crispness. Cut bread into ½-inch cubes so croutons toast evenly. Toss gently; you want oil-coated cubes, not greasy ones.
- Combine bread cubes and oil in a large bowl.
- Add garlic, salt, pepper, and any herbs or cheese.
- Toss until each cube has a light, even coating.
Pro tip: For extra flavor, rub minced garlic over the warm baking sheet before adding cubes. That gives a subtle roasted garlic note without burning the garlic.
Step-by-Step Instructions (how to bake crunchy croutons)
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- Spread cubes in a single layer, leaving space between pieces.
- Bake for 12–18 minutes, tossing once at 8–10 minutes for even browning.
- Remove when cubes are golden brown and crunchy. Let cool completely — they crisp more as they cool.
- Warning: Overcrowding causes steaming and soggy croutons. Use two sheets if needed.
- Troubleshooting: If croutons brown too fast but stay soft inside, lower temperature to 350°F and bake longer.
If you want herb-infused croutons, toss with chopped fresh herbs like rosemary or parsley after baking. For cheesy croutons, sprinkle 2 tbsp Parmesan in the last 2 minutes and return to the oven.
Serving and Storage Tips (keep croutons crunchy + variations)
Serve croutons on Caesar, mixed greens, or a hearty fall salad. They add texture and flavor without overpowering the salad.
Storage tips:
- Cool fully, then store in an airtight container for up to 1 week.
- To refresh slightly stale croutons, bake at 300°F for 5–7 minutes.
- Make-ahead: Bake croutons up to 3 days before; keep in a cool, dry place.
Variations:
- Lemon-herb: add 1 tsp lemon zest and chopped parsley after baking.
- Spicy: toss with ¼ tsp smoked paprika and a pinch of cayenne.
- Garlic-Parmesan: use melted butter and 2 tbsp grated Parmesan.
You now know how to make sourdough croutons for salads that are crispy, flavorful, and customizable. They’re fast, budget-friendly, and perfect for using leftover bread. Which seasoning will you try first? Pin this guide for your next salad and share it with friends who love crunchy toppings!