Homemade Sourdough Croutons

Homemade Sourdough Croutons

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Homemade Sourdough Croutons are so delicious and easy to make, you may never go back to store-bought croutons.

And unlike the dry, crusty croutons you buy, these have a nice chewy bite to them. And oh, so flavorful. Just thinking about them makes me want to stir some up!

While I love the flavor of the sourdough bread, you could easily substitute another favorite bread in its place. Such as my Molasses Rye Bread–which also wonderful as croutons. Yum! Yum!

Since I make sourdough bread at least once a week, I always have extra pieces lying around the kitchen. After all, who wants to eat a week-old slice of bread when you have bread fresh from the oven? When that happens, I’ll stick the unused pieces in a freezer bag to use especially for croutons. It works wonderfully.

I’ve tried making these croutons on a baking tray in the oven, which will give you a crunchier product. But I prefer the chewiness of the croutons when made in the skillet. They are simply delicious.

Serve Homemade Sourdough Croutons on your favorite salad or with soup.

Homemade Tomato Soup is especially yummy!

Recipe for Homemade Sourdough Croutons

Homemade Sourdough Croutons

This recipe is so easy and delicious, you may never go back to store-bought croutons. Serve on your favorite salad or with soup. Enjoy!
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Course: Breads, Salad, Soup
Cuisine: French
Keyword: Cast Iron Cooking, DIY, Herbs, Sourdough
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 cups


Knife Set
Cutting Board
Cast Iron Skillet


  • 2 cups sourdough bread cubed cut into 1-inch cubes
  • 3 tablespoons Extra Virgin olive oil
  • 2 tablespoons butter
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder


  • Using a cutting board and chef's knife, slice bread into 1-inch cubes.
  • In large skillet, heat olive oil and butter on medium heat until melted. Add sourdough crumbs and toss and stir until crumbs are lightly coated. Cook on medium low heat until crumbs are golden brown, about 5-7 minutes, turning often. Sprinkle with Italian seasoning and garlic powder.
  • Serve croutons warm with soup or allow to cool to serve on your favorite salad. Makes 2 cups.


*I like to save my sourdough bread crumbs and freeze them for use as croutons.
**Unless otherwise indicated, all butter used on this recipe site is salted.
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