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Homemade sourdough bread croutons on a sheetpan

Perfect Homemade Sourdough Bread Croutons

  • Author: Emilie Raffa
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: Makes 1 sheetpan
  • Category: Sourdough Bread
  • Method: Oven-Baked
  • Cuisine: American
  • Diet: Vegetarian


Ready in under 30 minutes, these baked homemade sourdough bread croutons with Parmesan, garlic & fresh herbs is an easy, no-waste recipe. Great in salads, soups and as a crunchy snack! Adapted from Artisan Sourdough Made Simple.


  • 200240 g (6 cups) 1-inch cubed bread
  • 3045 g olive oil (23 tbsp.)
  • 1/2 tsp. garlic powder
  • 8 g (2 heaped tbsp.) chopped fresh dill, plus more to taste
  • Ground Parmesan or Pecorino cheese, to taste
  • Salt & freshly ground black pepper

Notes & Substitutions

The flavor of fresh dill does not over power in this dish. It’s delicious. Use chopped fresh parsley as a substitute or a combo of both.


  1. Preheat your oven to 350 F (180 C).
  2. Evenly arrange the bread cubes on a sheet pan in one single layer. Drizzle with some of the olive oil to coat. Sprinkle with garlic powder, fresh dill, and Parmesan cheese. Season with salt and pepper. 
  3. Toss gently with your hands, adding more olive oil as needed (if it’s too dry), until the bread is nicely coated.
  4. Bake on the center rack for 20-30 minutes, checking at the 15-minute mark- give it a stir. The croutons are ready when they are crisp and golden brown; total bake time will vary based on size.
  5. Once completely cool, store in an air tight container for up to 1 week.


TIP: Pulse any leftover croutons in a food processor for homemade breadcrumbs. Store at room temperature or freeze for up to 3-6 months.

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