Learn how to make homemade croutons that are crisp, flavorful, and far better than store-bought. These crunchy bites are perfect for topping salads and soups, adding to stuffing, or turning into breadcrumbs.
If you like this recipe, try a fresh homemade Italian salad dressing for maximum flavor. Readers often report that making dressings from scratch transforms ordinary salads into something special.
We love a salad with texture, and nothing delivers crunch like homemade croutons. Store-bought options can taste flat or include undesired preservatives. Making croutons at home is quick, uses simple ingredients, and lets you control seasoning and texture.
With about 10 minutes of hands-on prep and a short baking time, you’ll have a batch of croutons that store well and elevate many dishes. Keep a jar in the pantry for easy use on salads, soups, chilies, or in stuffing. You can also pulse them in a food processor to make fresh breadcrumbs.
Ingredients and tips for success
- Bread: Use a crusty loaf—French, Italian, or sourdough work best. Day-old or slightly stale bread is ideal because it holds its shape and crisps nicely. Avoid soft sandwich bread for these croutons.
- Olive oil and butter: A mix of both gives the best texture and flavor. Olive oil promotes a crisp exterior while butter adds richness. For a vegan version, use only olive oil.
- Garlic powder: Preferred over fresh garlic for even coating and to prevent burning during baking.
- Dried parsley: Adds color and a mild herb note. Swap or combine with Italian seasoning, thyme, oregano, za’atar, or Cajun seasoning for variety.
- Kosher salt and black pepper: Simple seasoning that finishes the flavor.
Step-by-step guide
Making croutons is straightforward and mostly hands-off while they bake. Follow these steps for consistently great results:
- Cut the loaf into evenly sized cubes so they cook uniformly. About 1-inch cubes make generous croutons; keep the crust on for extra texture.
- In a large bowl, combine the bread cubes with olive oil, melted butter, garlic powder, dried parsley, salt, and pepper. Toss until every cube is well coated.
- Arrange the cubes in a single layer on a rimmed baking sheet. Use a silicone mat or parchment if you like. Give them a little space so hot air can circulate and crisp them evenly.
- Bake at 325°F (about 160°C) for 20–30 minutes, tossing once halfway through. For fully crunchy croutons, bake closer to 30 minutes. If you prefer a slightly chewy center, pull them at about 20 minutes.
- Let the croutons cool completely before storing. They crisp up further as they cool and are ready to enjoy.
Storage and freezing
Store completely crisp croutons in a sealed bag or airtight container in the pantry for 2–3 weeks. If they were baked to a slightly chewy center, consume within about a week.
You can freeze croutons in a sealed freezer bag for 4–6 weeks. Thaw at room temperature for 10–15 minutes before using. To refresh the crunch, pop them under the broiler for 2–3 minutes, watching closely to prevent burning.
Ways to use them
- Everyday Italian Salad
- Greek Salad with homemade dressing
- Spinach Balsamic Salad
- Roasted Tomato Basil Soup (dairy-free option)
- Carrot Red Pepper Soup
- Roasted Butternut Squash Soup
- Tortellini Chicken Noodle Soup
- Beef or vegetarian chili
- Grind into fresh breadcrumbs in a food processor
Follow the same basic method and swap seasonings to tailor croutons to each dish. For example, za’atar or lemon pepper pairs well with Mediterranean salads, while garlic and rosemary suit hearty soups.
How To Make Homemade Croutons
Ingredients
- 1 loaf crusty French, Italian, or sourdough bread
- 2 tablespoons olive oil
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
Instructions
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Preheat the oven to 325°F (165°C). Cut the loaf into cubes about 1 inch in size, keeping the crust for texture.
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Place the cubes in a large bowl and toss with olive oil, melted butter, garlic powder, dried parsley, salt, and pepper until evenly coated.
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Spread in a single layer on a rimmed baking sheet and bake 20–30 minutes, stirring once halfway through, until golden and crisp. Cool completely before storing.
Notes
- Customize seasonings: Italian seasoning, thyme, oregano, za’atar, or Cajun spice all work well to change the flavor profile.
- Baking time affects texture: 30 minutes yields fully crunchy croutons; 20 minutes leaves a slightly chewy center.
- Storage: Keep crisp croutons in the pantry for 2–3 weeks or slightly chewy ones for about a week. Freeze in sealed bags for up to 6 weeks and re-toast briefly to restore crunch.