Want to Save This Recipe?

Enter your email below and we’ll send the recipe straight to your inbox! 👩🏻‍🍳 Plus you’ll receive a few new recipes weekly.

Save Recipe

* By submitting this form, you consent to receive emails from Confetti and Bliss.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini sourdough croutons in a glass jar next to a loaf of sourdough bread.

Mini Sourdough Croutons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews


Mini sourdough croutons are crisp and golden. Toasted with olive oil, butter, garlic and herbs, they’re a crunchy topping for soup and salad. They’re also ideal for snacking.


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cups crusty sourdough bread, cut into 1/2″ inch cubes (about 1/2 of a medium boule)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt, or as desired
  • 1/4 teaspoon cracked black pepper, or as desired


Stovetop Method

This is the fastest way to make croutons. They toast in half the time compared to making them in the oven.

  1. Heat a large skillet over medium heat. Add olive oil and butter. Once the butter has melted, add bread cubes to the pan in a single layer. Don’t overcrowd the pan. If needed, cook in batches.
  2. Cook, stirring occasionally, for 5 minutes or until the bread is golden blonde and toasted on all sides. Remove pan from heat.
  3. Sprinkle the mini croutons with garlic powder, Italian seasoning, salt and pepper. Toss to combine. Set croutons aside until ready to serve. They’ll become even crisper as they cool.

Oven Method

RECIPE PREP: Preheat oven to 350ºF. Line a baking tray with parchment paper. Melt butter in the microwave in a heat-safe dish.

  1. Put the sourdough cubes in a large bowl. Drizzle olive oil and melted butter over the bread. Add in the garlic powder, Italian seasoning, salt and pepper. Toss well to combine. We want all the bread cubes evenly coated.
  2. Transfer the coated cubes to the prepared baking sheet. Spread them out into a single layer. Leave space between the pieces so all the mini croutons can properly brown.
  3. Bake for 15 to 20 minutes, or until golden blonde and crispy. Halfway through the cook time, toss the croutons and rotate the tray. Remove from oven. Set aside until ready to enjoy.


How long homemade croutons last: They taste best when enjoyed during the first 2 days. But if they’re really dry and crisp, they can last up to 1 week in an airtight container. 

  • Prep Time: 2 Minutes
  • Cook Time: 6 Minutes
  • Category: Bread
  • Method: Stovetop, Oven
  • Cuisine: American