Garlicky Homemade Croutons

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Homemade crispy croutons on a baking sheet

Who could say no to toasty and savory little bites of bread!? Not us. Flavorful, crunchy croutons are always a welcome addition to soups and salads, and they also happen to be SO quick and easy to make at home! 

Once you give these homemade croutons a taste, we’re sure you’ll be putting them on everything, or just eating them right off the baking sheet. Let us show you how it’s done!

Sliced sourdough bread, garlic powder, salt, pepper, Italian herbs, and oil

How to Make Croutons

The first step is to choose your bread. Any type of savory bread will work, including sourdough, sandwich bread, and gluten-free, too! We tested all three and found sourdough had the best texture and flavor and sandwich bread created the most classic “crunchy” croutons.

To begin, cut the bread into cubes, creating maximum surface area for crispiness and flavor.

Knife on a cutting board with cubed bread

Then toss the bread with your choice of oil (avocado or olive oil). While avocado oil produces a more neutral flavor, you can’t go wrong with either one!

For a classic crouton taste, season the cubed bread with salt and pepper, plus garlic powder and dried Italian herbs (basil + oregano). You can also play around with the spices so they go with a specific dish you’re making!

Tossing cubed bread on a baking sheet with oil and seasonings

After baking for a quick 8-12 minutes at 400 degrees Fahrenheit, crispy, golden brown croutons await!

Close up shot of croutons with crispy golden edges

We hope you LOVE these garlicky homemade croutons! They’re:

Quick & easy
& SO much better than store-bought!

Enjoy them on soups and salads, including our Easy 1-Pot Tomato Soup (Vegan), Rosemary Roasted Root Vegetable Panzanella, Creamy Chipotle Tomato Soup (1 Pot!), and Heirloom Tomato Panzanella Salad.

Love Bread? Try These Next:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bowl piled high with sourdough croutons

Garlicky Homemade Croutons

The ultimate guide to crunchy, savory, CLASSIC homemade croutons! Just 1 pan, 5 ingredients, and 15 minutes required.
Author Minimalist Baker
Overhead shot of a bowl of homemade croutons
5 from 7 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 (1/2-cup servings)
Course Condiment, Side
Cuisine French-Inspired, Gluten-Free (optional), Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 1-2 Days


  • 6 cups bread of choice*, cut into 1-inch (2 ½ cm) cubes (8 slices standard-size sandwich bread or 4-5 slices of larger bread like sourdough yield ~6 cups or 250 g)
  • 1/4 cup avocado oil (or sub olive oil)
  • 3/4 tsp each sea salt and black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian herb seasoning (dried basil + oregano // optional)


  • Preheat oven to 400 degrees F (204 C).
  • Add all ingredients to a baking sheet and toss with clean hands to evenly coat. Bake for 8-12 minutes (8 for softer croutons, 12 for crunchier), or until slightly golden and firm to the touch. We baked ours for 10 minutes.
  • Let cool slightly before serving with soup or salad. Leftovers keep in an airtight container at room temperature for 1-2 days.



*We tested this with regular sourdough bread, whole wheat sandwich bread, and store-bought gluten-free loaf bread. All worked well and produced flavorful, versatile croutons! We liked the sourdough croutons the best as they maintained the best texture and had the best flavor, but sandwich bread produced more classic “crunchy” croutons!
*Nutrition information is a rough estimate calculated with sourdough bread.

Nutrition (1 of 12 servings)

Serving: 1 half-cup serving Calories: 98 Carbohydrates: 11.1 g Protein: 2.3 g Fat: 5.1 g Saturated Fat: 0.6 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 271 mg Potassium: 30 mg Fiber: 0.5 g Sugar: 1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 12 mg Iron: 0.9 mg

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My Rating:

  1. Kimberley Snyder says

    I made these with a loaf of sourdough sandwich bread that didn’t rise very much. The bread was kind of dense so I thought it would make great croutons. I came across this recipe and you had me at “garlicky”! These are so delicious. I give them five stars. Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed the croutons, Kimberley. Thank you for the lovely review! xo

  2. Nicole says

    We made these for the Creamy Tuscan White Bean soup and they were a lovely addition! I didn’t have Italian seasoning on hand but had poultry seasoning (for stuffing) which is probably pretty similar, so I used that. These were so easy but felt so fancy! They really elevated the soup (which was already great on it’s own). Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you made the croutons, Nicole. They really do take the soup to the next level! Thank you for sharing! xo

  3. Lillian says

    Any suggestions for making these oil free? What if I tossed with aquafaba and the spices? Or would it be better to just spray with water?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we don’t think they would crisp up without oil, unfortunately! Aquafaba might turn out okay though. Let us know if you try it!

  4. Stacy says

    Adding to the list of “will never buy store-bought again.”

    I’ve been making sourdough 1-2x/week, and the last third of the loaf is a bit tough to get through – I used it to make these croutons this morning, and they are amazing. I used Herbs de Provence, as I just need to get rid of that little cache I’ve had for I-don’t-want-to-say-how-long. I might cut the garlic and salt down a bit next time – as written is delicious, but I feel like it could go a touch lighter.

    Bonus: we are making MB aioli, so we roasted the garlic at the same time these were toasting. Whole house smells like garlic heaven.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you’re enjoying both recipes, Stacy. Thank you for sharing! xo

  5. Bee says

    Super easy to do. I followed the advice of another user and used ciabatta bread and used nutritional yeast with the plastic bag to shake it all up. Mess free and taste better than store bought.

  6. Christine says

    I made these croutons (along with the creamy Tuscan white bean and kale soup- delish!) with sourdough bread (as suggested) exactly as it’s written, it was a hit for my entire family! Love this finishing homemade-touch!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for two lovely reviews, Christine. We’re so glad you all enjoyed these recipes!

  7. Kelly Davis says

    I’ve made these several times and they’re always so good and the variations are endless. For My latest batch, I used ciabatta bread and sunflower oil. I added a good pinch of nutritional yeast to the dry ingredients for a cheesy element, and then whisked the dry ingredients into the oil before coating the bread. To coat, I find it easier to place the bread cubes into a zipper bag, pour the oil/herb mixture in, and gently shake. Dump everything onto a cookie sheet, and bake!

  8. Penny says

    Very good but a little too salty. Next time I’m going to use just a 1/2 tsp of salt and pepper (used only a half tsp of pepper this time and it was plenty).