Stovetop Sourdough Croutons
Don't discard day-old sourdough. When cubed and toasted properly, it becomes the backbone of a salad or a soup, providing a necessary structural contrast to soft greens.
Size matters for the crunch-to-chew ratio.
Cut your bread into uniform, one-inch cubes to ensure every piece hits the pan floor at the same time. If you leave the crusts on, they will provide a more varied texture than just the soft crumb.
- large cast-iron skillet
- chef's knife
- wide spatula
What goes in.
- 4 cupsday-old sourdough bread, torn or cut into 1-inch cubes
- 3 tbspextra virgin olive oil or clarified butter
- 1/2 tspsea salt
- 1/4 tspcracked black pepper
- 1 tspdried oregano or thyme
The pan-toss method
Do not walk away from the pan. You must keep the cubes moving so they brown evenly across all six faces, rather than scorching on one side.
The method.
Heat the fat
Place the skillet over medium heat. Add your oil or butter. Once it shimmers, it is ready.
Toast the bread
Add the cubes in a single layer. Do not crowd the pan; if they are piled up, they will steam instead of crisping.
Rotate
Let them sit undisturbed for 2 minutes to form a crust. Then, toss them with the spatula. Repeat this for 6 to 8 minutes.
Season
Remove from heat once they are deep golden brown. Toss immediately with salt, pepper, and herbs while the oil is still on the surface to help the seasoning adhere.
Other turns to take.
Garlic-Infused
Add a crushed, unpeeled garlic clove to the fat at the start and remove it once it turns light brown, before adding the bread.
Cheese-Crusted
Remove the pan from the heat and immediately toss the hot croutons with two tablespoons of finely grated parmesan.
When it doesn't go to plan.
If the pan looks dry, add a tiny bit more fat; the bread acts like a sponge.
Let them cool completely on a wire rack or paper towel to firm up before serving.
Store in a paper bag, not a sealed plastic container, to prevent them from softening.
The ones that keep coming up.
Can I use fresh bread?
You can, but it contains more moisture. You will need to toast it for an extra 3-4 minutes on lower heat to dry it out before it begins to brown.
Why do my croutons burn?
Your heat is likely too high. Cast iron holds onto heat; keep the flame at medium-low to maintain the browning process without crossing into burnt territory.