Garlic Sourdough Croutons
Don't throw away that loaf that's become too firm for a sandwich. Sourdough's structure and tang provide the backbone for a crouton that holds its own in a heavy salad or a bowl of soup without turning to mush.
Use the stale bread
Fresh bread is too soft to crisp up well. Leave your sliced sourdough out on a cutting board for a few hours or overnight before you start.
- Chef's knife
- Large mixing bowl
- Baking sheet
- Silicone spatula
What goes in.
- 4 cupssourdough bread, torn or cut into 1-inch cubes
- 3 tbspextra virgin olive oil
- 2 tbspunsalted butter, melted
- 2 clovesgarlic, finely minced or pressed
- 1/2 tspkosher salt
- 1/4 tspblack pepper, freshly cracked
Balancing fat for flavor and crisp
Using butter alone burns at the temperatures needed for crisping, but using only oil lacks depth. The combination allows the garlic to infuse the bread before the butter proteins brown.
The method.
Prep the oven
Preheat your oven to 375°F. Rack should be in the center position.
Infuse the fat
In the mixing bowl, whisk together the olive oil, melted butter, minced garlic, salt, and pepper until the garlic is evenly dispersed.
Coat the cubes
Add the bread cubes to the bowl. Toss thoroughly with your hands or a spatula, ensuring every face of every cube has absorbed the garlic fat.
Arrange the tray
Spread the bread in a single layer on the baking sheet. Do not crowd them; if the pieces touch, they will steam instead of crisp.
Bake
Bake for 15 to 20 minutes. Rotate the pan halfway through. Look for a deep, dark golden brown—they will harden significantly as they cool.
Other turns to take.
Herbed
Toss in one teaspoon of dried oregano or thyme with the garlic mixture before adding the bread.
Cheesy
Toss the hot croutons with two tablespoons of finely grated parmesan immediately after pulling them from the oven.
When it doesn't go to plan.
If you have a microplane, grate the garlic directly into the oil so it becomes a paste that clings to the bread.
Do not peel the garlic cloves if you are pressing them; the press will catch the skin.
Store in a paper bag rather than a plastic container; plastic traps steam and will soften the crust within hours.
The ones that keep coming up.
Can I use fresh bread?
You can, but the croutons will be chewy in the center. If you must use fresh, dry the cubes in a 200°F oven for 30 minutes before coating them in fat.
Why do my croutons burn?
Garlic burns quickly. Keep the heat at 375°F—any higher and the minced garlic will turn bitter before the bread is crisp.
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