Sourdough Croutons
A day-old loaf is the best starting point for these. The tang of the sourdough provides a necessary backbone that store-bought, airy cubes simply lack.
Don't trim the crust
The crust adds a chew that provides contrast to the brittle center of the crumb. Tear the bread by hand rather than using a knife to create jagged edges that catch more seasoning.
- Large rimmed baking sheet
- Large mixing bowl
- Chef's knife or hands for tearing
What goes in.
- 4 cupsstale sourdough bread, torn into 1-inch chunks
- 1/3 cupextra virgin olive oil
- 1/2 tspkosher salt
- 1/2 tspcracked black pepper
- 1/2 tspdried oregano or thyme
Maximizing surface area
Tearing the bread creates uneven, porous ridges. These ridges toast faster and soak up the fat better than the smooth, uniform edges left by a blade.
The method.
Preheat the oven
Set your oven to 400°F (200°C) and ensure the rack is in the center position.
Season the bread
Place the torn sourdough into a large bowl. Drizzle the oil over the bread, add salt, pepper, and herbs, then toss firmly until every piece is coated but not soaking.
Arrange the pieces
Spread the bread on the baking sheet in a single layer. Ensure the pieces aren't touching, otherwise they will steam rather than crisp.
Roast
Bake for 15 to 20 minutes. Shake the pan halfway through. Look for a deep, golden-brown color on the edges; they should sound hollow when tapped with a fork.
Cool
Let them sit on the hot pan for 5 minutes after removing from the oven; they will crisp up further as they cool.
Other turns to take.
Garlic-Parmesan
Toss the finished, hot croutons with 1/4 cup finely grated Parmesan and a clove of minced garlic immediately after pulling them from the oven.
Spiced
Add a half-teaspoon of smoked paprika or red pepper flakes to the oil before tossing for a sharper finish.
When it doesn't go to plan.
If the bread is too fresh, toast the torn chunks in a 250°F oven for 10 minutes to dry them out before adding the oil.
Do not crowd the baking sheet or the croutons will come out chewy in the middle.
Store in an airtight container only after they have reached room temperature to prevent condensation and softening.
The ones that keep coming up.
Can I use butter instead of olive oil?
Yes, but brown the butter first for depth. Be careful, as butter solids can burn faster than olive oil at high temperatures.
How do I know when they are done?
When they no longer feel soft to the touch and the edges have turned a deep, toast-colored brown.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe