Sourdough Croutons
A day-old sourdough loaf is better than a fresh one for this task. The lower moisture content allows the heat to toast the bread throughout before the outside burns.
Use your hands, not a knife.
Tearing the bread creates irregular craggy edges that trap more oil and seasonings. Uniform cubes often have flat, boring surfaces.
- large baking sheet
- mixing bowl
What goes in.
- 4 cupsstale sourdough bread, torn into 1-inch pieces
- 3 tbspextra virgin olive oil
- 1/2 tspsea salt
- 1/4 tspfreshly cracked black pepper
- 1/2 tspdried thyme or rosemary
The Rough Tear
Tear the bread into jagged chunks of uneven size. The nooks and crannies created by tearing will crisp up significantly more than a smooth, knife-cut edge.
The method.
Preheat the oven
Set your oven to 375°F (190°C) and place a rack in the center position.
Season the bread
In a large bowl, toss the torn bread with the olive oil, salt, pepper, and herbs. Use your hands to ensure the oil is evenly distributed across every surface.
Arrange
Spread the bread in a single layer on the baking sheet. Do not crowd the pan, or the pieces will steam rather than toast.
Bake
Bake for 15 to 20 minutes. Halfway through, give the pan a firm shake to turn the pieces.
Cool
Pull them out when they are deep gold. They will harden significantly as they sit on the counter for 10 minutes.
Other turns to take.
Garlic Butter
Replace half the olive oil with melted unsalted butter and add one clove of finely grated garlic during the mixing stage.
Cheese-crusted
Toss the finished, hot croutons with two tablespoons of finely grated parmesan immediately after pulling them from the oven.
When it doesn't go to plan.
If the center of the crouton is still soft after cooling, return them to the oven for another five minutes at a lower heat, around 300°F.
Store cooled croutons in an airtight jar at room temperature for up to three days.
Avoid using too much oil; you want a light coat, not saturated bread, or the center will remain chewy.
The ones that keep coming up.
Can I use fresh bread?
You can, but it will take longer to toast. If you must use fresh bread, bake it for 10 minutes at 250°F first to dehydrate it, then increase the heat as instructed.
Why did my croutons burn?
Sourdough has a higher sugar content than standard white bread. Keep a close eye on the oven after the 12-minute mark, as they can go from golden to dark brown very quickly.
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