Making Sourdough Croutons
A good crouton should hold its own against a thick soup or a hearty dressing. Using sourdough provides a necessary tang and a sturdier crumb that prevents the bread from turning into mush the moment it hits your bowl.
Texture is everything
Use sourdough that is at least a day old; fresh bread contains too much internal steam and will result in soft, chewy cubes rather than crisp ones.
- rimmed baking sheet
- serrated bread knife
- mixing bowl
What goes in.
- 1/2 loafday-old sourdough bread
- 1/4 cupextra virgin olive oil
- 1/2 tspkosher salt
- 1/4 tspblack pepper
- 1/2 tspdried oregano or thyme
The uniform tear
Instead of cutting perfect cubes, tear the bread into bite-sized pieces. The jagged, rough edges provide more surface area to catch oil and crisp up into dark, crunchy points.
The method.
Prep the bread
Preheat your oven to 375°F. Tear the sourdough into one-inch, irregular chunks. Avoid using the very thick, crust-heavy ends of the loaf if they feel like rock.
Coat the bread
Place the chunks in a bowl. Drizzle the oil over them and add the salt, pepper, and herbs. Toss with your hands until every piece is glistening but not dripping.
Arrange
Spread the bread on the baking sheet in a single layer. Do not crowd them, or they will steam instead of roast.
Bake
Slide the tray into the center rack. Bake for 15 to 20 minutes, shaking the pan halfway through. Look for a deep, amber color on the edges.
Cool
Remove from the oven and let them cool entirely on the tray. They harden significantly as the steam escapes.
Other turns to take.
Garlic-heavy
Add two cloves of finely minced garlic to the oil before tossing; the garlic will toast slightly in the oven for a sharp, aromatic finish.
Cheesy
Toss the croutons with two tablespoons of finely grated Parmesan immediately after taking them out of the oven so the cheese adheres to the hot oil.
When it doesn't go to plan.
If your sourdough is very fresh, dry it in a low-temperature oven (200°F) for 20 minutes before cutting and seasoning.
Store cooled croutons in a paper bag rather than a plastic container; paper allows remaining moisture to escape so they stay crisp.
If they lose their crunch after a day or two, revive them by warming in a 350°F oven for five minutes.
The ones that keep coming up.
Can I use butter instead of oil?
Butter tastes good but has a lower burn point. If you use it, mix it with a little oil to prevent the milk solids from charring before the bread is crunchy.
How do I know when they are done?
Take one out and let it cool for 30 seconds. If it shatters easily when bitten, they are ready.
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