Golden Sourdough Croutons (Print Version)

Crunchy sourdough bread cubes seasoned with garlic, herbs, and optional cheese for savory topping.

# What You'll Need:

→ Bread

01 - 4 cups sourdough bread, cut into 1-inch cubes, preferably day-old (about 7 oz)

→ Flavorings

02 - 3 tablespoons olive oil or unsalted butter, melted
03 - 1 garlic clove, minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon dried thyme or herbes de Provence, optional
07 - 1/2 cup grated Gruyère or Emmental cheese, optional (about 1.75 oz)

# How to Make:

01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine olive oil or melted butter, minced garlic, salt, pepper, and herbs if using.
03 - Add the sourdough cubes to the bowl and toss well until evenly coated with the oil mixture.
04 - Spread the coated bread cubes in a single layer on the prepared baking sheet.
05 - Bake for 15 to 18 minutes, stirring once halfway through, until golden and crisp.
06 - If desired, sprinkle grated cheese over the hot croutons and return to the oven for 2 to 3 minutes, until melted and bubbly.
07 - Let croutons cool slightly before using as a topper for French onion soup.

# Expert Advice:

01 -
  • Day-old bread gets a second life as something genuinely delicious, not a sad recycling project.
  • The whole thing takes thirty minutes from start to finish, so you can focus on your soup while these toast away.
  • Sourdough's tang cuts through rich cheese and caramelized onions in a way that feels almost intentional, like the soup was waiting for this.
02 -
  • Spreading the cubes in a single layer matters more than you'd think; crowded croutons steam instead of crisp, and you'll end up with some soft spots.
  • If your bread is very fresh, slice it and let it sit out for an hour before cubing—moisture is the enemy of crispiness.
03 -
  • Day-old sourdough is your secret weapon—it's already lost surface moisture, so it crisps faster and more evenly than fresh bread ever could.
  • Toss the croutons one more time halfway through baking so they color evenly and no corner gets neglected.
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