Perfect Homemade Sourdough Bread Croutons
This optimized blueprint relies on olive oil and a precise 350 degree Fahrenheit bake to create predictably shatteringly crisp sourdough croutons that hold up against any dressing.
Equipment
- Sheet pan
- Serrated knife
Ingredients
Crouton Base Ingredients
- 200-240 g cubed bread (1-inch) Alternatively 6 cups
- 30-45 g olive oil Alternatively 2-3 tbsp.
- 1/2 tsp. garlic powder
- 8 g chopped fresh dill Alternatively 2 heaped tbsp., plus more to taste
- to taste Ground Parmesan or Pecorino cheese
- to taste Salt and freshly ground black pepper
Instructions
The Optimized Baking Blueprint
- Preheat your oven to 350 F (180 C).
- Evenly arrange the bread cubes on a sheet pan in one single layer. Drizzle with some of the olive oil to coat.
- Sprinkle with garlic powder, fresh dill, and Parmesan cheese. Season with salt and pepper.
- Toss gently with your hands, adding more olive oil as needed (if it is too dry), until the bread is nicely coated to ensure the olive oil fully coats the surface to promote rapid surface dehydration.
- Bake on the center rack for 20-30 minutes, checking at the 15-minute mark; give it a stir to ensure uniform heat exposure.
- The croutons are ready when they are crisp and golden brown; total bake time will vary based on size.
- Once completely cool to the touch, store in an air tight container for up to 1 week.
Notes
The one-inch cube size is non-negotiable for consistent results, as smaller cubes scorch and larger cubes remain chewy. For the best flavor payoff, use a high quality, fresh extra virgin olive oil. If your croutons lose their crunch during storage, you can crisp them back up in a 300 degree oven for 5 minutes. If you live in a high humidity environment, the storage life may be slightly shorter; consume within four to five days for peak flavor, as oils can oxidize slightly after seven days.
Nutrition
Calories: 130kcalCarbohydrates: 15gProtein: 3.5gFat: 5.5g
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