Name: Crispy Homemade Sourdough Croutons
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups day-old sourdough bread; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 1 tsp garlic powder; 2 teaspoons fresh thyme leaves; 0.5 tsp kosher salt; 0.25 tsp black pepper

Crispy Homemade Sourdough Croutons cover

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Crispy Homemade Sourdough Croutons

Browndis

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a small saucepan, melt the butter over medium heat. Cook until it foams and turns golden brown with a nutty aroma, 3–5 minutes. Remove from heat and whisk in olive oil, garlic powder, thyme, salt, and pepper.

Place bread cubes in a large mixing bowl. Drizzle with the butter mixture and toss until evenly coated.

Spread bread cubes on the prepared baking sheet in a single layer.

Bake 12–15 minutes, tossing halfway through, until golden brown and crisp.

Cool slightly before serving — they will crisp more as they cool.

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Tips & Tricks (5)

The Bread Cube Consistency Method 📐
Cut your sourdough into uniform ¾-inch cubes to ensure even toasting; uneven pieces will brown inconsistently and create texture variations in your batch.
The Butter-to-Oil Ratio Sweet Spot 🧈
Use a 1:2 ratio of butter to olive oil (about 2 tablespoons butter to 4 tablespoons oil) so the butter provides flavor while the oil prevents burning at higher temperatures.
Low and Slow Wins the Race ⏱️
Toast at 325°F for 15-18 minutes, stirring every 5 minutes, rather than high heat; this creates deep golden croutons with crispy edges without burnt spots or a dry interior.
Season Before, Not After 🧂
Toss the bread cubes with seasonings before toasting so the garlic powder and thyme infuse into the bread rather than just coating the surface, creating better flavor penetration.
The Cooling Crunch Factor 🌬️
Spread finished croutons on a wire rack immediately after removing from the oven to cool completely; this allows steam to escape and they'll crisp up significantly more than if left in the pan.