Save There's something wonderfully satisfying about rescuing day-old sourdough from becoming sad bread bowl filler. One Tuesday afternoon, I found myself staring at a loaf that had hardened overnight, and instead of tossing it, I grabbed my air fryer on impulse—no plan, just curiosity about what golden magic might happen. Twenty minutes later, my kitchen smelled like a rustic Italian trattoria, and I understood why croutons deserve better than store-bought mediocrity.
My neighbor knocked on the door mid-cooking, drawn by the aroma wafting into the hallway, and I watched her face light up when she tasted one still warm from the basket. She asked for the recipe immediately, and I realized these aren't just croutons—they're the kind of simple thing that makes people feel cared for at the dinner table.
Ingredients
- Sourdough bread, day-old, cut into 1-inch cubes (4 cups, about 200 g): Day-old bread is your secret weapon here—fresh bread will turn soggy before it crisps, but aged sourdough has already lost surface moisture and fries up perfectly golden.
- Extra-virgin olive oil (3 tbsp): This isn't the place to skimp; good olive oil carries the flavor through and helps everything crisp evenly in the air fryer's heat.
- Garlic, finely minced (2 cloves): Don't use garlic powder here—fresh minced garlic caramelizes slightly and tastes infinitely better, creating little flavor bombs throughout each bite.
- Dried Italian herbs (1 tsp blend of basil, oregano, thyme): A combination works better than a single herb because each one brings its own personality to the party.
- Sea salt (½ tsp): Sea salt dissolves more evenly than table salt and won't leave bitter spots on your croutons.
- Freshly ground black pepper (¼ tsp): Grind it yourself just before tossing—pre-ground pepper fades quickly and won't shine through here.
- Fresh parsley, finely chopped (2 tbsp, optional): Toss this on after cooking so it stays bright green and fragrant rather than turning dark and muted from the heat.
Instructions
- Warm up your air fryer:
- Set it to 375°F (190°C) and let it preheat for 2-3 minutes—this ensures your bread starts crisping immediately rather than steaming first, which is the difference between shatteringly crisp and disappointingly chewy.
- Build your seasoning mixture:
- In a large bowl, whisk together the olive oil, minced garlic, dried herbs, salt, and pepper until it looks like a loose paste. This step matters because you want the garlic and herbs suspended throughout the oil so they coat every cube evenly.
- Coat the bread thoroughly:
- Add your sourdough cubes to the bowl and toss with your hands or two spoons—don't be timid, really tumble them around until every surface glistens with oil and seasonings are visible on each piece.
- Arrange in the basket:
- Spread the coated cubes in a single layer in your air fryer basket, giving them space to breathe so hot air circulates all around them. If your batch is too crowded, cook in two rounds rather than cramming them in.
- Fry until golden:
- Air fry for 6-8 minutes total, shaking the basket halfway through—this keeps them cooking evenly and prevents any from hiding in a corner and burning while others stay pale. You'll know they're done when they're deep golden and sound crispy when you tap them together.
- Finish and cool:
- Transfer to a bowl, scatter fresh parsley over top if using, and let them sit for a few minutes—they'll crisp up even more as they cool, and the residual heat will set everything perfectly.
Save These croutons made an appearance at a potluck last spring, sitting modestly beside more elaborate dishes, yet they were the first thing to disappear. Someone asked if I'd bought them from a fancy bakery, and that quiet moment of pride reminded me that sometimes the best food comes from honoring what you already have rather than reaching for something new.
Storage and Make-Ahead Wisdom
Once they've cooled completely, store them in an airtight container where they'll stay crispy for up to a week—I keep mine in a glass jar on my counter because seeing them reminds me to sprinkle them on things. They won't go soft if stored properly, and reheating them in the air fryer for just a minute brings back their original crunch if they ever lose it.
When to Serve Them
Beyond the obvious Caesar salad application, these work beautifully with creamy soups—a bowl of butternut squash or tomato becomes something special with a handful of these scattered on top. They're also fantastic as a simple snack with drinks, or tossed into green salads that need a texture wake-up call.
Flavor Variations Worth Exploring
Once you master the basic version, you'll start noticing opportunities everywhere—a light dusting of Parmesan before air frying transforms them into something more decadent, or a tiny pinch of smoked paprika adds depth. I've experimented with everything from fresh rosemary to a whisper of red pepper flakes, and each version becomes someone's new favorite.
- Try adding 2 tablespoons of finely grated Parmesan cheese to the oil mixture for a richer, almost nutty dimension.
- A quarter teaspoon of smoked paprika swapped in for some of the Italian herbs brings unexpected warmth and sophistication.
- Fresh herbs like rosemary or thyme leaves can replace dried herbs if you have them—use about half the amount since fresh is more potent.
Save Making these croutons became my answer to the question of how to turn something forgotten into something celebrated. There's quiet joy in watching people enjoy food you've made, especially when it started as day-old bread and curiosity.
Kitchen Help
- → What type of bread works best for these croutons?
Day-old sourdough bread cut into cubes provides the ideal texture and flavor for crisp, golden croutons.
- → Can I make these without an air fryer?
Yes, you can bake the coated bread cubes in a conventional oven at 375°F until golden and crisp, turning occasionally.
- → How do the garlic and herbs enhance the flavor?
The minced garlic and dried Italian herbs infuse the croutons during cooking, adding aromatic and savory notes.
- → What is the best way to store leftover croutons?
Store cooled croutons in an airtight container at room temperature for up to one week to maintain their crunch.
- → Can I add extra toppings before cooking?
Sprinkling grated Parmesan over the cubes before air frying adds a rich, cheesy layer of flavor and extra crispness.
