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Sourdough toast is crispy and flavorful, and it pairs with every meal. You don’t need a toaster, and it works perfectly with no-knead sourdough bread or my sourdough sandwich bread recipe.
Recipe Overview: Sourdough Toast
- Ready In: 5 minutes
- Serves: 2 (easy to scale up for a crowd)
- Calories: 261 kcal (approximately)
- Main Ingredients: Sourdough bread, olive oil, and butter
- Why You’ll Love It: This sourdough toast recipe yields the crispiest and most flavorful toast you’ll ever have. It works with any type of sourdough bread and it’s versatile enough for any meal.
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I’m sure you are thinking, “Toast? Everyone knows how to make toast.” But toasting sourdough isn’t as simple as dropping a slice into a toaster.
Sourdough is made with a high-hydration dough. As such, it requires a different toasting method.
This method will work with any sourdough bread, but it’s particularly good for no-knead breads such as beginner’s no-knead sourdough bread, cheddar jalapeño sourdough, cranberry walnut sourdough, and even chocolate sourdough bread.
Why You’ll Love This Recipe
Crispy: Sourdough toast has a crisp exterior and a soft, chewy interior.
Versatile: You can pile it high with your favorite spreads and toppings, such as home-canned strawberry jam or fluffy scrambled eggs.
No Fancy Equipment: All you need is a skillet or baking sheet.
Quick: Sourdough toast takes just a few minutes to make.
Key Ingredients
Sourdough Bread: Use your favorite sourdough bread for this recipe. I usually use a classic boule or fresh-milled sourdough sandwich bread.
Oil: I prefer olive oil, but you can use avocado oil.
Butter: For the skillet method, you’ll need a little butter for greasing the skillet.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
Fresh-Milled: Use half fresh-milled sourdough bread or 100% fresh-milled sourdough.
Garlic Toast: Rub a peeled garlic clove over the hot toast before serving.
Lightly Toasted: Toast until the exterior is lightly browned.
Extra Crisp: Toast longer at a lower setting to dry the crumb more thoroughly.
How To Make Sourdough Toast
Step 1: Add butter to a skillet, and melt it over medium heat.
Cut the sourdough into even slices. Brush both sides with olive oil.
Step 2: Add the oiled sourdough to the pan. Toast for 2-3 minutes or until golden brown.
Step 3: Then, turn to the second side and toast until golden, about 2-3 minutes.
Step 4: Oven Option: Preheat the oven to 400° F.
Place the oiled sourdough slices in a single layer on an ungreased baking sheet or directly on the oven rack (I prefer putting it right on the rack).
Bake 3-4 minutes on each side or until golden.
Tips for Success
- While ideal for high-hydration bread like crusty boules, this method will work for toasting any bread, including enriched breads like fresh-milled sourdough pullman bread or my sourdough English muffins recipe.
- The oil needs to soak slightly into the bread’s surface to crisp it. With that in mind, brush the olive oil onto the pan or use melted butter.
- The skillet needs to be hot enough to brown the bread, not just warm it. However, it shouldn’t be so hot that it burns the bread.
- Slice the bread to a moderate thickness. Too thin and you lose the warm, chewy center. Too thick, and the oil cannot absorb properly, throwing off the crisp and chewy balance.
Serving Suggestions
Herb Butter: Slather your sourdough toast with homemade garlic herb butter or your other favorite herb buters.
Avocado: Top your toast with sliced or mashed avocado.
Beans: Hear me out on this one. Spread a little French mayonnaise and top with pinto beans, salt, and pepper (I recommend my canning pinto beans recipe for the best results).
Spreads: Serve with canned strawberry jam, Instant Pot apple butter, or your favorite schmears.
Storing
- Sourdough toast is best eaten right away.
- Leftovers can be stored in an airtight container at room temperature for 1 day.
- Reheat on the skillet or in the oven to restore crispness.
Sourdough Toast FAQs
Either! Whether you are toasting a boule like fresh-milled sourdough bread or an enriched bread like sourdough brioche rolls, you can use butter or olive oil.
Yes! Any oven will work as long as it gets hot enough. In fact, many bakers use a conventional oven, toaster oven, convection oven, or air fryer to toast sourdough bread.
Yes! If you freeze sourdough bread, just toast the frozen slices directly, adding extra time until warmed through and crisp. Usually, I warm them for a few minutes, then I add the oil and finish toasting.
Yes. Slightly stale sourdough browns more evenly and develops better crunch.
More Sourdough Recipes
If you tried this Sourdough Toast recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y’all!
Sourdough Toast
Equipment
- Skillet for stovetop method
- Baking Sheet for oven method
Ingredients
- 1/2 tablespoon butter, or as much needed to lightly grease skillet
- 2 slices sourdough bread
- 1 tablespoon olive oil, or enough to lightly brush onto each slice
Instructions
- Add butter to a skillet, and melt it over medium heat.1/2 tablespoon butter
- Cut the sourdough into even slices. Brush both sides with olive oil.2 slices sourdough bread, 1 tablespoon olive oil
- Add the oiled sourdough to the pan. Toast for 2-3 minutes or until golden brown.
- Then, turn to the second side and toast until golden, about 2-3 minutes.
- Oven Option: Preheat the oven to 400° F. Place the oiled sourdough slices in a single layer on an ungreased baking sheet or directly on the oven rack (I prefer putting it right on the rack). Bake 3-4 minutes on each side or until golden.
Notes
- While ideal for high-hydration bread like crusy boules, this method will work for toasting any bread, including enriched breads like fresh-milled sourdough pullman bread or my sourdough English muffins recipe.
- The oil needs to soak slightly into the bread's surface to crisp it. With that in mind, brush on olive oil or use melted butter in the pan.
- The skillet needs to be hot enough to brown the bread, not just warm it. However, it shouldn't be so hot that it burns the bread.
- Slice the bread to a moderate thickness. Too thin and you lose the warm, chewy center. Too thick and the oil cannot absorb properly, throwing off the crisp and chewy balance.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
