Sourdough Toast

5 from 1 vote

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.

Prep Time1

Cook Time5

Total Time6

Course: Sourdough

Cuisine: American

Servings: slices of toast

Calories: 261kcal

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.

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.