Sourdough Toast
Golden, crisp slices of sourdough with a deep, tangy flavor and that signature chewy crumb. Toasting brings out its character—crackling crust giving way to a soft, airy interior. The perfect blank canvas for butter, avocado, or jam, ready in minutes.
For 4 servings
- prep
Slice the bread if needed.
Cut the sourdough loaf into 4 thick slices, about 1 inch each. Thinner slices burn before they crisp.
TIPDay-old sourdough toasts better than fresh—it has less surface moisture. - bake · ~5 min
Toast the bread to your desired doneness.
Place slices in a toaster and toast on medium-high setting until golden brown with dark edges on the crust, about 3-5 minutes. For a skillet: heat a dry cast-iron pan over medium heat and toast slices 2-3 minutes per side until grill marks appear and the surface is crisp.
TIPWatch closely in the last minute—sourdough's lower sugar content means it goes from golden to burnt fast. - assemble
Butter the toast while hot.
Remove toast from the toaster and immediately spread softened butter over the surface. The heat melts the butter into the crumb instantly.
TIPButter the toast while it's still piping hot so it soaks in rather than sitting on top. - serve
Serve immediately while warm and crisp.
Place buttered toast on a plate and serve right away. Toast waits for no one—it loses its crunch as it cools.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crunch, toast sourdough in a dry cast-iron skillet pressing down gently with a spatula.
- 2Let the toast cool for 10 seconds before buttering if you prefer a spreadable layer instead of melted butter pools.
- 3To revive stale sourdough, mist slices lightly with water before toasting—it restores the chewy interior.
- 4Always cut slices from the center of the loaf for the most even crumb and consistent toasting.
- 5Store leftover sourdough bread in a paper bag at room temperature, not plastic, to keep the crust crisp.
- 6For a deeper tang, use a 24-hour fermented sourdough loaf; the extra acidity shines after toasting.
Adapt it for your goals.
Garlic-infused
Rub a peeled raw garlic clove over the hot toast before buttering for a subtle, aromatic kick that pairs beautifully with soups or salads.
avocado smashAvocado smash
Skip the butter and top with mashed avocado, flaky salt, and a squeeze of lemon for a creamy, nutrient-dense open-faced snack.
sweet cinnamonSweet cinnamon
Mix softened butter with a pinch of cinnamon and a drizzle of honey, then spread on the warm toast for a quick breakfast treat.
olive oil & herbOlive oil & herb
Replace butter with a drizzle of extra-virgin olive oil and a sprinkle of dried oregano or za'atar for a Mediterranean twist.
everything bagelEverything bagel
Brush the toast with butter and sprinkle everything bagel seasoning (sesame, poppy, garlic, onion, salt) while the butter is still melted.
Why this is on our healthy list.
Gut-Friendly Fermentation
Sourdough's natural fermentation breaks down phytic acid, making minerals like iron and zinc easier for your body to absorb.
Lower Glycemic Impact
The lactic acid in sourdough slows starch digestion, resulting in a gentler rise in blood sugar compared to regular white bread.
Natural Preservative-Free
A simple two-ingredient recipe with no added preservatives, artificial flavors, or dough conditioners commonly found in commercial bread.
Rich in B Vitamins
The fermentation process increases the availability of B vitamins from the flour, particularly folate and niacin.
Frequently asked questions
Your toaster setting is too high for thick slices. Use a medium setting and toast twice if needed, or finish in a pan for even browning.
