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Bread croutons in the oven with garlic

Oven-Baked Garlic Bread Croutons

A great, quick snack for beer or an addition to soup. Garlic croutons are always a hit—serve them as a beer snack, alongside soup, or just munch on them on their own. They come out so fragrant it's simply impossible to resist.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Bread

300

Vegetable oil

Garlic

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 23 % 15 g

Carbohydrates 66 % 42 g

337 kcal

GI: 2 / 0 / 98

Cooking method

Cooking time: 30 min

Step 1:

Use a rye or wheat-rye bread for the croutons. Day-old, or even 2- to 3-day-old bread, is best—it crumbles less when you slice it. Cut it into thick sticks.
Step 2:

Peel a few cloves of garlic.
Step 3:

Pour a little vegetable oil into a bowl.
Step 4:

Press the garlic through a garlic press and add it to the oil. Also add a little salt and some dry spices—I use dried dill.
Step 5:

Then lightly dip each stick into the oil mixture on all sides.
Step 6:

Arrange the bread sticks on a baking sheet. Bake in a hot oven at 300°F (150°C) for 15–30 minutes, keeping an eye on them so they don't burn—you can turn them over. Put the finished croutons on a plate and dig in. Enjoy!

To really enjoy a beer, you've got to have some tasty garlic bread croutons to go with it. This recipe is for everyone who loves garlicky snacks. The simplest of them is bread croutons, and homemade ones are far tastier. I wouldn't make them too often, given how rich and calorie-heavy they are—but it's fine to treat yourself now and then. They're easy to make ahead and take along on an outing. You can add the garlic before baking or after—just bake the croutons in the oven and then toss them in minced garlic. It's up to you; do whatever's easiest. Garlic croutons are very simple to make at home. Cut the bread into any pieces and any shape you like: cubes work best if you're using them in soups and broths, while long sticks are handier if you're serving them as a beer snack. You can also make them not just in the oven but right on the stovetop in a skillet.