Croutons at Home
Delicious natural crackers can be made at home without chemical additives and preservatives. Depending on your preferences, they can be made from wheat or rye bread, loaf or baguette.
I make croutons at home when I want a natural snack without chemical additives or preservatives – the shop-bought ones are no match for fragrant homemade croutons with Provence herbs. Tasty natural croutons can be made from any bread. Depending on what you like, you can use wheat or rye bread, a loaf or a baguette – in short, any bread you have, and it doesn't matter whether it's stale or fresh. This is a great way to "use up" bread that has dried out, turning it into a crunchy snack.
My recipe is "fragrant homemade croutons" with Provence herbs. It takes 30 minutes, makes 3 servings, with 283 kcal per 100 g.
Ingredients
- loaf – ½ - ¼ pcs;
- salt – to taste;
- herb mix (Provence or Italian) – 1.5 tsp;
- olive oil – 1-2 tsp.
Making the croutons step by step
1. I cut the loaf into slices roughly one to two centimetres thick. Then I cut them lengthwise into small pieces.
2. I put the sliced pieces of loaf into a deep bowl, add a little salt and the Provence or Italian herb mix, then drizzle with olive oil and mix everything well, so the spices and oil are evenly distributed over the future croutons.
3. I line a baking sheet (or a baking dish) with parchment, spread the future croutons out evenly on it, and put it into an oven preheated to 150 degrees for about 15–20 minutes. In that time the snacks should dry out and brown lightly.
4. Once the croutons have dried out, I take them out of the oven and let them cool. After the homemade snacks have cooled, they are ready to eat. It is worth noting that croutons made this way at home can be used not only as a snack, but also added to various salads.
Bon appétit!
Tips and Tricks
Tip 1. Any bread works – fresh or stale. Stale bread dries faster (5–7 minutes), fresh bread takes longer (15–20 minutes). Old bread is ideal for croutons.
Tip 2. 150 °C is the sweet spot. Higher, and they burn on the outside while staying soft inside. Lower, and they turn out leathery, without any crunch.
Tip 3. Olive oil gives aroma and a crisp crust. Without oil the croutons are bland, just bread. With oil they have a restaurant-quality taste.
Tip 4. Provence herbs are the "secret" to the flavour. You can swap them for Italian herbs or khmeli-suneli. The same principle works in other kinds of fragrant snacks.
❓ Frequently asked questions
Which bread should I choose?
Ideal is a white loaf or baguette (classic croutons). Alternatives: rye bread (dark croutons), Borodinsky (with caraway), whole-grain (healthier), ciabatta (for the Italian version). Fresh bread cuts cleanly and doesn't crumble. Stale bread (1–2 days old) also works and keeps longer. Don't use mouldy bread – that's dangerous. For "premium" croutons, use home-baked bread; for a budget version, an ordinary loaf. A thickness of 1–2 cm is best (too thin and they crumble, too thick and they won't dry out inside). Trimming off the crusts is optional (with the crust they are more fragrant).
Which spices should I add?
Alternatives: garlic powder, ½ tsp (for "bar-style" croutons), smoked paprika, curry, grated Parmesan, 1 tbsp (Italian), oregano and basil (Italian herbs). For spicy croutons, add ground chilli or cayenne pepper. For a sweet version, cinnamon and sugar (unusual, but tasty). For cold appetisers, dried dill and salt. Don't overdo it – the spices should complement the bread, not overpower it. Freshly ground spices are more aromatic. For a children's version, leave out the hot pepper and use only herbs.
How long do croutons keep?
In an airtight jar or container at room temperature, 2–3 weeks. Longer than that and they absorb moisture and turn rubbery. I don't recommend the fridge (they'll go damp). Don't leave them in an open dish – they'll soak up kitchen smells. For longer storage, use vacuum bags or foil. In the freezer they keep up to 3 months (for "fresh" croutons). No thawing needed – serve them straight away with soups or eat them. It's ideal to make them for a single occasion (fresh and crisp). For a picnic, pack them in a sturdy box. If they have gone soft, dry them in the oven for 5 minutes at 150 °C and the crunch comes back.
What do you serve croutons with?
The classics: with soups (especially tomato, pea, or onion soup), and with Caesar and Greek salads. With light or unfiltered beer for a "bar-style" serving. With a bowl of borscht or shchi for a Russian classic. With garlic sauce or sour cream as a snack. In salads with chicken or seafood they are an essential ingredient. With a cup of coffee they don't really suit (salty croutons don't go with coffee). With tomato juice for an office snack. For a picnic they are easy to carry and don't crumble. With warm puréed soups (pumpkin, potato) for a "premium" serving. An all-purpose snack for nibbling and for rounding out soups.
