How to make croutons with garlic from black bread

Good afternoon, dear readers. Do you like garlic croutons? If you are not a fan yet, you will definitely become one after reading the recipe on how to cook croutons with garlic from black bread in a frying pan or oven.

In this article I will reveal to you a secret recipe for delicious croutons, crispy on the outside and soft on the inside, and even with finger-licking garlic sauce.

In addition, garlic croutons are a tasty flu preventative and an effective way to strengthen the immune system at any time of the year.

List of products for making black bread croutons with garlic

Croutons made from black bread with garlic have become very popular as a cheap snack to accompany beer in all sorts of shops. I prefer snacks with tea and I think that buying one bar for the price of a loaf is not cheap at all.

Fortunately, you can make fragrant croutons at home in 20 minutes from inexpensive ingredients:

Loaf of black bread 400g
Head of garlic 50 gr
Table salt 1 pinch
Vegetable oil 100 ml
Mayonnaise, 3 tablespoons
Sour cream 25%, 3 tablespoons
Soy sauce, 1 tablespoon
Dill greens 20 grams
Peppercorns (ground pepper)

Of all the above, I didn’t have a suitable loaf of black bread at home. Croutons made from Borodino bread are considered the most delicious, but other types of bread made from a mixture of rye and wheat flour are also suitable, depending on your taste preferences. Some people like bread with sourness, while others cannot stand the smell of coriander.

The main condition is that the bread is fresh; it is better when the loaf of bread on the store counter is still hot. On other sites you may find recipes where they write that stale bread will do for making croutons, as long as there is no mold.

You can actually make crackers from this type of bread, but not croutons, which are crispy on the outside and soft on the inside. Why do they suddenly become soft inside if the bread is already stale?!

The bread is sold in two versions - whole loaf and sliced. It is preferable to take a whole loaf and cut it yourself, first into slices 1.5–2 cm thick, then into sticks 1.5–2 cm wide.

When determining the size of the bar for making croutons, make sure that it is comfortable to hold in your hands and dip into the sauce. Sliced bread is already thinly sliced, but if there are no options, then we can make croutons from the sliced bread. In this case, cut the sticks wider, 3–4 cm.

Garlic croutons recipe

- Borodino bread - 400 grams, - vegetable oil - 2 tablespoons, - garlic - 3 cloves.

Preparation:

1. First of all, we will prepare the garlic. To do this, you need to peel it and crush it with the flat side of a knife, then finely chop it. Of course, the easiest way would be to pass the garlic through a press, but it is the method described above that allows you to preserve the garlic juice inside each finely chopped piece.

2. Pour vegetable oil into the garlic and cover with a lid. We need the garlic to marinate and the vegetable oil to absorb the smell of garlic.

3. While the garlic is marinating, prepare the bread. Cut off the top crust with spices, cut the rest of the bread into small cubes.

Garlic oil, my recipe

Yes, yes, garlic oil is the secret of the bright, rich garlic aroma and taste of croutons. Garlic transfers all its beneficial properties to oil and becomes no longer as vigorous and aggressive as it was.

I am drawing your attention to this point, because the Internet is full of chefs who suggest that fried bread, before it cools, quickly rub a clove of garlic on all sides and then call it croutons with garlic, like in a beer bar.

I have several questions for such cooks:

In which bar did they see the waiter rub garlic on toast before serving?
Do I need to wear tops on my hands or will I not get burned?
How hard should you burn bread until you don't want to pierce it with garlic?
Why rub croutons with garlic when you can give your guests a head of garlic and let them eat it as a bite?

My questions remained unanswered, and I didn’t try very hard to satisfy my curiosity, and I suggest you immediately use garlic oil in your recipes instead of garlic rubs.

To prepare garlic oil, take a small glass jar with a capacity of 200 ml so that it can be completely used in a day or two. It’s better to prepare something new later than to use something that has stagnated.

Fill a clean, dry jar to a third of its volume with crushed garlic, then fill it up to the neck with refined vegetable oil - sunflower, corn, olive - it's a matter of taste. You can also add ground pepper or a couple of peas to taste.

Screw the lid on the jar tightly, put it in the refrigerator to steep for a couple of days, periodically shaking the contents of the jar with oil. If you urgently need garlic oil, there is no need to wait a couple of days.

To prepare the oil, garlic must be put through a garlic press or grated on a fine grater, because in the future it will be useful for preparing garlic sauce for croutons; in addition, chopped garlic will better transfer its beneficial properties to the oil.

My wife literally forced me to grind a bowl of winter garlic in a meat grinder, put it in bags in a thin layer and freeze it for the winter. But now, when I need garlic, I immediately break off the required amount to cook the already peeled, chopped garlic.

In addition, I noticed that such garlic does not cause heartburn with belching; for those who have diseases of the gastrointestinal tract, garlic oil will not have a negative effect like fresh hot garlic.

How to make croutons for beer at home - recipes

Homemade croutons for beer are not only tasty, but also a safe choice. Manufacturers do not guarantee that crackers are made from safe ingredients. The amount of flavorings and flavor enhancers can cause an allergic reaction and gastrointestinal problems. In addition, the products are not always fresh. This also applies to nuts and other snacks. Homemade snacks are always fresh and the quality of the ingredients can be controlled.

The variety of recipes will definitely please lovers of natural homemade beer. Also captivating is the ability to avoid adding large amounts of salt, something that snack manufacturers often do.

In your home kitchen, croutons can be fried from black, gray, white bread from a wide variety of flours. There is also a choice of vegetable and animal fat. In this case, the dish can be made healthier, less or more fatty. It is also possible to change the roasting method by choosing an oven, frying pan, microwave or other available option.

Important! It is recommended to use a whole loaf of bread rather than already sliced. You also need to choose the optimal thickness of the pieces. No need to cut too thin or thick.

Classic with egg

A classic and simple option for intoxicating drinks is with an egg. The appetizer can be cooked in a frying pan with any oil. The egg will make each piece tender on the inside, but the crust will remain crisp. It also gives a pleasant caramel color and is irreplaceable in the recipe.

Products:

light bread – 7 slices, 2 centimeters each;
chicken egg – 3 pcs.;
store-bought low-fat milk – 4 tablespoons;
salt;
ground pepper - optional;
vegetable fat - optional.

Making according to recipe:

To prepare, take a white roll, but preferably a loaf. It shouldn't be the freshest.
Beat the eggs with a whisk until foam appears.
Spices can be added there before whipping.
Pour in milk and beat.
Meanwhile, a container with vegetable or animal fat is heated. When choosing a vegetable product, take a refined product.
The bread is dipped into the egg mixture and placed in the pan.
Fry until golden brown, about 3 minutes on each side. The cracker should remain a little soft inside.
Can be eaten with garlic sauce.

Creamy

Creamy croutons go well with homemade beer. They also have a pleasant aroma that will be heard throughout the house, and are easy to prepare. The cooking method is a little clearer from the previous one.

What do you need:

light or rye bread - loaf;
natural butter;
salt;
pepper;
other spices at your discretion.

Manufacturing:

The bread slices are first fried without any additives or fat. But doing this in a frying pan is not very convenient without oil. You will either have to add a herbal product or use the oven.
When the pieces of bread have already dried out, but are still hot, you need to prepare for the next cooking step. Each piece is spread with butter.
Then immediately sprinkle with salt and pepper to taste. You can use other spices as well.

Fish

The most commonly used and universal appetizer for an intoxicating drink is fish. Why not combine these dishes? You can make your own fish snacks at your own discretion.

What to cook from:

bread - 1 loaf;
“affordable” fish fillet – 300 grams;
carrots – 2 pieces;
egg - 1 piece;
animal oil;
greenery.

Step by step recipe:

The bread can be fried on the stove with vegetable oil, or left in the oven without additives. Since then vegetable oil and fatty fish will be added.
Fish with carrots, previously boiled, are passed through a meat grinder. A boiled egg is also crushed. The ingredients are mixed.
Add oil, herbs, spices to taste. Stir the mass until smooth.
Spread butter on warm or hot bread.
The snack is ready!

With salmon

Fish toast with salmon is not for every budget. But this option is definitely a must try! The result is a crispy but tender snack.

Ingredients:

salmon;
vegetable oil;
salt;
pepper;
white bread;
greenery;
cottage cheese.

How to prepare croutons for beer:

The bread is cooked over low heat in vegetable fat until a caramel crust appears.
Meanwhile, the fish is being prepared at the same time.
Salmon is cut into small cubes.
The cheese is kneaded, dill/parsley/onion and spices are added.
Add salmon. Mix well.
Spread the fish mass on hot crackers.

With cheese

Cheese snacks are another favorite treat that goes well with a homemade intoxicating drink. Cheese croutons are very easy to make in your home kitchen.

Recipe for beer croutons with garlic and cheese:

bread of any kind - loaf;
garlic;
pepper;
salt;
fatty cheese;
vegetable oil.

Preparation:

It is recommended to take any type of bread for croutons, the main thing is not soft. It is rubbed with garlic on both sides. It is important not to leave any pieces of garlic on the slices; they will burn on the toast in the oven.
Future croutons are sent to the baking cabinet. A frying pan is not suitable for this option.
3 minutes before the end of the process, place a thin slice of cheese and pepper/salt on each piece. The cheese product should be fatty so that it melts more easily. It is advisable not to turn the dish into crackers.
A cheese snack that leaves a garlic aftertaste can be served!

Welsh

Welsh snacks are suitable not only for beer, but also for other unsweetened drinks. The recipe is more expensive, but it’s worth preparing a traditional snack.

Ingredients:

thin loaf - one;
cheese - 0.2 kg;
animal oil – 100 grams;
eggs – 2 pcs.;
grainy mustard – 10 g or a spoon;
salt and spices - optional.

Home production:

The bread is crushed. Cook in a baking oven without fat at 180 degrees for 3 minutes on each side. In the meantime, begin preparing the cheese mass.
The cheese is grated or minced in a meat grinder.
Add oil.
Beat the eggs and pour into the mixture.
Place the cheese mass in a saucepan on the fire and wait until it melts.
Add mustard. Stir.
When the croutons are ready, spread cheese on them. Leave in the oven for 5 minutes.
Beer snack is ready!

In Lithuanian

The specialty of this recipe is the bread. The cooking method is also different. The result is crispy and aromatic sandwiches that cannot be tried in any beer bar.

Recipe for homemade croutons with garlic for beer:

dense bread - 1 loaf;
garlic;
salt;
pepper;
mayonnaise;
cheese.

Preparing beer croutons from black bread:

The bread is crushed into plates and placed in a frying pan with any vegetable fat.
Mayonnaise is mixed with spices and grated garlic. You can add greens to the garlic mass.
Add grated cheese.
When the croutons are almost ready, place the cheese mixture on each plate and cook for a few more minutes until the cheese melts.
Beer crouton is ready!

French

French croutons are reminiscent of classic eggnog croutons.

Ingredients:

bread;
egg;
salt;
pepper;
fat;
parsley.

How to make croutons for beer:

Beat eggs with parsley and spices until foam forms.
Dip the slices and place them in a hot frying pan with oil.
Fry until a caramel crust appears.

Toasts with garlic from black bread

There are two ways to fry croutons - in the oven and in a frying pan. I decided to divide the batch of bread into two parts to determine which recipe was the most delicious.

The preparation of bread for both options is the same:

Cut the bread into slices 1.5 cm thick.

In my case, the circles will be rectangular, depending on the shape of the bread.

Along the very edge, cut off the crusts from the bread, on all 4 sides.

The crust will begin to burn during cooking and ruin the taste of the croutons. Do not throw away the cut crust; it will be useful for making breadcrumbs and breadcrumbs.

Take out a jar of garlic oil and a food grade silicone brush.
Using a brush, brush the slices of bread with a thin layer of butter on both sides, lightly salt them and place them in a pile to soak in the butter for 10 minutes.

It is better to leave the bread lightly unbuttered than to over-butter it; excess butter will make the croutons greasy and not fried. There is no need to grease the sides of the bread with butter.

After 10 minutes, cut the stack of bread lengthwise several times into strips 1.5-2 cm wide.

Toasts with garlic in the oven

While the croutons are soaking in the garlic aroma and oil, turn on the oven to warm up to 200 degrees, and in the meantime prepare a sheet of parchment paper.

We spread the paper on a baking sheet and place our bread on top. It should not be laid out tightly so that there is a distance of a centimeter between the breads.

When the temperature is 180-200 degrees, place the baking sheet in the oven. This is a very important point - putting croutons in a hot oven. Otherwise, they will begin to dry out instead of frying.

Approximately, after 5 minutes, turn the croutons over and leave to fry for another 5 minutes on the other side. The exact time depends on the power of your oven; do not forget to control the cooking process, otherwise you will chew the crackers.

Garlic recipe with garlic like in a bar

Garlic croutons go very well with fresh beer, especially since this is a common snack in many catering establishments. The recipe is only slightly different from the previous one.

You will need:

Stale bread (white) – 500 g
Garlic – 2-4 cloves
Vegetable or olive oil – 30 ml
Salt - to taste

Preparation

Cut the bread into slices or sticks 1cm thick. Fry the croutons over low heat with the addition of vegetable oil until golden brown. Peel the garlic, crush it or grate it. Add salt and vegetable oil to the resulting slurry. Mix well. Rub the resulting sauce onto the prepared croutons and serve.

Video recipe

This video clearly shows the process of preparing garlic croutons:

Toasts with garlic in a frying pan

To prepare croutons with garlic in a frying pan, wash the surface of the frying pan from oil and fat and set to heat over high heat.

The surface of the frying pan should be clean, dry and well heated, do not add oil to the frying pan; to fry crispy croutons, the oil that the bread has absorbed is enough.

Place the slices of bread in a frying pan, and after 20-30 seconds, turn the croutons over to the other side. During this time, the surface of the crouton acquires a golden hue.

If black, charcoal-colored spots appear on the surface of the bread, it means you need to reduce the frying time or reduce the power of the stove. I turn the stove on at full power. We also fry the second side for 20-30 seconds, then fry for 10 seconds on the longitudinal sides.

Place the finished croutons on a plate. If the croutons are oily, place them on a paper towel to absorb excess oil.

When frying croutons in a frying pan in several batches, before adding a new batch, wipe the surface of the pan with a paper towel to remove any remaining oil and crumbs from the previous batch.

Ideally, garlic croutons made from black bread should be golden in color, crispy on the outside and soft on the inside. I got croutons like this the second time. When I cooked it for the first time, it was slightly dry and overcooked.

Description

Beer croutons with garlic are very easy and quick to make at home. And you won’t need to buy crackers in the store, the composition of which, to be honest, is very questionable. We will tell you the secret of how to fry croutons with garlic so that they are in no way inferior in taste to store-bought ones.

A simple recipe for garlic croutons will make your evening a little more interesting. It is not necessary to use this snack only with beer. It’s very tasty to soak such crispy croutons in borscht with sour cream.

Below is a detailed step-by-step recipe on how to make croutons with garlic in a frying pan; a photo is attached to the instructions. Try our recipe and treat yourself to a cold beer with sad, spicy homemade croutons.

Making the finger-licking garlic sauce

Eating croutons with sauce is not only tastier, but also more interesting - you dip them in the sauce and savor it, the sauce adds new shades.

To prepare the garlic sauce, instead of a saucepan, I took a simple porcelain cup; I think that the croutons will not be offended by me for being so unprepared.

In a cup I add three tablespoons of thick sour cream, three tablespoons of mayonnaise, a tablespoon of soy sauce, a tablespoon of finely chopped dill. Soy sauce gives it a salty taste, so no salt is needed.

Now I carefully take a spoonful of garlic out of the jar of garlic oil, trying to let the oil flow back into the jar, and add the garlic to the cup for the sauce. When the ingredients are placed in a cup, mix thoroughly until smooth. The sauce will become much tastier if you let it sit in the refrigerator for 15-20 minutes.

The flavors of the sauce will vary depending on the ratio of garlic, soy sauce, and herbs. Choose the best option for yourself, try adding ground pepper, mustard, parsley or basil.

Description of preparation:

Delicious and aromatic croutons can be served not only with beer; they are great for soup or borscht, as well as chicken broth.
This appetizer is prepared very simply and quickly, and most importantly, you can be sure of its quality. Toasts can be made from any bread, but with rye they are especially flavorful. You can also prepare a separate sauce for them, for example, creamy or tomato. Purpose: For an afternoon snack / For a quick meal Main ingredient: Vegetables / Garlic Dish: Appetizers / Croutons Diet: Lenten dishes