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Garlic croutons

Author
Cookinero 30 Nov 2025
700
Garlic croutons

Borodinsky croutons with garlic are a great alternative to store-bought croutons and an ideal snack for beer. The croutons are aromatic and crispy. The piquancy and spicy notes of Borodinsky bread combined with garlic and butter create a unique classic taste. A few simple steps and 10 minutes - and everything is ready. A great option if you need to quickly prepare a snack for a football match.

How to cook Garlic croutons

Step 1

Garlic croutons

Cut the Borodino bread into 1 cm thick bars.

Step 2

Garlic croutons

Press the garlic through a garlic press or grate it.

Step 3

Garlic croutons

Heat the frying pan well, pour in vegetable oil and put in the Borodinsky bread.

Step 4

Garlic croutons

Fry the bread for 2-3 minutes, then turn over and fry for another 2 minutes.

Step 5

Garlic croutons

Place the finished croutons on a paper towel to remove excess oil. Then rub the croutons with crushed garlic and sprinkle with salt.

Step 6

Garlic croutons

The croutons are ready. Serve the croutons with sour cream sauce. To do this, mix sour cream and chopped dill, add pepper. Enjoy your meal.

Garlic croutons - FAQ About Ingredients, Baking Time and Storage

Yes! Rye bread, pumpernickel, or any dense, hearty bread works well as a substitute. Avoid overly soft breads like sandwich loaves, as they may become too crumbly.
Store cooled croutons in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat in a 350°F (175°C) oven for 5 minutes to restore crispiness.
Replace the sour cream sauce with a dairy-free alternative like coconut yogurt or cashew cream mixed with dill. Ensure the bread you use doesn’t contain honey or dairy.
Use low-carb bread (like almond flour or coconut flour-based options) and adjust frying time, as these breads brown faster. Skip the optional sour cream sauce or use a Greek yogurt base.
Absolutely! Spread bread cubes on a baking sheet, drizzle with oil, and bake at 375°F (190°C) for 10-15 minutes, flipping halfway. The garlic should still be rubbed on after baking.
They’re great in soups, salads, or as a snack with hummus, tzatziki, or a spicy aioli. Try pairing them with tomato-based dishes like borscht or gazpacho.
Yes, but add the garlic just before serving to keep the flavor fresh and avoid sogginess. Store plain toasted bread separately, then season when ready to eat.
Use a paper towel to blot excess oil immediately after frying. Alternatively, bake them with a light oil spray instead of pan-frying for a lighter result.

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