Seedy Savoury Homemade Croutons (Print-Friendly Version)
Crispy, flavorful croutons tossed with seeds and spices, ideal for salads, soups, or snacking anytime.
# Ingredients:
01 -
3 cups (720ml) stale bread cubes (½ to ¾ inch/1-1.5cm dice)
02 -
1 large egg white
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2 tablespoons olive oil
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1 teaspoon cumin seeds
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1½ teaspoons mustard seeds, yellow or brown
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1 tablespoon poppy seeds
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2 tablespoons hulled white sesame seeds
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1 tablespoon black sesame seeds
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1 teaspoon paprika
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⅛ to ¼ teaspoon cayenne pepper
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½ teaspoon flaked sea salt, or ¼ teaspoon fine sea salt
# Steps:
01 -
In a large bowl, beat the egg white with a whisk or electric mixer until soft peaks form. Add 1 tablespoon olive oil and whisk until incorporated, then add the remaining tablespoon and whisk again until you achieve a soft, fluffy, almost-mayonnaise-like texture.
02 -
Cut the bread into ½ to ¾ inch cubes using a serrated knife. Fold the bread cubes gently into the whipped egg and oil mixture using a rubber spatula until completely coated.
03 -
Preheat the oven to 350°F (175°C).
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Coarsely grind cumin seeds and mustard seeds in a mortar and pestle or coffee grinder until just crushed, not powdered. Combine the crushed seeds with poppy seeds, sesame seeds, paprika, cayenne pepper, and sea salt in a small bowl.
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Sprinkle the seed mixture over the coated bread cubes and toss gently until the bread is evenly coated.
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Spread the bread cubes in a single layer on a parchment-lined baking sheet. Bake for 20 to 25 minutes until the croutons are golden on the edges and crisp outside. Some pieces may remain slightly chewy inside, depending on the moisture level of the bread.
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Allow the croutons to cool completely in the pan, then store in an airtight container at room temperature for several days or freeze for longer storage.
# Notes:
01 -
These crisp croutons can be used to add a crunchy texture to soups and salads, or served as a standalone snack.
02 -
For a larger batch, consider doubling the recipe to have extras for pantry raiders or snacking.