I firmly believe there are few places where everything bagel spice can’t go — and croutons are certainly no exception. Studded with tiny nooks and crannies, these crispy, toasted cubes are ideal for catching every last bit of flavoring. If you have 10 minutes, you have more than enough time to make these croutons a reality.
Stovetop Croutons Are Key
If everything bagel spice has a regular place in your life, and you already have the pre-made spice blend handy, go ahead and use that. If not, everything you need is right in your spice cabinet. These are the kind of croutons that work with just about every kind of bread imaginable, from raisin bread to a hearty country loaf. And once toasted on the stovetop — our favorite quick way to make croutons — this savory spice blend makes its way into all the hollows of the bread cubes.
How to Use These Croutons
Everything Bagel Croutons
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1 teaspoon garlic powder (no salt added)
1 teaspoon onion powder
1 teaspoon kosher salt
2 tablespoons olive oil
3 cups day-old bread cubes (about 1 inch)
Mix the poppy seeds, sesame seeds, garlic powder, onion powder, and salt in a small bowl; set aside. Cut the bread into roughly 1-inch cubes.
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bread cubes in a single layer. Toast, tossing every minute or so, until the cubes are golden-brown on all sides, about 5 minutes total.
Remove from the heat and transfer to a large bowl. Immediately sprinkle with the spice blend and toss to combine. Serve immediately or let cool completely.
- Spice blend: You can substitute 2 1/2 tablespoons of everything bagel spice in place of the spices and salt listed in the recipe.
- Make ahead: Croutons can be made up to a few days in advance and stored in an airtight container at room temperature.
- Storage: Store leftover croutons in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.