Turn leftover bagels into crunchy, chewy croutons that make a fantastic topping for salads and soups. They’re simple to prepare and deliver great texture and flavor.
If a couple of bagels are getting stale, don’t throw them away — transform them into bagel croutons. Compared with croutons made from baguettes or sandwich bread, bagel croutons are denser in the center, pleasantly chewy, and have large crunchy edges. They hold up well on dressed salads and add a satisfying bite to soups. Two medium bagels yield roughly 4 cups of croutons, enough for several large salads or for topping soups across several meals.
Because bagels are sturdier and more compact than many breads, the croutons stay crisp longer, even when placed on a salad with dressing. This recipe uses just a few ingredients — bagels, olive oil, and salt — and is quick to make. If you want a higher-protein version, use whole-grain or seeded bagels, which toast nicely and add fiber and flavor.
Ingredients & Substitutions
- Bagels: 2 plain or flavored bagels (about 8 ounces total). Day-old or slightly stale bagels are ideal because they crisp faster; fresh bagels will still work but may need extra time in the oven. Tear or cut into bite-size pieces.
- Olive oil: 2 tablespoons extra-virgin olive oil to coat the pieces. Use an oil spray if you prefer less oil, or substitute a neutral oil if desired.
- Salt: A light sprinkle to taste. Because bagels typically contain salt, add sparingly and taste after baking before adding more.
Variations
There are many easy ways to vary the flavor. Toss the bagel pieces with grated Parmesan before baking for a savory, cheesy crust. Sprinkle Everything Bagel seasoning, garlic powder, smoked paprika, or Italian seasoning for different profiles. Use Asiago, sesame, poppy seed, or onion bagels to add built-in flavor — they make especially tasty croutons for green salads, grain bowls, and hearty soups.
Ways to Use Croutons
Bagel croutons enhance many dishes. Add them to Caesar, mixed greens, or grain salads for crunch. They also serve as a robust topping for soups — try them with tomato soup, minestrone, or creamy garlic soups for a breadier finish. Because they hold up well, bagel croutons are ideal for salads that will sit for a little while before serving, such as packed lunches or buffet-style meals.
Other Ways to Use Your Bagels
If you have extra bagels beyond what you need for croutons, repurpose them into sandwiches, toasted bagels with spreads, or breakfast sandwiches. Bagels also freeze well: slice and freeze, then toast directly from frozen for quick breakfasts or snacks.
Bagel Croutons
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- Author: Liz Thomson
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 cups
- Category: Salad
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Turn leftover bagels into croutons for a delicious salad or soup topper! They’re deliciously chewy, crispy, and surprisingly easy to make!
Ingredients
Scale
- 2 plain bagels (about 8 ounces total), preferably day-old, torn or cut into bite-size pieces (about 4 cups)
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or leave it unlined and prepare to spread the bagel pieces in a single layer.
- Toss the torn or chopped bagel pieces with the olive oil and a light pinch of salt, ensuring each piece is evenly coated. Spread them in a single layer on the sheet pan so air can circulate and they crisp evenly.
- Bake for 10 to 15 minutes, stirring or flipping the pieces once midway through, until the croutons are golden and crunchy on the edges. Baking time will vary with bagel thickness and freshness—older bagels crisp faster.
- Remove from the oven and taste a piece. Add more salt if needed and allow the croutons to cool completely on the pan; they will crisp further as they cool.
- Store cooled croutons in an airtight container at room temperature for up to a week. Re-crisp in a warm oven for a few minutes if they soften.