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You can make croutons out of bagels easily, and they turn out incredibly crispy, flavorful, and far better than anything you’d buy at the store.
This is a fantastic way to use up day-old or slightly stale bagels that are too tough to enjoy as-is.
Making croutons out of bagels is a simple kitchen project that takes about 20 minutes from start to finish.
In this post, we’ll walk through the best methods for making croutons out of bagels, including seasoning ideas and storage tips so they stay crunchy for weeks.
Let’s dive right in and turn those leftover bagels into golden, buttery perfection.
Why Making Croutons Out Of Bagels Works So Well
Croutons out of bagels are a total game-changer because bagels have a denser, chewier texture than regular sandwich bread.
This density means they hold up beautifully to oil, butter, and high heat without turning soggy or falling apart.
When you make croutons out of bagels, you get a heartier crunch that stands up to salads, soups, and even snacking straight from the jar.
Another bonus is that bagels come in so many flavors—everything from plain and sesame to jalapeño cheddar and cinnamon raisin.
This means you can make croutons out of bagels that are perfectly matched to the dish you’re serving them with.
1. The Texture Advantage
Unlike soft white bread, bagels have a tight crumb and a sturdy crust that crisps up beautifully in the oven.
When you bake croutons out of bagels, the interior becomes airy and crunchy while the exterior gets deeply golden and shatteringly crisp.
This is because bagels are boiled before baking, which sets their structure and gives them that signature chew.
That same structure is exactly what makes croutons out of bagels so satisfying to bite into.
2. Flavor Flexibility
You can take croutons out of bagels in any flavor direction you want, from savory garlic-herb to spicy chili-lime or sweet cinnamon-sugar.
The neutral canvas of a plain bagel absorbs butter and seasonings perfectly, while a flavored bagel can add its own unique kick.
So whether you’re making croutons out of bagels for a Caesar salad or a fall harvest bowl, there’s a bagel style that fits the bill.
3. Eco-Friendly And Cost-Effective
Making croutons out of bagels is one of the best ways to reduce food waste in your kitchen.
Instead of tossing those rock-hard bagels, you transform them into a valuable pantry staple that costs pennies to produce.
You’re basically getting gourmet croutons for free when you make croutons out of bagels at home.
The Best Way To Make Croutons Out Of Bagels
Now let’s get into the actual process of making croutons out of bagels so they turn out perfectly every single time.
You only need a few basic ingredients and tools, most of which are probably already in your kitchen.
Step 1: Cut Your Bagels Into Bite-Sized Cubes
First, grab your day-old bagels and a sharp serrated knife.
Slice each bagel into quarters first, then cut those quarters into roughly ¾-inch to 1-inch cubes.
Keep the pieces relatively uniform in size so they bake evenly and all finish crisping at the same time.
If you’re making croutons out of bagels from fresh bagels, leave them out on the counter for a few hours or pop them in a 200°F oven for 10 minutes to dry them slightly.
Slightly dried bagels absorb the oil better and crisp up faster, giving you superior croutons.
Step 2: Toss With Fat And Seasonings
Place your bagel cubes in a large mixing bowl and drizzle generously with olive oil or melted butter.
For every 4 cups of bagel cubes, use about 3 tablespoons of oil or butter to ensure even coating.
Many people making croutons out of bagels stick to a simple mix of garlic powder, onion powder, salt, black pepper, and dried parsley.
But you could also use ranch seasoning, Italian herbs, smoked paprika, or even everything-bagel seasoning for extra depth.
Toss everything together with your hands until every single cube is coated and glistening.
Don’t be shy with the seasonings because bagels are hearty, and they can handle a bunch of flavor.
Step 3: Bake Until Deeply Golden
Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
Spread the seasoned bagel cubes in a single, even layer on the sheet, making sure they aren’t crowded or overlapping.
Crowding will cause the croutons to steam instead of crisp, which defeats the whole purpose.
Bake the croutons out of bagels for 15 to 20 minutes, stirring gently halfway through to ensure all sides get browned.
You’ll know they’re done when they’re deeply golden, crisp to the touch, and sound hollow when tapped.
Step 4: Cool Completely And Store
This is the most crucial step, so don’t skip it.
Transfer your baked croutons out of bagels to a wire rack and let them cool completely at room temperature.
As they cool, they’ll continue to dry out and firm up, which is exactly what you want for maximum crunch.
Once completely cool, store your bagel croutons in an airtight container or a resealable plastic bag.
Tips And Variations For Perfect Bagel Croutons Every Time
If you want to elevate your croutons out of bagels even further, here are some pro tips and creative twists.
1. Use Stale Bagels For The Best Results
Believe it or not, the staler the bagel, the better your croutons will be.
Stale bagels have lost a lot of moisture, so they soak up the fat and seasonings without becoming mushy inside.
This is why making croutons out of bagels is the perfect rescue mission for that forgotten bagel from two days ago.
2. Try A Sweeter Version
Who says croutons have to be savory?
You can absolutely make dessert-style croutons out of bagels using cinnamon-raisin bagels or plain bagels tossed with butter, cinnamon, and sugar.
These sweet croutons are amazing on top of vanilla ice cream, yogurt parfaits, or even a holiday fruit salad.
3. Make Them In An Air Fryer
If you don’t want to heat up your whole oven, you can make croutons out of bagels in an air fryer in about 8 to 10 minutes.
Set the air fryer to 350°F and cook the seasoned cubes in a single layer, shaking the basket halfway through.
You’ll get that same crispy texture in half the time, and it’s a great method for small batches.
4. Avoid Over-Seasoning Mistakes
When you make croutons out of bagels, start with less salt than you think you need.
Many bagels and many seasoning blends already contain salt, so you can easily overdo it.
Taste an unseasoned cube first, then adjust your salt accordingly to avoid a salty disaster.
So, How Do You Make Croutons Out Of Bagels?
You make croutons out of bagels by cutting stale bagels into cubes, tossing them with oil or butter and seasonings, and baking them until golden and crunchy.
It’s a simple, economical, and incredibly delicious way to use up old bagels and create something better than store-bought any day of the week.
The process takes less than 30 minutes, and the results are absolutely worth every second.
So next time you see those sad, stale bagels sitting on the counter, don’t throw them away.
Instead, make croutons out of bagels and watch them disappear in record time on your next salad or bowl of soup.
Your future self will thank you.