Got leftover bagels sitting on the counter? Bagel croutons are the best way to use them up, and honestly, they're way better than store-bought. These are crunchy, golden, salty in all the right ways, and they come together in about 15 minutes with just 5 ingredients.
I make these all the time, especially with sesame or everything bagels. They're perfect for soups and salads, but real talk? I snack on them straight from the pan.
They also pair perfectly with my Cherry Tomato Soup or tossed over a big green salad, and if you like shortcuts, you'll also love my Crispy Air Fryer Croutons
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Quick Answer: Bagel Croutons
Time: 15 minutes total
Texture: crunchy outside, slightly airy inside
Flavor: savory, garlicky, sesame-forward
Who it's for: anyone with leftover bagels
Method: oven-baked
Bagel croutons are made by cutting bagels into small pieces, tossing them with olive oil and seasoning, then baking at 375°F until crisp and golden. Day-old or stale bagels work best, but fresh bagels work too.
Ingredients
Bagels
Day-old works best. Sesame, plain, or everything bagels all work.
Olive oil
Helps the croutons brown and crisp without drying out.
Garlic powder
More even than fresh garlic and won't burn.
Salt
Go lighter if your bagels are already salty.
Black pepper
Optional, but it adds warmth.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Bagel Croutons
Preheat the oven
Set your oven to 375°F. Line a baking sheet with parchment or leave it bare for extra browning.
Cut the bagels
Slice each bagel into small, bite-sized chunks. Aim for even pieces so they bake at the same speed.
Toss with oil and seasoning
Add the bagel pieces to a large bowl. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss until lightly coated.
Spread on the pan
Lay the bagel pieces in a single layer. Crowding = steaming, and we want crunch.
Bake until golden
Bake for 10 to 15 minutes, stirring once halfway, until crisp and golden brown.
Cool slightly
They'll crisp up even more as they cool. Try not to eat them all immediately.
Sophie Tips
- I tested cutting the bagels too big once. Bad idea. They stayed chewy inside. Smaller pieces = better crunch.
- If your bagels are very fresh, let the cut pieces sit out for 10 minutes before baking.
- Sesame seeds toast fast. If things brown too quickly, lower the oven rack.
- Honestly, don't walk away. These go from golden to dark fast.
Variations
- Everything Bagel Croutons: Skip extra seasoning and use everything bagels.
- Parmesan: Toss with grated Parmesan right after baking.
- Spicy: Add a pinch of chili flakes.
- Air Fryer: Check out my air fryer version for small batches.
Serving Ideas
- Float them on tomato soup or creamy vegetable soups
- Toss into Caesar or chopped salads
- Sprinkle over roasted vegetables
- Eat straight from the bowl. No judgment.
Storage Tips
- Store in an airtight container at room temperature.
- Best within 3 days.
- If they soften, re-toast in the oven for a few minutes.
FAQs
Can I make bagel croutons from fresh bagels?
Yes, but they'll need a bit more baking time since fresh bagels have more moisture. If your bagels are very fresh, let the cut pieces sit out for 10 to 15 minutes before tossing with oil. This helps them dry out slightly and crisp up better in the oven.
Why did my bagel croutons burn?
Sesame seeds and seasonings toast fast. If your croutons are browning too quickly, lower the oven rack or reduce the temperature to 350°F. Also, don't skip the halfway stir. These go from golden to dark in about 2 minutes, so keep an eye on them toward the end.
Can I freeze bagel croutons?
I don't recommend it. Freezing affects the texture and they lose their crunch. Instead, store them in an airtight container at room temperature for up to 3 days. If they soften, just re-toast them in the oven at 350°F for 3 to 5 minutes.
How long do homemade bagel croutons last?
Bagel croutons stay crispy for up to 3 days when stored in an airtight container at room temperature. Make sure they're completely cool before storing, or condensation will make them soggy. If they lose their crunch, pop them back in the oven at 350°F for a few minutes.
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Bagel Croutons (Easy Homemade Recipe)
Equipment
- Baking sheet
- large Bowl
- Knife
Ingredients
- 3 bagels cut into bite-sized pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F and prepare a baking sheet.
- Cut bagels into even, small chunks.
- Add bagel pieces to a bowl and drizzle with olive oil.
- Sprinkle garlic powder, salt, and pepper over the top.
- Toss until evenly coated.
- Spread in a single layer on the baking sheet.
- Bake, stirring once, until golden and crisp.
- Cool slightly before serving or storing.
Notes
- Smaller pieces crisp better than large chunks.
- Fresh bagels may need extra baking time.
- Sesame seeds brown quickly, so keep an eye on them.
- Re-crisp leftovers in the oven if needed.
Sophie Viau says
Crunchy homemade bagel croutons made from leftover bagels. Easy oven method, beginner-friendly, and perfect for soups and salads.