Homemade Pumpernickel Croutons Recipe
Homemade Pumpernickel Croutons, a simple homemade croutons recipe that comes together with just 3 ingredients and 15 minutes!
Ingredients
- 1 loaf pumpernickel bread
- 1 tablespoon olive oil
- 1 Pinch salt and pepper to taste
- Optional ingredients: spices like garlic powder or dried herbs like parsley oregano, or basil
Instructions
- Preheat oven + prep bread: Preheat oven to 350 degrees F (175 degrees C). Slice pumpernickel bread loaf into 1-inch thick slices, then cut each bread slice into 1 inch pieces. Add cubed pumpernickel pieces into a large mixing bowl.
- Add oil + spices: Cover the pumpernickel pieces with a drizzle of olive oil, then mix with a pinch of salt, pepper, and other spices. Toss to combine.
- Bake until crispy: Spread the seasoned bread cubes onto a sheet pan. Roast in the oven until the croutons are crispy and beginning to brown, which will take about 10-15 minutes. Halfway through cooking, flip the bread cubes to cook on all sides. When finished, take the bread out of the oven and let cool.
- To serve + store: Use homemade croutons as a crunchy topping for salads and soups. Store in an airtight container on the countertop for up to 5-6 days.
Notes
- Recipe notes: This crouton recipe is made with pumpernickel bread, but any type of bread can be used. We like ciabatta bread, rye bread, or sourdough for homemade croutons.
- Leftovers + storage: After croutons have cooled, store in an airtight container at room temperature for 5 days, or in the refrigerator for 6-7 days. We do not recommend freezing as the croutons will lose their crisp texture after thawing.
- Nutrition notes: This recipe uses all plant-based ingredients, making it suitable for vegan diets.
Nutrition
Serving: 1servingCalories: 16kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 1mgFiber: 1gSugar: 1gCalcium: 1mgIron: 1mg
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