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If you’ve never made everything bagel croutons before, you’re in for a treat. These crunchy, flavorful little bites are one of my favorite ways to give new life to leftover bread, especially my 3-day-old everything bagel focaccia. Yes, focaccia croutons are a thing, and once you make them, you’ll never look at store-bought croutons the same way again.
I stumbled into making these by accident. I had half a pan of my homemade everything bagel focaccia sitting on the counter, just starting to go a little stale. Too good to toss, but not soft enough for a sandwich. So, like any good bread lover, I cubed it up, drizzled it with olive oil, added more everything bagel seasoning (because there’s no such thing as too much), and baked them until crisp and golden. What came out of the oven was absolute magic.
They’re crunchy yet chewy in the middle, bursting with garlicky, oniony flavor, and somehow manage to taste buttery even though there’s not a drop of butter in them. I tossed a handful on a simple arugula salad the next day and couldn’t believe how much flavor they added.
Let’s make them together, you only need a few ingredients and about 20 minutes.
Table of Contents
Ingredients You’ll Need
You only need a few simple things to make these everything bagel croutons:
- 3-day-old focaccia cut in cubes. about 4 cups (I used everything bagel focaccia, but any kind will do)
- 3–4 tablespoons olive oil
- Everything bagel seasoning, to taste (I go generous, about 1 tablespoon)
- Optional: a pinch of flaky salt or black pepper for extra flavor
That’s it. Simple pantry ingredients that come together to make something crunchy, golden, and wildly addictive.
How to Make Everything Bagel Croutons
- Preheat the oven to 375°F (190°C).
A moderate oven temperature helps the croutons crisp evenly without burning. - Cube the bread.
Take your leftover focaccia and cut it into 1-inch cubes. They don’t have to be perfect, some irregularity adds texture and charm. The edges get extra crispy, and those uneven bits soak up olive oil beautifully.
- Toss with olive oil and seasoning.
In a large bowl, drizzle the olive oil over the bread cubes and sprinkle generously with everything bagel seasoning. Toss well until every piece is lightly coated.
- Spread evenly on a baking sheet.
Line a baking sheet with parchment paper (for easy cleanup) and spread the seasoned cubes out in a single layer. Avoid crowding the pan, airflow equals crispiness.
- Bake for 15–20 minutes, tossing halfway.
After about 8–10 minutes, give them a quick toss with a spatula to ensure they brown evenly. Bake until golden and crunchy, about 15–20 minutes total.
- Cool and store.
Let them cool completely before storing. They’ll continue to crisp up a bit as they cool, don’t rush it!
How to Use Everything Bagel Croutons
These croutons are honestly good enough to snack on straight off the pan. I’ve done it more than once (okay, more like every time). But if you manage to save a few, they’re amazing in so many dishes:
- Salads: Try them on a classic Caesar or an arugula salad with lemon vinaigrette. They add crunch and bold flavor in every bite.
- Soups: Perfect for creamy tomato soup, potato leek soup, or a hearty butternut squash soup.
- Snacking: Serve them as part of a grazing board with cheese, olives, and nuts. They hold up well next to creamy dips like hummus or whipped feta.
- Breakfast: Toss a few on top of avocado toast or alongside scrambled eggs for a savory crunch.
There’s something about the garlicky, oniony, sesame flavor that goes with just about everything.
Why Everything Bagel Croutons Work So Well
I’ve made a lot of homemade croutons over the years, and there’s something about everything bagel focaccia that makes these truly next-level. It’s all about texture and flavor balance.
Focaccia starts out with that perfect combination of a soft, airy crumb and a slightly crisp, olive-oil-rich crust. When it bakes again for croutons, the inside stays just chewy enough to give you that satisfying bite, not tooth-cracking hard like some store-bought versions.
And the everything bagel seasoning? That’s the secret weapon.
You’ve got:
- Garlic and onion flakes for savory depth
- Sesame and poppy seeds for crunch
- Salt that brings it all together
- And that subtle toasted seed aroma that fills the kitchen as they bake
Every cube becomes a little explosion of texture and flavor, crunchy, toasty, and deeply satisfying.
I think that’s why these have become my go-to croutons for almost everything. They’re not just garnish, they’re part of the dish. Whether it’s a cozy bowl of soup on a rainy day or a crisp summer salad, these croutons add personality.
And let’s be real: they make leftovers exciting again.
If you’ve ever stared at a half-eaten loaf of focaccia wondering what to do with it, this recipe gives you an answer that feels creative, practical, and delicious all at once.
How Long They Last
These everything bagel croutons stay fresh for about one week in an airtight container at room temperature.
To keep them crunchy:
- Make sure they’re completely cooled before sealing.
- Store in a glass jar or a resealable bag.
- If they start to lose their crispness, just reheat them in a 350°F oven for 5 minutes.
They also freeze beautifully. Let them cool, then pop them into a freezer-safe bag. When you’re ready to use them, re-crisp in the oven, no thawing needed.
Pro Tips for Perfect Focaccia Croutons
A few little tricks make all the difference:
- Use slightly stale bread.
Fresh focaccia is too soft and will soak up too much oil. Day-old or 2–3-day-old focaccia has just the right texture to crisp up perfectly. - Don’t skip the toss halfway through baking.
It ensures every side gets golden and crunchy. - Add seasoning after baking (optional).
For an extra punch of flavor, sprinkle a little more everything bagel seasoning as soon as they come out of the oven. The residual oil helps it stick. - Try flavored olive oils.
Garlic-infused or chili olive oil adds another layer of flavor. - Make them bite-sized.
I like 1-inch cubes, but you can go smaller for soups or bigger for snacking.
Other Breads You Can Use
If you don’t have focaccia, don’t worry, you can make croutons from just about any bread.
Some of my favorites:
- Sourdough: Tangy and chewy with a perfect crunch.
- Ciabatta: Airy and light, makes crispy croutons with big bubbles.
- French bread: A classic choice, simple, neutral, and always good.
- Everything bagels: Yes, the real ones! Slice and cube leftover bagels, drizzle with oil, and bake the same way.
- Whole wheat or multigrain: Adds a nutty flavor that pairs well with earthy soups.
The beauty of croutons is that they’re a waste-free recipe. Any bread that’s a day or two past its prime can be transformed into something delicious.
Flavor Variations to Try
Once you’ve nailed the basic everything bagel croutons, play around with different flavors. Here are some fun twists:
- Parmesan Garlic Croutons: Add 2 tablespoons grated parmesan and a sprinkle of garlic powder.
- Rosemary Sea Salt Croutons: Toss with olive oil, chopped rosemary, and flaky salt.
- Spicy Chili Croutons: Mix in chili flakes or a drizzle of hot honey for a sweet heat kick.
- Lemon Herb Croutons: Add lemon zest and dried thyme for something bright and zippy.
- Cheesy Everything Bagel Croutons: Sprinkle shredded cheddar or asiago cheese before baking.
I once made a batch of parmesan-rosemary croutons for a Caesar salad and my friends still talk about them months later. It’s wild how a handful of bread cubes can steal the show.
Other Focaccia Recipes to Try
If you love making homemade focaccia as much as I do, you’re always looking for new variations. Here are a few of my favorites (and all of them make great croutons later):
- Classic Rosemary Sea Salt Focaccia
Soft, fluffy, and topped with flaky salt, this is the base of all great focaccia recipes. - Tomato and Basil Focaccia
Bursting with summer flavor, perfect for sandwiches or dipping in olive oil. - Garlic Parmesan Focaccia
Rich, cheesy, and aromatic, this one disappears fast. - Everything Bagel Focaccia
The star of today’s recipe. It’s salty, garlicky, and covered in sesame seeds, poppy seeds, and onion flakes. - Olive and Rosemary Focaccia
A little briny, a little earthy, and perfect with a glass of wine.
If you’re like me, you’ll find yourself making extra just to have leftovers for croutons. (I’ve absolutely done this more than once.)
Why I Love Making Croutons from Leftovers
There’s something deeply satisfying about turning leftovers into something brand new. I think it comes from working in small kitchens over the years and learning not to waste food.
Three-day-old focaccia might not be exciting on its own, but once you toast it into golden, crunchy cubes, it becomes the highlight of your meal.
Plus, homemade croutons are:
- More flavorful than store-bought
- Fresher and preservative-free
- Customizable, you can tweak seasoning, texture, and size
- Budget-friendly, a great way to use up bread you already have
Whenever I make a big batch, I keep them in a glass jar on the counter. They never last the full week, someone (usually me) is always grabbing a handful for a snack.
Creative Ways to Use Everything Bagel Croutons
Once you’ve made a batch (or two), you’ll realize these everything bagel croutons are way too good to stay confined to salads. I’ve started finding excuses to sprinkle them on almost everything, and honestly, they make simple meals feel a little more special.
Here are a few of my favorite ways to use them beyond the usual:
- Breakfast Bowls: Toss a handful on top of soft scrambled eggs or a breakfast bowl with avocado and roasted veggies. They add crunch and that savory “bagel shop” flavor that ties everything together.
- Mac and Cheese Topping: Crush them slightly and sprinkle over baked mac and cheese before it goes into the oven. Instant gourmet crust.
- Tomato or Burrata Toasts: Add a few croutons for texture on top of fresh burrata or tomato toasts. The mix of creamy and crunchy is chef’s kiss.
- Savory Yogurt Parfaits: Try layering them with Greek yogurt, olive oil, cucumbers, and herbs. It sounds unexpected, but it works.
- Pasta Salads: Add them just before serving for an extra burst of crunch and flavor.
- Charcuterie or Snack Boards: They hold up well next to cheese, cured meats, or dips like hummus and tzatziki.
- Stuffing or Breadcrumbs: If you ever have leftovers (rare, but it happens), crush them and freeze to use later as the base for stuffing or to sprinkle on roasted veggies.
It’s funny how something as simple as seasoned bread cubes can open up so many possibilities in the kitchen. I love recipes like this, where you start with something familiar and end up finding new ways to make it your own.
What to Serve Everything Bagel Croutons With
If you want to build a meal around your croutons (a power move, honestly), here are a few ideas:
- Creamy Tomato Soup + Everything Bagel Croutons
Classic combo, but the seasoning gives it a fun twist. - Greek Salad with Lemon Vinaigrette
The croutons add crunch to balance juicy tomatoes and salty feta. - Caesar Salad with Crispy Chicken
The garlic-onion flavor from the croutons works beautifully with Caesar dressing. - Roasted Vegetable Bowls
Sprinkle them over roasted carrots, sweet potatoes, or Brussels sprouts for texture. - Soft Scrambled Eggs or Omelets
I know it sounds weird, but try it once, trust me. The contrast is addictive.
Recipe
Everything Bagel Croutons (from Leftover Focaccia)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: About 4 cups of croutons
Ingredients:
- 3-day-old focaccia, cubed (about 4 cups)
- 3–4 tbsp olive oil
- 1 tbsp everything bagel seasoning (plus more to taste)
- Optional: pinch of salt or pepper
Instructions:
- Preheat oven to 375°F.
- Cut focaccia into 1-inch cubes.
- Toss cubes in a bowl with olive oil and everything bagel seasoning.
- Spread evenly on a baking sheet lined with parchment.
- Bake for 15–20 minutes, tossing halfway through, until golden and crisp.
- Cool completely before storing in an airtight container for up to one week.
Enjoy!
Making everything bagel croutons is one of those little kitchen joys that feels like magic. You start with something simple, just old bread, and end up with something golden, crunchy, and completely irresistible. It’s proof that cooking doesn’t have to be complicated to be good. Sometimes, the best recipes come from leftovers, a drizzle of olive oil, and a bit of creativity.
So next time you’ve got leftover focaccia on your counter, don’t toss it, toast it. Your future salads and soups will thank you.
With Love,
Bri & Cat
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