If you've been looking to add something special to your salads or soups, these Pumpernickel Croutons might be just what you need!
They're easy to make with just a few ingredients, wonderfully crunchy, and packed with flavor.
Made from cubed, toasted pumpernickel bread, these croutons add a delicious twist to your favorite dishes, and they're so much better than anything you'll find at a salad bar. Due to pumpernickel's robust and nutty flavor, this recipe only requires two ingredients!
And these croutons add a savory punch to some of my favorite soups. In fact, I love to use them on top of my Pumpkin Tomato Soup. They're also wonderful on my Cabbage Roll Soup. Plus, they're a great way to use stale bread and give it new life!
Why You'll Love This Recipe
- Unique flavor - Pumpernickel has a deep, slightly sweet, and nutty flavor that really stands out in croutons.
- Perfect for soups and salads - These pumpernickel croutons make the perfect topping for your favorite salad or soup, adding a little crunch to every bite. These croutons are great on my Shaved Brussels Sprout Salad. They're also perfect on a Caesar Salad with a drizzle of my anchovy-free homemade Caesar Dressing.
- Simple ingredients - Just two ingredients are all you need for this easy recipe, making it quick and budget-friendly. Plus, making homemade croutons is one of the best ways to use day-old bread.
Substitutions
- Butter - If you'd prefer a different flavor or want a dairy-free option, swap the melted butter for olive oil. It brings a lighter taste and still toasts the bread beautifully.
- Garlic or Kosher Salt - Sprinkle a little garlic powder or garlic salt for extra flavor. Just add a pinch to your melted butter or olive oil before tossing with the bread cubes.
- Rye Bread - If you don't have pumpernickel, you can make this crouton recipe with rye bread, which has a similar hearty texture and taste.
Variations
- Spices and Herbs - Experiment with a spice mixture, like my homemade Italian seasoning, or add a sprinkle of caraway seeds to enhance that traditional pumpernickel flavor.
- Thicker Slices - I used regular thinly sliced pieces of bread for this recipe. But thick slices of pumpernickel would make larger croutons, which are perfect for dipping in soup!
- Extra Crunch - Bake the croutons a bit longer for a crispy texture, watching closely so they don't burn. Since they don't turn a golden brown like other croutons, it's sometimes hard to tell if they're getting burned.
Ingredients
*Please scroll down to the printable recipe card for specific ingredient amounts.
How to Make Pumpernickel Croutons
Step 1. Preheat the oven to 375°F and place the oven racks in the center.
Step 2. Prepare the bread cubes. Add your cubed pumpernickel bread to a large bowl.
Step 3. Drizzle with melted butter. Pour the melted butter over the bread cubes and toss them well until each piece is well-coated.
Step 4. Spread on a baking sheet: Arrange the bread in a single layer on a baking sheet.
Step 5. Bake for 15-20 minutes, stirring halfway through, until the croutons are crunchy.
Step 6. Cool and serve: Let the croutons cool on the baking sheet.
Storage and Freezing Instructions
- Storage: Store leftover croutons in an airtight container or plastic bag at room temperature for up to 1 week. These croutons also make a great snack right out of the container!
- Freezing: For longer storage, freeze the croutons in a plastic bag or airtight container. They'll stay fresh for up to 3 months, making them easy to grab as a quick topping.
Natalie's Pro Tip
To make the most out of these delicious croutons, use a loaf of pumpernickel bread that's slightly stale! Stale bread holds its shape better, resulting in a delightful crunch in croutons. And if you love a little extra flavor, toss in a sprinkle of kosher salt or garlic salt with the melted butter for an extra boost.
When I make croutons, I use a rimmed sheet pan. It helps to keep all the crouton crumbs and butter from falling into the bottom of your oven. This pan is one of my favorites.
Notes and FAQs
There is no need for a food processor; just cut the bread into cubes with a serrated knife. The rougher texture of hand-cut cubes gives these homemade croutons an appealing, rustic look.
These are the perfect topping for creamy soups like tomato or mushroom or on top of a crisp salad. The earthy flavor of pumpernickel also pairs well with dishes that feature root vegetables or hearty greens.
Absolutely! Thicker slices will give you larger, chunkier croutons, which are fantastic for dipping.
Bake them for 15-20 minutes, depending on how crunchy you want them. Just keep an eye on them after 15 minutes to avoid burning.
Sure! Because pumpernickel has a more robust flavor profile than regular rye, you may want to add some seasonings to pump up the flavor. See the variation section in the blog post for some suggestions.
Pumpernickel Croutons
Equipment
- 1 Large Mixing Bowl
- 1 Rimmed baking sheet
Ingredients
- 4 cups cubed pumpernickel bread about 4-5 slices
- 4 Tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375°F and place the oven racks in the center.
- Add your cubed pumpernickel bread to a large bowl.
- Pour the melted butter over the bread cubes and give them a good toss until each piece is well-coated.
- Arrange the bread in a single layer on a baking sheet.
- Bake for 15-20 minutes, stirring halfway through, until the croutons are crunchy.
- Let the croutons cool on the baking sheet.
Notes
To make the most out of these delicious croutons, use a loaf of pumpernickel bread that’s slightly stale! Stale bread holds its shape better and results in croutons with a delightful crunch. And if you love a little extra flavor, toss in a sprinkle of kosher salt or garlic salt with the melted butter for an extra boost.
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