Makes roughly 2 cups.
Homemade croutons are a great way to use up bread that’s getting stale — plus they’re a cinch to make and taste a million times better than store-bought. Use these in salads or atop steaming bowls of soup.
Our former retail manager, Maité, came up with this version that layers crunch on crunch by including Elmendorf Everything blend, our addictive rendition of the classic bagel topping.
Preheat the oven to 325° F. Set out a rimmed baking sheet.
Put the oil, Elmendorf Everything, salt, and mustard into a large mixing bowl and whisk to combine.
Cut the bread into cubes or tear in jagged, bite-sized chunks and add them to the bowl with the oil mixture. Toss the bread with the oil until the pieces are evenly coated.
Scoop the bread cubes/chunks onto the baking sheet and arrange them in a single layer. Bake until golden, with toasty, crispy edges, 15–20 minutes (but check after 15 minutes to be safe).
Cool completely before storing in an airtight container (the croutons will keep nicely for a week).