Why This Recipe Matters
There’s something about a tray of homemade croutons that never quite makes it to the salad untouched. I’ll turn my back for a second, come back, and a few are already gone. Another minute, a few more disappear.
The smallest sneaky 9-year-old fingers.
Then, 14-year-old fingers.
Next, 16-year-old fingers.
And don’t forget the 45-year-old fingers…
The 45-year-old who also keeps his mouth closed and waits to chew until I turn around
…As if I don’t know.
By the time I’m ready to serve dinner, I usually have about half of what I started with. This is exactly why I began making bigger batches. I’ve also learned to set a bowl aside early. Otherwise, there wouldn’t be any left by the time the salad hits the table.
They’re simple, but they don’t feel like it. Crisp, buttery, and packed with just enough garlic to make them hard to ignore, these homemade croutons are the kind that get picked off the tray long before they ever reach the bowl.
Prepare Your Taste Buds
These homemade croutons bake up golden and crisp on the outside. They have a light, airy center that stays just soft enough in the middle. Every bite is coated in buttery richness with just the right balance of garlic, salt, and toasted flavor. This combination makes them almost impossible to stop eating.
They add instant texture and flavor to any salad. As a result, something simple turns into something that feels complete and restaurant-worthy with almost no extra effort. They’re just as good scattered over a warm bowl of soup, added to a simple cheese board, or eaten straight from the pan while they’re still warm. Once you try homemade croutons like these, it’s hard to go back to store-bought.
Simple Ways to Serve This
Serve over your Simple Salad with Parmesan Vinaigrette, sprinkle into Creamy Tomato Tortellini Soup, or add to a simple cheese board for an easy, savory crunch.
Homemade Croutons
These homemade croutons are tossed in garlic butter and baked until golden and crisp—simple, flavorful, and perfect for salads, soups, or snacking.
Ingredients
- 6 hot dog buns, cubed (about 6 cups)
- 1/2 cup unsalted butter, melted
- 3/4 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Slice each hot dog bun in half along the natural seam, then slice again lengthwise on the opposite side. Cut crosswise into cubes (about 1 cup per bun).
- Place cubed bread into a large gallon-size zip-top bag.
- Add garlic powder, kosher salt, black pepper, and parsley to the bag. Seal and shake to evenly coat the bread.
- Pour melted butter into the bag, reseal, and quickly toss and shake until all pieces are evenly coated.
- Spread croutons in an even layer on the prepared baking sheet.
- Bake on the top rack for 10 minutes. Remove from oven and toss.
- Return to oven and bake an additional 5–10 minutes, until golden and crisp on the outside.
Handy Hints
- Best bread to use: Hot dog buns and hamburger buns give the best texture. They toast up with crisp edges while staying slightly softer in the center. Hot dog buns are also easy to cube because of their shape.
- Use what you have: This recipe works with almost any bread, including sandwich bread, leftover rolls, or extra buns. White sandwich bread works well too, but it may toast faster and won’t stay quite as soft in the center.
- Watch the cube size: Smaller cubes crisp faster. Larger cubes take longer to toast through. Adjust the baking time based on how big you cut the bread.
- Even coating: Tossing everything in a zip-top bag helps coat the bread quickly and evenly without breaking it up too much.
- Toast them fully: The croutons will harden more as they cool, but they should still be toasted and lightly crisp when they come out of the oven. If they are too soft, they can turn mushy once stored.
- Make ahead: Let the croutons cool completely before storing them in an airtight container at room temperature. Any trapped warmth will create moisture and soften them.
Your Table Matters
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