Everything Croutons will take your salad from bunny food to bodacious with their big bold crunch and outrageous flavor. Everybody loves everything!
‘Everything’ is one of those flavor combinations that just works. It’s so zesty it’s hard to resist. You’ve probably seen it on bagels, but did you know you can use this wonderful spice mix lots of other ways, too? I keep a batch in the spice cabinet for doctoring up everything (no pun intended) from rolls and focaccia bread, to hummus, grilled chicken, and popcorn.
TVFGI’s proprietary blend includes both black and white sesame seeds, onion salt, garlic powder, dehydrated onion and garlic, and poppy seeds. You can play around with the exact formula, but a true ‘everything’ mix should include both sesame and poppy seeds, garlic, onion, and salt. I think caraway seeds, fennel seeds, and even something like coriander seeds might be fun to experiment with.
I like to use leftover bread to make these ‘Everything’ Croutons, preferably a crusty baguette. I slice it up in one inch slices, and then chop those slices into 1 inch cubes. I toss them in a big mixing bowl with a good amount of olive oil, and then with my ‘everything’ spice blend. They bake for about 10 minutes, then I flip them around, and bake for another 10 minutes or so, just until they’re nice and golden.
These croutons will keep for a couple of weeks, so make lots!
- 1 day old baguette
- 1/2 cup olive oil
- 2 Tbsp white sesame seeds
- 2 Tbsp black sesame seeds
- 2 Tbsp poppy seeds
- 2 Tbsp dehydrated onion
- 2 Tbsp dehydrated garlic
- 1 Tbsp garlic powder
- 1 tsp onion salt (or sea salt)
- set oven to 350F
- Mix the spices for the 'everything' blend.
- Slice the bread into 1 inch slices. Slice those into 1 inch cubes.
- Put the bread into a large mixing bowl and drizzle in 1/2 cup olive oil, tossing while you drizzle to get all the bread evenly coated. Keep tossing until all the bread looks like it has absorbed some of the oil.
- Work in batches, put some of the spice mix and some of the croutons into a paper bag and shake gently to coat the bread with the spices.
- Arrange the croutons on a baking sheet, in a single layer. Bake for 10 minutes. Toss the croutons around, and then bake for another 10 minutes, or just until nice and golden.
- Let cool on the baking sheet before using. Store in a clean paper bag.
- Be careful about substituting salts for powders, etc. You don’t want to have too much salt in your mix or it will be overpowering. Look specifically for garlic powder, and dehydrated onion and garlic, and avoid readymade blends that might contain added salt. I used a teaspoon of onion salt in mine, but you can use sea salt if you like. Bottom line, use only one type of salt.
- The more oil you use the more delicious, crunchy, and caloric your croutons will be. You be the ultimate judge about how much you want to use.
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