Pumpernickel Croutons with Garlic-Mustard Seasoning

Name: Pumpernickel Croutons with Garlic-Mustard Seasoning
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 6 slices of pumpernickel sandwich bread, cut into 1 inch squares (about 5 cups); 3 tablespoons salted butter; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder

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A white bowl with pumpernickel croutons with garlic-mustard seasoning sits on a wooden table. There is a blue and white cloth above it and a white plate with some croutons scattered around to its left. To its right is a jar of mustard with a tablespoon holding some mustard as well.

Coated in a buttery, garlicky-mustard seasoning, these Pumpernickel Croutons are easy to make and irresistibly delicious!

I’m about to make a bold statement: these Pumpernickel Croutons with Garlic-Mustard Seasoning might just be the best croutons I’ve ever tasted. And that’s saying something, considering my Homemade Crispy Cheese Croutons are pretty incredible in their own right!

I’ve always had a soft spot for pumpernickel. My go-to bagel order? Toasted pumpernickel with vegetable cream cheese. My favorite party appetizer? Spinach dip served in a pumpernickel bread bowl – a staple at every holiday gathering growing up. Now, these Pumpernickel Croutons with Garlic-Mustard Seasoning have taken my love for all things pumpernickel to a new level.

This recipe was born out of my desire to add a little crunch to my Swirled Beet and Butternut Squash Soup. However, I quickly discovered that these croutons are more than just a topping for a soup or salad – they’re incredibly snackable on their own!

Every time I make them, my husband and I find ourselves munching on these crunchy, flavorful bites. They’re dangerously good and downright addictive.

The ingredients for pumpernickel croutons sits on a table. There is some sliced pumpernickel bread on a cutting board with a serrated knife and some already cubed bread. There is a block of butter underneath it and a wooden plate with some garlic powder and dijon mustard.

What is Pumpernickel Bread?

Traditional pumpernickel bread is a German bread that is made with coarsely ground dark rye flour and a longer baking process. However, the pumpernickel bread commonly found in North America – and the kind used in this crouton recipe – is a little different.

Especially in the United States, “pumpernickel” refers to an airy style of dark-colored white-and-rye bread and is often associated with Jewish delis, pumpernickel bagels and classic sandwiches like the Reuben. While it still features a distinctive rye taste, this American style pumpernickel is softer and sweeter than the traditional German variety.

Try to seek out a high quality pumpernickel bread for this recipe. My local grocery store sells sliced pumpernickel boules near its in-house bakery (not in the bread aisle near the sandwich bread), and that is what I prefer to use when making Pumpernickel Croutons.

Several bowls and ingredients sit on a table. There is butter in a white bowl, an empty white bowl, a wooden plate with a small dish of garlic powder and a tablespoon filled with mustard. A small jar of mustard and a whisk sits nearby.

Other Key Ingredients

These Pumpernickel Croutons are coated in the most delicious garlic-mustard seasoning which requires the following ingredients:

Butter: Butter adds a rich savory flavor to the croutons and also helps make the exterior extra crispy. Since the recipe uses no salt, it’s important to use salted butter.

Garlic Powder: Garlic powder is the dried and pulverized form of fresh garlic. It has the essence of fresh garlic but is milder and slightly sweeter. Garlic is one of the major flavor components in this recipe, but don’t worry you won’t end up with garlic breath!

Dijon Mustard: Dijon mustard is a type of mustard that originates from the city of Dijon in France. It’s traditionally made from brown or black mustard seeds, and white wine or wine vinegar, and it has a sharp, tangy flavor that is more complex and refined than regular yellow mustard. Dijon mustard is used in the coating for the croutons and helps make them extra delicious.

A cutting board with slices of pumpernickel bread, a serrated knife and bread cubes.

A bowl with melted butter, garlic powder and mustard unmixed.

How To Make Pumpernickel Croutons

This recipe is so easy and comes together in about 20 minutes from start to finish. Here is what you need to do at a high level.

PREP YOUR BREAD
You are going to cut your pumpernickel bread into 1 inch squares. I like to use a serrated knife to do this.
PREPARE GARLIC-MUSTARD SEASONING
Whisk the melted butter, garlic powder and Dijon mustard into the most delicious seasoning sauce.
COAT THE BREAD CUBES
Pour the garlic-mustard seasoning over your bread cubes and toss them until each cube is evenly coated. I like to use a sturdy silicone spatula to do this.
BAKE!
Bake the cubes until they turn into crispy, crunchy croutons. I flip them halfway through to ensure even cooking.
SERVE.
Let the croutons cool and do your best not to eat them all as a snack before using them in a soup or salad recipe!

A close up of a baking sheet with baked pumpernickel croutons.

Ingredient Substitution FAQs

Can I use a traditional German style pumpernickel for this recipe?

No, this recipe was made using the softer, sandwich-bread version of pumpernickel commonly found in the United States. The softer bread is what gives them the perfect crunchy outside but chewy interior. The more traditional pumpernickel breads would be too dense.

Can I use an unsliced pumpernickel boule to make my croutons?

Yes, if all you can find is a pumpernickel boule, just cut off 6, 1-inch slices before cubing them for the recipe.

I can’t find pumpernickel bread, is there another bread I can use in this recipe?

If you can find rye or even a marbled rye bread, that would also work as it has a similar flavor to pumpernickel.

Can I use fresh minced garlic instead of garlic powder?

No, fresh garlic has a flavor that is a bit too overpowering. The garlic powder is sweeter and more mild which is why it works best in this recipe.

Can I make this recipe vegan/dairy-free?

Yes! You could swap the butter for a vegan butter substitute or a neutral oil like avocado oil or canola. If you do use oil instead, I would just be sure to add a little bit of salt to the garlic-mustard seasoning.

A close up shot of pumpernickel croutons in a bowl.

Is This a Ruby Tuesday’s Pumpernickel Croutons Copycat Recipe?

If you’re not familiar, Ruby Tuesday is a popular American restaurant chain renowned for its Garden Bar and house-made pumpernickel croutons. While their croutons are delicious, they differ slightly from my Pumpernickel Croutons with Garlic-Mustard Seasoning. Based on my research, Ruby Tuesday doesn’t use Dijon mustard in their recipe.

Though my croutons may not be an exact replica of Ruby Tuesday’s version, they do share a flavor profile reminiscent of Gardettos Garlic Rye Chips or the toasted pumpernickel rounds typically found in Chex Mix, if you’re familiar with either of those.

A bowl with soup topped with pumpernickel croutons.

How to Serve Pumpernickel Croutons

I love adding these Pumpernickel Croutons to my Swirled Beet and Butternut Squash Soup, but they are also an amazing addition to your favorite salad or to enjoy as a snack all on their own.