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.

Pumpernickel Croutons with Garlic-Mustard Seasoning

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

PREPARE OVEN: Preheat the oven to 425 degrees fahrenheit.
MELT BUTTER: Place butter into a small microwave safe bowl. Microwave for approximately 30-40 seconds until melted.
PREPARE GARLIC-MUSTARD SEASONING: To the bowl with the butter, add the Dijon mustard and garlic powder. Whisk until all the ingredients are well combined (note, it will look a little curdled).
SEASON CROUTONS: Place the cubed pumpernickel into a large bowl and pour the garlic-mustard seasoning over the top. Stir well to ensure that the bread cubes are evenly coated in the seasoning.
BAKE CROUTONS: Evenly spread the pumpernickel cubes onto a parchment lined baking sheet. Bake for 15 minutes or until crispy, giving them a stir and flip halfway through.
SERVE: Remove from the oven and allow to cool before serving.

Notes

Keep leftover croutons in an airtight container and use them within a week.

Author: Christine
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Oven
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: Approximately 1/3 cup croutons
Calories: 69
Sugar: 0.6 g
Sodium: 149.2 mg
Fat: 3.4 g
Carbohydrates: 7.7 g
Protein: 0.1 g
Cholesterol: 7.6 mg