Bagel Croutons Recipes

Steps:

• For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
• For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
• For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Steps:

• Preheat oven to 350°F.
• Split/cut the bagels in half, cut each half in 12 pieces.
• I a bowl combine the olive oil with the seasonings of your choice, add the bagel pieces and toss to coat.
• Spread on a baking sheet, bake for 8 to 10 minutes or until golden brown.

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the butter, olive oil, oregano and garlic salt. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

Steps:

• For Croutons:.
• Preheat oven to 325.
• Combine melted butter with olive oil and minced garlic in a large bowl.
• Slice bagels into 1/4 inch thick rounds. Place in bowl with butter mixture and toss to coat.
• Spread coated bagel pieces on cookie sheet.
• Bake until crisp and browned, about 30 minutes.
• Cool.
• For salad and dressing:.
• Whisk first 8 ingredients in a bowl.
• Combine lettuce, parmesan and croutons in a large bowl.
• Add dressing, toss well and serve.

Steps:

• Preheat oven to 325°F. Combine first 3 ingredients in heavy small saucepan over medium heat. Stir until butter melts. Remove from heat. Slice bagel into 1/4-inch-thick rounds. Place on cookie sheet. Brush with mixture. Bake until crisp and brown, about 30 minutes. Cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)