Sig's German Bagel and Bretzel Stuffing
Sig's German Bagel and Bretzel Stuffing

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sig's german bagel and bretzel stuffing. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Sig's German Bagel and Bretzel Stuffing is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Sig's German Bagel and Bretzel Stuffing is something which I’ve loved my entire life.

Bake Your Own Soft German-Style Pretzel (Laugenbrezeln) Recipe in The Bread Kitchen. How to order something in a German bakery? I came across this Bretzel Baguette Hotdog Recipe in a little German bread recipe booklet given to me by Mom. At first glance I thought that it was a little.

To begin with this recipe, we must prepare a few ingredients. You can cook sig's german bagel and bretzel stuffing using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Sig's German Bagel and Bretzel Stuffing:
  1. Get 450-500 grams bagels and/ or large bretzels in total weight
  2. Get 4 crusty rolls from day before
  3. Make ready 1 good handful of flatleaf parsley
  4. Get 1 tbsp dried wild garlic or 1 clove of garlic finely minced
  5. Get 1 large white onion
  6. Make ready 1/2 liter full fat milk
  7. Get 4 medium sized fresh eggs
  8. Prepare 6 leaves fresh sage or 1/2 teaspoon dried sage (optional, to ta
  9. Get 1/2 crisp apple finely chopped up into small pieces
  10. Take salt and freshly ground black pepper
  11. Make ready 1 pinch ground nutmeg (optional)
  12. Take butter for sautéing the onions and herbs and the greasing of the
  13. Take 2 1/2 tbsp plain flour for dusting the baking tin
  14. Prepare 1/2 small crisp apple per person, cored and sliced and a little

Here they replace the usual suspects like sourdough or challah for a unique Thanksgiving stuffing that's sure to be the talk of the table. Authentic German pretzels are a little smaller and not as fat as the kind you get at the county fair or local food stand. So don't expect the same pretzel that you buy from the street vendor or food truck. They are delicious though and you should definitely try them.

Instructions to make Sig's German Bagel and Bretzel Stuffing:
  1. Use old bagels/bretzels (remove salt crystals from bretzels, if you bought salted ones) from the day before or leave them out to dry a little the night before. Cut all the breads into small cubes on the day of using them.
  2. Melt some butter and sauté chopped onions garlic, sage and parsley set aside to cool
  3. Simmer the milk and pour it over the Bagel chunks, leave to stand for an hour or so
  4. Mix well together making sure that it a not to dry. It should be similar to normal stuffing mix, add the very finely chopped apple pieces.
  5. Separate the egg yolk and egg white, add the yolks to the butter herb mix then add this to the Bagel that is soaked. Season with salt and pepper and a hint of nutmeg if you like
  6. Preheat oven you 175 °C
  7. Gently whisk the egg whites with a small pinch of salt and lift them under the mix
  8. You can either butter and dust with flour a medium to large bundt tin or gugelhupfform or use separate smaller serving tins like mini gugelhupf to spread the mix into bake if using a larger form for about 45 to 50 minutes or if using the small separate ones until set and golden brown
  9. If you want to use a different tin or ovenproof dish to bake your stuffing, you may have to adjust the cooking time, make sure that it cooked evenly through on all sides all the way as you would with a skewer just the same, just like you would with a cake.
  10. Core and cut an apple in halve so that it can serve two people, slice each half thinly and put into a small dish with a little butter and saute/roast in oven or pan for about 10 minutes or so.. Serve as a side to the stuffing.
  11. Insert a needle or skewer to test if it comes out clean. If it does the stuffing is cooked. If it does, turn over the tin and serve hot with the apples and the main meal.

So don't expect the same pretzel that you buy from the street vendor or food truck. They are delicious though and you should definitely try them. Personally, I'm kind of at an interesting time right now. SAVEUR Executive Food Editor demonstrates how to roll the perfect chewy and crusty pretzels at home, using a few simple techniques. Serve the golden-brown snacks with softened butter.

So that’s going to wrap it up for this special food sig's german bagel and bretzel stuffing recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!