Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sig's german bagel and bretzel stuffing. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Sig's German Bagel and Bretzel Stuffing is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Sig's German Bagel and Bretzel Stuffing is something which I have loved my entire life. They are nice and they look wonderful.
German Soft Pretzel Sticks - How to make homemade soft pretzel sticks. These pretzel sticks are so great for the Big Game, time with friends or family, movie I served with cheese sauce but I want to try stuffing them with buffalo chicken to serve with blue. Bake Your Own Soft German-Style Pretzel (Laugenbrezeln) Recipe in The Bread Kitchen.
To begin with this particular 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 can achieve it.
The ingredients needed to make Sig's German Bagel and Bretzel Stuffing:
- Get 450-500 grams bagels and/ or large bretzels in total weight
- Get 4 crusty rolls from day before
- Prepare 1 good handful of flatleaf parsley
- Make ready 1 tbsp dried wild garlic or 1 clove of garlic finely minced
- Take 1 large white onion
- Get 1/2 liter full fat milk
- Make ready 4 medium sized fresh eggs
- Get 6 leaves fresh sage or 1/2 teaspoon dried sage (optional, to ta
- Make ready 1/2 crisp apple finely chopped up into small pieces
- Make ready salt and freshly ground black pepper
- Take 1 pinch ground nutmeg (optional)
- Get butter for sautéing the onions and herbs and the greasing of the
- Get 2 1/2 tbsp plain flour for dusting the baking tin
- Prepare 1/2 small crisp apple per person, cored and sliced and a little
I am an American that lived in Germany for many years, and misses the breads of Munich so much. I have a European culinary apprenticeship The same things happens with my pretzels. I have tried literally a dozen recipes from American baking books and even from. Südtiroler Qualitätsprodukte - Prodotti di qualità dell'Alto Adige.
Steps to make Sig's German Bagel and Bretzel Stuffing:
- 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.
- Melt some butter and sauté chopped onions garlic, sage and parsley set aside to cool
- Simmer the milk and pour it over the Bagel chunks, leave to stand for an hour or so
- 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.
- 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
- Preheat oven you 175 °C
- Gently whisk the egg whites with a small pinch of salt and lift them under the mix
- 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
- 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.
- 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.
- 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.
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. The most common bretzel material is metal. Pretzels and bagels are even prepared in a similar way; in each case, the dough is boiled before baking.
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