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

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, sig's german bagel and bretzel stuffing. One of my favorites. For mine, I’m gonna 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 foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Sig's German Bagel and Bretzel Stuffing is something which I’ve loved my whole life. They are nice and they look fantastic.

Every country has its own culinary speciality, and Germany is particularly well known for its bread, pastries and cakes. Bake Your Own Soft German-Style Pretzel (Laugenbrezeln) Recipe in The Bread Kitchen. How to order something in a German bakery?

To begin with this particular recipe, we have to first 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 that.

The ingredients needed to make Sig's German Bagel and Bretzel Stuffing:
  1. Prepare 450-500 grams bagels and/ or large bretzels in total weight
  2. Make ready 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. Make ready 1 large white onion
  6. Get 1/2 liter full fat milk
  7. Get 4 medium sized fresh eggs
  8. Get 6 leaves fresh sage or 1/2 teaspoon dried sage (optional, to ta
  9. Take 1/2 crisp apple finely chopped up into small pieces
  10. Prepare salt and freshly ground black pepper
  11. Prepare 1 pinch ground nutmeg (optional)
  12. Prepare 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. Get 1/2 small crisp apple per person, cored and sliced and a little

Pretzel Bagel Stuffed with Cheddar Dijon Cream Cheese. 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. The original card in a nautical style with a vest, salt, fish, shrimp.

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.

I'm more in the camp of: soft and tender stuffing with some crunchy, croutony bits on top. I know that's not necessarily a popular Thanksgiving opinion what with classic stuffing. Everything bagels come to the party for a bread dressing that's salty, oniony, and garlicky. Why leave bagels just for breakfast? 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.

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