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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sig's german bagel and bretzel stuffing. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Sig's German Bagel and Bretzel Stuffing Sigrun German, living in England. This is how I make stuffing. Sig's German Bagel and Bretzel Stuffing bagels and/ or large bretzels in total weight • crusty rolls from day before. This particular pretzel is not a lager pretzel accompanying a mug of beer, but rather a sweet dough or a babka dough that goes with a champagne. "Pretzel salt" is available in some stores and online.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Take 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. Make ready 1 tbsp dried wild garlic or 1 clove of garlic finely minced
  5. Make ready 1 large white onion
  6. Make ready 1/2 liter full fat milk
  7. Prepare 4 medium sized fresh eggs
  8. Make ready 6 leaves fresh sage or 1/2 teaspoon dried sage (optional, to ta
  9. Make ready 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. Make ready 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. Take 1/2 small crisp apple per person, cored and sliced and a little

From straight up cheese stuffed to Italian Beef. we know how to make a good pretzel GREAT!!! Whisk together the milk and eggs in a separate bowl. Whisk the egg mixture into the dry. You see, instead of just topping them with the traditional salt I decided that the everything bagel topping would be the best thing ever.

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.

Whisk the egg mixture into the dry. You see, instead of just topping them with the traditional salt I decided that the everything bagel topping would be the best thing ever. When I was little I would not touch anything besides a plain bagel. These pretzels are golden and slightly sweet. This is a discussion on German made Sigs within the SIG Sauer Pistols forums, part of the SIG Sauer Forum category; Greetings all - I was curious to know if Sigs are still made in Germany.

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