Step-by-Step Guide to Make Perfect Sig's German Bagel and Bretzel Stuffing

Hey everyone, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Super Quick Homemade Sig's German Bagel and Bretzel Stuffing. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Sig's German Bagel and Bretzel Stuffing, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sig's German Bagel and Bretzel Stuffing delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must 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 it.

This is how I make stuffing. I made this one smaller by halving the ingredients, I only had 3 mouth to feed.

Ingredients and spices that need to be Make ready to make Sig's German Bagel and Bretzel Stuffing:

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

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.

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So that's going to wrap it up for this special food Step-by-Step Guide to Make Favorite Sig's German Bagel and Bretzel Stuffing. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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