Sig's Bagel and Bretzel Stuffing Recipe

Name: Sig's Bagel and Bretzel Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 to 500 grams bagels and/ or large bretzels in total weight; 4 crusty rolls from day before; 1 good handful of flatleaf parsley; 1 tbsp dried wild garlic or 1 clove of garlic finely minced; 1 large white onion; 1/2 liter full fat milk; 4 medium sized fresh eggs; 6 leaves fresh sage or 1/2 teaspoon dried sage (optional , to taste ); 1/2 crisp apple finely chopped up into small pieces .; 1 pinch ground nutmeg (optional); 2 1/2 tbsp plain flour for dusting the baking tin; 1/2 small crisp apple per person, cored and sliced and a little butter to saute them slightly in oven or pan

Servings: persons

450 to 500 grams bagels and/ or large bretzels in total weight
4 crusty rolls from day before
1 good handful of flatleaf parsley
1 tbsp dried wild garlic or 1 clove of garlic finely minced
1 large white onion
1/2 liter full fat milk
4 medium sized fresh eggs
6 leaves fresh sage or 1/2 teaspoon dried sage (optional , to taste )
1/2 crisp apple finely chopped up into small pieces .
1 pinch ground nutmeg (optional)
2 1/2 tbsp plain flour for dusting the baking tin
1/2 small crisp apple per person, cored and sliced and a little butter to saute them slightly in oven or pan

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.
2
Cut all the breads into small cubes on the day of using them.
3
Melt some butter and saute chopped onions garlic , sage and parsley set aside to cool
4
Simmer the milk and pour it over the Bagel chunks, leave to stand for an hour or so
5
Mix well together making sure that it a not to dry.
6
It should be similar to normal stuffing mix, add the very finely chopped apple pieces .
7
Separate the egg yolk and egg white, add the yolks to the butter herb mix then add this to the Bagel that is soaked.
8
Season with salt and pepper and a hint of nutmeg if you like
9
Preheat oven you 175 C
10
Gently whisk the egg whites with a small pinch of salt and lift them under the mix
11
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
12
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.
13
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 ..
14
Serve as a side to the stuffing .
15
Insert a needle or skewer to test if it comes out clean .
16
If it does the stuffing is cooked .
17
If it does , turn over the tin and serve hot with the apples and the main meal.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 450 to 500 grams bagels and/ or large bretzels in total weight, 4 crusty rolls from day before, 1 good handful of flatleaf parsley, 1 tbsp dried wild garlic or 1 clove of garlic finely minced, and more.

Yes, Sig's Bagel and Bretzel Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sig's Bagel and Bretzel Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions