Cheesy Onion & Sausage filled Pretzel with Beer Cheese Dip

INGREDIENTS for Filled Pretzel /

• ½ cup of Yellow Onion
  
• 1 cup of Breakfast Sausage (chopped finely)
  
• 1 cup of Cheddar Cheese
• ½ Cup Chopped Parsley

INGREDIENTS for Beer Cheese Dip /

DIRECTIONS /

• Gently remove some of the pretzel “interior” to make room for ingredients.
  
• Sauté yellow onions and sausage in olive oil, once brown set aside.
  
• Fill hollow portion of pretzel with the onions and sausage, top with cheese of your choice (cheddar recommended) and heat in oven at 400 degrees for 5-6 minutes until lightly brown and crispy.
  
• Garnish with chopped parsley

SEEDED PRETZEL 3 WAYS

INGREDIENTS /

1st Way

• 2 tbsp Almond paste
  
• Toasted Pumpkin seeds to sprinkle

2nd Way

• ¼ cup of Water or beer to spray
  
• Poppy Seeds to sprinkle

3rd Way

• 2 tbs of Melted Butter
  
• Sesame Seeds to sprinkle

Directions /

1st Way

• Heat Pretzel in convection oven for 4-6 minutes at 350 degrees
  
• Brush Generous Amount Almond Paste on Top
  
• Finish With Pumpkin Seeds

2nd Way

• Spray or brush top with water or beer
  
• Place poppy seeds in flat container and dip top side of pretzel to coat
  
• Heat Pretzel in convection oven for 4-6 minutes at 350 degrees

3rd Way

• Lightly apply melted or spray butter on pretzel
  
• Sprinkle sesame seeds on top
  
• Heat Pretzel in convection oven for 4-6 minutes at 350 degrees

Obatzda cheese dip

Obatzda is a Bavarian cheese delicacy. It is prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter. Sweet or hot paprika powder, salt, pepper are the traditional seasonings as well as a small amount of beer

INGREDIENTS /

• 1 lb ripe camembert cheese or 1 lb brie cheese, rind removed
• 1tablespoon soft butter
• 1⁄2lb cream cheese
• 2tablespoons chives, finely chopped, divided
• 1⁄4onion, finely chopped
• salt and freshly pepper
• paprika
• caraway seed
• 6 -8tablespoons beer, to taste
• onion, finely sliced rings for garnish

DIRECTIONS /

• Mix the Camembert or Brie, butter, cream cheese, 1 tablespoon chives and onion together until you get a spreadable mixture.
• Add salt, pepper, paprika and caraway seeds to taste.
• Add some beer to make the mixture even more smooth and to taste.
• Dip in to this delicious dip with a Pretzel. Bake Pretzel at 350 degrees for 5-7 minutes.

PRETZEL SANDWICH

Ingredients /

• 4 Bratwurst, cooked and sliced.
• 1 Cup Sauerkraut
• ½ Cup Dijon Mustard
• Black Pepper
• Muenster Cheese slices
• Melted Butter

DIRECTIONS /

• Slice the Pretzel and brush the inside with butter.
• Layer the rest of the ingredients in any order desired
• Heat assembled sandwich in convection at 350 degrees for 5-7 minutes or until the cheese is melted and ingredients are hot throughout  

Bavarian Pretzel Bread Stuffing with Bacon & Beer

INGREDIENTS / 

• (16-20 4oz servings)
• 20 heaping cups fresh Pretzel cut in cubes
• 16oz Thick Cut Bacon, cut into 1/2 inch pieces
• 2 medium onions, small dice
• 8 celery ribs, washed and small dice
• 3 1/2 cups chicken broth
• 1 cup German Lager
• ½ cup dried cranberries
• 4 large eggs
• 4 tablespoon honey
• 1/2 cup Dijon mustard
• 1 cup fresh parsley, chopped
• Salt and pepper to taste

DIRECTIONS /

• Preheat oven to 200˚F. Spread out pretzel cubes on baking sheets and bake about 1 hour, until pretzel dries out, rotating pretzel cubes halfway through. Remove pretzel cubes; set aside to cool and increase oven temperature to 375˚F.
• In large sauté pan, render bacon until crisp and remove from pan. Drain off 1/4 cup bacon grease from pan; set aside. Add onion and celery to pan with remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.
• In medium bowl, whisk together chicken broth, beer, eggs, honey and mustard.
• In greased pan, gently combine pretzel cubes, bacon, parsley, and onion/celery mixture. Pour broth mixture over top and toss gently to coat. Fold in cranberries and season to taste. Pour reserved bacon grease over top; bake 40 minutes.

White Frosted Covered Pretzels with Sprinkles

INGREDIENTS /

• 1 Prop & Peller Pretzel
• 1 cup of vanilla frosting
• Rainbow Sprinkles

DIRECTIONS /

• Dip half or whole thawed pretzel in white frosting
• Lay on wax paper and sprinkle with, red and green sprinkles  
• (do not refrigerate)
• Keep covered and store at room temperature for up to 3 days

Pretzel Bread Pudding

INGREDIENTS /

• 10-20 cups cubed pretzel (1/2” pieces)
• 1 quart heavy cream
• 15 egg yolks
• 1 cup sugar
• 1 half vanilla bean, scraped
• Pinch kosher salt
• 1 cup semi-sweet chocolate morsels
• 12-16 (4-ounce) bake able ramekins or muffin tins
• Powdered Sugar (for garnish)

DIRECTIONS /

• Cut pretzel, set aside for 1 day or lightly toast
• Combine egg yolks, sugar, vanilla bean and kosher salt in large mixing bowl.
• Whisk heavy cream into egg mixture until fully combined.
• Soak bread cubes in liquid mixture for 90 minutes then fold in chocolate morsels.
• Coat ramekins with pan spray and fill with bread mixture to top.
• Bake in water bath at 325 degrees for 35-40 minutes.
• Garnish with powdered sugar, serve hot (recommend with sea salt ice cream)

MONKEY BREAD

Ingredients /

• 25 cups cubed pretzel (3/4” pieces)
• ½ cup butter or margarine, melted
• ½ cup packed cinnamon sugar (provided in package)
• ¼ cup granulated white sugar

Directions /

• Grease 12 regular size muffin cups
• Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
• Mix cinnamon sugar and granulated sugar in large mixing bowl.
• Toss Pretzel pieces in the sugar.
• Place 8-10 pieces in each muffin cup
• Bake at 350°F for 12 to 15 minutes or until golden brown.
• Cool 1 minute; turn upside down. Serve warm with Salted Caramel Sauce and fresh fruit.

CARAMEL SUACE

Ingredients / 

• 4 cups granulated sugar
• 1 cup beer (see note)
• 16oz unsalted butter, softened, cut into cubes
• 2 cups heavy cream, room temperature
• 2 tsp pretzel salt or sea salt

Directions / 

• Add the sugar and beer to a heavy bottom saucepan over high heat. Stir just until the sugar has melted then stop stirring.
• Allow to boil untouched (you can swirl the pan a few times to evenly distribute caramel but stirring will cause crystallization) until the caramel reaches a deep amber, almost reddish color and hits 350 F on a candy thermometer.
• When the caramel reaches 350 F, carefully add the butter, stirring continuously until all the butter has melted. Remove from heat.
• Slowly whisk in the cream until well combined.
• Stir in the salt.
• Keep refrigerated until ready to use, heat the caramel to thin, if desired

Notes

You want a beer with dark characteristics.. Look for a brown ale, porter or stout.