In Bavaria, Pretzels are the Holy Grail of baking. We take them as seriously as our Bier. So I’m proud to share these passionately crafted treats from my homeland with you so you can experience pretzels the way they were meant to be. Can you feel the love? Prost!
A perfectly baked pretzel will be brown on the outside, fluffy on the inside, and crunchy to perfection at first bite. However, our pretzels can also be savored at room temperature; just let them thaw and serve. Avoid Microwave, Pretzels will dry out.
How to Prep /
Pretzel Buns are fully baked and frozen. No additional baking required
Thaw for 45 to 60 min and serve at room temperature
STORAGE RECOMMENDATIONS /
Keep FROZEN at all times.
Store at 5 – 8° F/ -15 to -20° C. Do not defrost (thaw) and refreeze. Do not reheat. Frozen shelf life of 9 months (270 Days). Refrigerated: up to 3 days in sealed container. Ambient: use the same day.
Recipes /
Pretzel Bread Stuffing
Bavarian Pretzel Bread Stuffing with Bacon & Beer
INGREDIENTS /
(16-20 4oz servings)
20 heaping cups fresh Pretzel cut in cubes
16 oz 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.
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.
