Pretzel Sub


How to Craft Bavarian Style /


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 crispy brown on the outside, fluffy on the inside, and crunchy to perfection at first bite. However, if you’re in a rush or do not have an oven handy, you may serve at room temperature. Prop & Peller pretzels are fully baked, you can just thaw and serve. Although you’ll be missing the crunch and the fluffiness, they’re still delicious — even at room temperature! Avoid Microwave, Pretzels will dry out and get rubbery

How to Prep /

  • Thaw pretzels at room temperature for 45 to 60 min
  • Bake them for 5 to 7 min at 375° F – 400° F


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 /

Stuffed Pretzel

Cheesy Onion and Sausage filled Pretzel


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


  • Sauté yellow onions and sausage in olive oil, once brown set aside.
  • Fill the pretzel sub 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.
Pretzel Bread Stuffing

Bavarian Pretzel Bread Stuffing with Bacon & Beer


  • (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


    • 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.
Obatzda Cheese Dip



      • 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


        • 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.

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