Soft Pretzel Stuffing Recipes

PRETZEL STUFFING

Steps:

• Bake pretzels according to package instructions WITHOUT SALT. Cool completely.
• Preheat oven to 250°F. Slice pretzels in half like bagels, then tear into bite-sized chunks along with the pretzel rolls.Arrange in an even layer on a large sheet pan and bake for ~1 hour, tossing every 15 minutes until pretzels are completely dry, like croutons. Remove from the oven and place in a large mixing bowl.
• Increase oven temperature to 375°F.
• Heat pan over medium heat, then add butter. When butter melts, add the sausage and cook until browned, using a wooden spoon to break it into crumbles.
• When the sausage is mostly cooked through, add the carrots, onions, and celery. Sauté until onions are translucent and golden, but not brown or crispy.
• Add sausage mixture to the pretzel pieces along with parsley, rosemary, thyme, sage, MSG, salt, and pepper. Mix and stir until evenly combined.
• Add ¾ cup chicken stock and 1 TBSP whole grain mustard to the pretzel mixture. Stir well until all the liquid has absorbed.
• In a small bowl beat together ¾ cup stock and 1 large egg. Add to pretzel mixture and stir again to combine and evenly distribute all the ingredients.
• Let mixture sit for 15-20 minutes. Check the pretzel pieces - if they're still quite firm or have dry spots, add another ¼ cup chicken stock and mix again.Repeat as needed until all the pretzel pieces are hydrated.
• Grease or butter a casserole dish. Add the pretzel mixture in an even layer and sprinkle pretzel salt over the top.
• Cover loosely with aluminum foil and bake for 20 minutes at 375°F. Remove the foil, rotate the dish, and reduce oven temp to 350°F. Bake for another 20 minutes until deeply golden brown and crisp on top.If it seems dry, pour 1/4 cup chicken stock over top and bake for another 5-8 minutes.
• Let rest for 10 mins before serving.

SOFT-PRETZEL STUFFING

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, melt butter. Add celery, onion, and carrots and cook until softened and tender, 10 to 12 minutes, then stir in thyme and season with salt and pepper.
• Add pretzels to a large bowl with vegetable mixture and pour in broth and eggs. Toss until combined and season with salt and pepper.
• Butter a 9"-x-13" baking dish, then spoon in stuffing mixture and bake until cooked through and golden, 35 to 40 minutes.

HOMEMADE SOFT PRETZELS RECIPE BY TASTY

Steps:

• In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!

GIANT MULTI-STUFFED SOFT PRETZEL RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
• Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
• Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
• Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
• Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
• Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
• Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
• Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
• Carefully form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other, and connecting the ends to the bottom of the "U" shape.
• Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
• Bake for 25-30 minutes, or until golden brown.
• Cool for 10 minutes, then brush with melted butter before serving.
• Enjoy!

SOFT HOMEMADE PRETZELS

Steps:

• Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
• Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
• Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

PRETZEL STUFFING

Steps:

• Preheat the oven to 200ºF. Spread out the pretzel cubes on baking sheets and bake, flipping cubes halfway through, until the bread dries out, about 1 hour. Set aside to cool and increase the oven temperature to 375ºF.
• Fry the bacon until crisp in a large saute pan. Remove to a paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add the onion and celery to the pan with the remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.
• Whisk together the chicken broth, beer, mustard, honey and eggs in a medium bowl.
• Grease a 9-by-13-inch casserole dish, then gently combine the bread cubes, bacon, parsley and onion/celery mixture in the dish. Pour the broth mixture over the top and toss gently to coat. Pour the reserved bacon grease over the top; bake until set and golden, about 40 minutes.

PRETZEL STUFFING

Steps:

• Preheat the oven to 200 degrees F. Spread out the pretzel cubes on baking sheets and bake, flipping cubes halfway through, until the bread dries out, about 1 hour. Set aside to cool and increase the oven temperature to 375 degrees F.
• Fry the bacon until crisp in a large saute pan. Remove to a paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add the onion and celery to the pan with the remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.
• Whisk together the chicken broth, beer, mustard, honey and eggs in a medium bowl.
• Grease a 9-by-13-inch casserole dish, then gently combine the bread cubes, bacon, parsley and onion/celery mixture in the dish. Pour the broth mixture over the top and toss gently to coat. Pour the reserved bacon grease over the top; bake until set and golden, about 40 minutes.

PRETZEL BEER CHEESE STUFFING

Steps:

• Preheat oven to 400 degrees F. Grease a 10-inch square casserole dish.
• Heat oil in a large skillet over medium heat. Cook the sausages, turning occasionally, for 8-12 minutes. Transfer to a cutting board, slice into 1/2- inch rounds and place in a large mixing bowl.
• Return the pan to medium heat and add the onion, celery and garlic. Cook until softened, about 5 to 7 minutes. Season with black pepper and then add the beer. Cook for about 2 minutes then remove from heat and transfer to the mixing bowl with the bratwurst.
• Add the diced pretzels, 1/2 cup cheddar cheese, thyme, stock, mustard, Worcestershire sauce, and eggs to the bowl with the bratwurst and sauteed vegetables. Stir to combine.
• Transfer to casserole dish and sprinkle with remaining cheese. Bake until golden brown, about 35 to 40 minutes. Let rest 10 minutes and garnish with chopped parsley.