Uploaded July 2024 | Updated September 2026, 15 hours ago
These stuffed pretzel baguettes are mouth watering good š
**For the filling use 1 pound mild Italian sausage brown in a pan once browned add 8 oz cream cheese keep mixing until itās melted into the sausage š
And yes! We sell these amazing handmade baguette pans in copper and stainless!
DAVIDāS BAVARIAN STUFFED BAGUETTE PRETZELS
MAKES 6 mini baguette pretzelsš„Ø | TIME 1.5 hrs | BAKE 450Ė
1 teaspoon sugar
4 teaspoons active dry yeast
1Ā¾ cups warm water (between 100-110Ė)
5 cups White Kamut flour
Ā½ cup sugar
1Ā½ teaspoons French gray coarse salt
1 Tablespoon canola or olive oil
1 Tablespoon honey
Ā¼-Ā½ cup warm water, if needed
For bath: Ā½ cup baking soda &
4 cups hot tap water
French gray salt for sprinkling over pretzels
1- Put 1 teaspoon of sugar in a small bowl. Add yeast and 1Ā¾ cups warm water. Stir gently.
Cover and let rise until foamy.
2- In a large bowl or electric mixer, add flour, sugar and salt. Mix. Add yeast mixture, oil and
honey. Mix thoroughly with dough hook or wooden spoon. Add up to Ā½ cup more warm
water as needed to get a firm dough consistency. Turn out onto lightly floured surface and
knead by hand or with mixer for 7-8 minutes.
3 - Put a few drops of olive oil in a large bowl and place dough in it, turning over once. Cover
with plastic sprayed with cooking spray. Let rise for 1 hour.
4 - Preheat oven to 450Āŗ
Divide the dough into 6 so you can make 6 baguette pretzels !! Roll out the dough and place the filling down the middle and pinch up the dough to cover the filling !!!
5 - Spray a baking sheet with oil. In a 9x13 inch pan, mix 4 cups hot water and baking soda until dissolved.
Immediately dunk each baguette pretzel into warm soda water. Let drip back into bowl for
2 seconds and place on baking sheet. Sprinkle with French gray coarse salt as desired.
Place in oven and bake for 8 minutes on the bottom rack (or until golden brown), then brush on melted butter.
Serve hot or place on cooling rack to cool.
āāļøāāļø
Dip into our simple sauce in The Food Nanny book 2 page 55 or make our homemade Alfredo Sauce from our cookbooks :D
These stuffed pretzel baguettes are mouth watering good š
**For the filling use 1 pound mild Italian sausage brown in a pan once browned add 8 oz cream cheese keep mixing until itās melted into the sausage š
And yes! We sell these amazing handmade baguette pans in copper and stainless!
DAVIDāS BAVARIAN STUFFED BAGUETTE PRETZELS
MAKES 6 mini baguette pretzelsš„Ø | TIME 1.5 hrs | BAKE 450Ė
1 teaspoon sugar
4 teaspoons active dry yeast
1Ā¾ cups warm water (between 100-110Ė)
5 cups White Kamut flour
Ā½ cup sugar
1Ā½ teaspoons French gray coarse salt
1 Tablespoon canola or olive oil
1 Tablespoon honey
Ā¼-Ā½ cup warm water, if needed
For bath: Ā½ cup baking soda &
4 cups hot tap water
French gray salt for sprinkling over pretzels
1- Put 1 teaspoon of sugar in a small bowl. Add yeast and 1Ā¾ cups warm water. Stir gently.
Cover and let rise until foamy.
2- In a large bowl or electric mixer, add flour, sugar and salt. Mix. Add yeast mixture, oil and
honey. Mix thoroughly with dough hook or wooden spoon. Add up to Ā½ cup more warm
water as needed to get a firm dough consistency. Turn out onto lightly floured surface and
knead by hand or with mixer for 7-8 minutes.
3 - Put a few drops of olive oil in a large bowl and place dough in it, turning over once. Cover
with plastic sprayed with cooking spray. Let rise for 1 hour.
4 - Preheat oven to 450Āŗ
Divide the dough into 6 so you can make 6 baguette pretzels !! Roll out the dough and place the filling down the middle and pinch up the dough to cover the filling !!!
5 - Spray a baking sheet with oil. In a 9x13 inch pan, mix 4 cups hot water and baking soda until dissolved.
Immediately dunk each baguette pretzel into warm soda water. Let drip back into bowl for
2 seconds and place on baking sheet. Sprinkle with French gray coarse salt as desired.
Place in oven and bake for 8 minutes on the bottom rack (or until golden brown), then brush on melted butter.
Serve hot or place on cooling rack to cool.
āāļøāāļø
Dip into our simple sauce in The Food Nanny book 2 page 55 or make our homemade Alfredo Sauce from our cookbooks :D
