Authentic Bavarian Semmel Knoedel (Bread Dumplings)

Total Time
30mins
Prep 15 mins
Cook 15 mins

These traditional bread dumplings from Austria and Bavaria make a wonderful accompaniment to a rich gravy, goulash or stew. Just like my Oma made. Enjoy! I've translated the recipe from the delightful German blog, Wolkenfees Kuche.

Ingredients Nutrition

Directions

  1. Slice the rolls into 1/4-inch thickness.
  2. Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.
  3. In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
  4. Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.
  5. Bring a pot of salted water to a boil.
  6. Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.
  7. Remove dumplings with a slotted spoon into a colander to drain.
  8. Serve with stew or goulash or gravy.
  9. Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls.
Most Helpful

I live in Germany currently, and think this is a great recipe. I have made it with rye bread and other crusty bread (we have a larger variety here in Germany because everyone goes daily to the bakery), and it has turned out great each time. I even have made it by boiling it in broth and then instead of serving it with gravy I pour the broth back on it. Thanks for a great and easy recipe!

Destiny I. November 06, 2014

Thanks for this simple dumpling recipe. My family loves them. I've made your recipe several times, and it is "family approved".

ohgal January 01, 2013