Authentic Bavarian Semmel Knoedel (Bread Dumplings)

READY IN: 30mins
Recipe by BecR

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.

Top Review by Destiny I.

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!

Ingredients Nutrition


  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.

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