Authentic Bavarian Semmel Knoedel (Bread Dumplings)

READY IN: 30mins
Recipe by BecR2400

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 Dan F.

My family has made Knodel's since before I was born. Our great grand parents were from Austria. What was different was that this always appeared to me to be a "leftover" meal as they and my mom and now me usually made it with whatever they needed to use up. Such as old bread, different vegies, chicken bones and fat etc. We have always boiled them in the vegie/chicken broth (take the bones out) has been a family staple my whole life. As a matter of fact my daughter called yesterday and asked me to make them for her and family next week..... yes they will be in the chicken broth soup. dan

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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