A specialty of the Bavaria region of southern Germany, drenched in gravy these famous SemmelKnödel (German Bread Dumplings) are pure heaven!
These Semmelknödel (Bavarian potato dumplings) have always been a favorite mine. It doesn’t matter what they’re served with – drenched in gravy they’re pure heaven!
Semmelknödel (also called Klöße) are a specialty of the Bavarian region of Germany. My mother is from Bavaria, a favorite family vacation destination from where I grew up a little further north in Swabia. My mom also spent several years of her childhood in Thüringen (Thuringia) where the other famous German dumplings come from: Kartoffelklöße (potato dumplings) – (recipe coming soon!). Both kinds of dumplings are exquisite and I grew up with my mom and Oma cooking both kinds. Today we’re featuring the former, Bavarian Semmel Knoedel.
Beautiful Königssee in the Berchtesgarden region of Bavaria, where I spent many summer and winter vacations.
The Semmel Knoedel recipe is pretty standard: Diced hardened bread rolls, onions, butter, fresh parsley, milk, eggs, salt, pepper and often a dash of freshly ground nutmeg.
Another variation, Speckknödel (bacon dumplings), are prepared exactly the same way only they have the addition of cooked bacon. That option is included in our recipe.
German Semmel Knoedel are easy to make and they also freeze well, so I like to double or triple the batch, cook them, freeze them separated on cookie sheets, and then transfer them to ziplock freezer bags. Then when I need them all I have to do is thaw and reheat them covered in the microwave. They’re as good as new!
Let’s get started!
Let the rolls/bread sit out for a few days until hard. Chop the hardened bread into small cubes and place them in a large bowl.
Note: It’s much more convenient to use bags of unseasoned bread stuffing – it’s already cubed, simply let it dry out a little longer. (I do not advise using croutons though as they’re too hard.)
Pour the hot milk over the bread, cover, and let sit for 20-30 minutes or until softened.
Heat the butter in a frying pan and cook the onions just until transparent, do not brown them.
Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg. Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it’s a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs (not flour).
Wet your hands to prevent the dough from sticking and form Knödel about the size of a tennis ball (they will expand slightly when cooked). Press the Knoedel between your palms to make sure they’re nice and compact.
Bring a large, wide pot of lightly salted water to a very light simmer – not boiling but just on the verge of boiling with lots of tiny bubbles floating up.
Carefully drop the Semmel Knoedel in the water and let them lightly simmer for 15-20 minutes. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart. Carefully lift them out with a slotted spoon.
To Freeze The Semmelknoedel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, let them thaw and reheat them covered (to create some steam) in the microwave.
Makes 6-7 Semmelknödel, depending on the size.
Enjoy!
These German Bread Dumplings are served with anything “saucy”. Here are a few serving recommendations:
Serve them with….Authentic German Sauerbraten:
…and of course you can’t have Sauerbraten and Knödel without Homemade German Rotkohl!
Serve the Knoedel with German Jägerschnitzel (Schnitzel with Mushroom Gravy)
…with Geschnetzeltes (Creamy German Hunter’s Sauce with Pork):
…or with German Senfbraten and Sauerkraut(Pork roast with mustard gravy)
…and my all-time favorite: Rouladen! (recipe coming soon!)
Semmelknödel (German Bread Dumplings)
Ingredients
- 11 ounces of white crusty bread (traditionally Brötchen/crispy bread rolls are used) , left to sit out for a few days to get hard and then diced into small cubes
- Note: It's more convenient to use bags of unseasoned bread stuffing - it's already cubed, simply let it dry out a little longer. (I do not advise using croutons though as they're too hard.)
- 1 cup hot milk
- 1 tablespoon butter
- 3/4 cup very finely diced yellow onion
- 4 strips bacon, diced and fried until crisp , optional for a variation called Speckknödel (Bacon Bread Dumplings)
- 2 large eggs , lightly beaten with a fork
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon salt (you can use less if using bacon)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground nutmeg
- breadcrumbs, as needed
Instructions
- Chop the hardened bread into small cubes and place them in a large bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes or until softened.
- Heat the butter in a frying pan and cook the onions just until transparent, do not brown them. Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg. Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it's a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs (not flour).
- Wet your hands to prevent the dough from sticking and form Knödel about the size of a tennis ball (they will expand slightly when cooked). Press the Knoedel between your palms to make sure they're nice and compact. Bring a large, wide pot of lightly salted water to a very light simmer - not boiling but just on the verge of boiling with tiny fizzy bubbles floating up. Carefully drop the Semmel Knoedel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart. Carefully lift them out with a slotted spoon.
- To Freeze The Knödel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, let them thaw and reheat them covered (to create some steam) in the microwave.
- Makes 6-7 Semmelknödel, depending on the size.
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Judy Jewell says
Years ago the officer’s club in Norfolk, VA. had a theme night every month and that was my introduction to German food. I thoroughly enjoyed it and wish there were more German restaurants but thanks to you I can make it myself!!
Kimberly @ The Daring Gourmet says
Yay!! Nothing beats homemade German food, Judy, I hope you enjoy it!
Paul says
Been waiting to see your recipe. Almost identical to my cousin’s which are fabulous and I’ve made evral times. Will try this version. I love the Bavarian and Swabian fare, so hearty and tasty.
Kimberly @ The Daring Gourmet says
Swabian and Bavarian are the best, Paul! But then being a “southerner” I’m also biased ;) Happy cooking and guten Appetit!
Kathi says
My grand mother and her sisters tried to make the marrow dumplings for the soup that was served on every thanksgiving that their mother (my great grandmother) made every year, till Grossie passed away. It took them over 4 years to get it right. One year, they floated away to nothing; the next year they were so hard if you threw them they would bounce; the next year if they were thrown, they nicely stuck to the wall. The 4th year, they finally got the recipe and cooking right. My gram and her sisters are gone now – have been for over 40 years. But Gram wrote down both of the recipes for the soup and the marrow dumplings. So now my cousins and I make it every Thanksgiving. Thank you for your recipe. It is one that I am planning on keeping.
Kimberly @ The Daring Gourmet says
Ha, what a great story, Kathi, thanks for sharing! :) Tried and perfected, that family marrow dumpling recipe is a definite treasure for sure :)
Natalie Loftus says
CAME OUT PERFECT AND SO DELICIOUS!! I can’t tell you how excited I was to find this recipe and now absolutely elated that they were such a success! Next time I’m tripling the batch so I can freeze a bunch. Thank you for this fantastic authentic recipe!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Natalie, thank you!
Janet says
My Oma and Opa, Tante and Onkle, and my first generation German/American parents, shared their German traditions and delicious cooking while we were growing up. Your recipes bring back wonderful memories of childhood Sunday dinners at 2:00! I just finished making a double batch – ein Semmelknodel, und ein Speckknodel. My kitchen smells amazing and I can’t wait to taste these beauties that will grace our Christmas table tomorrow afternoon, along side of your Sauerbraten recipe! Danke! Danke!
Kimberly @ The Daring Gourmet says
That’s wonderful, Janet, your Christmas dinner is absolutely perfect! Merry Christmas to you and your family! :)
Rebecca says
I have made these twice now very delicious . Tastes just like my Omas Knödel !
Kimberly @ The Daring Gourmet says
Fantastic, Rebecca, thanks so much!
Susanne says
If you have Semmelknödel-leftovers: slice them and roast them in clarified butter. Lecker on a mixed salad. Or you add onions, bacon, scrambled egg and a bit of parsley to the frying pan (then you get “Gröstl”)
Kimberly @ The Daring Gourmet says
Thank you for the tips, Susanne!
Monika says
Unbelievably good! Just like my dad used to make! Funnily enough we recently went to Germany and most restaurants we serving pre made dumpling….so disappointing….these are 100 times better and so easy to make. Made these with a pork roast and your Rotkohl recipe (equally great recipe…very authentic) so pleased I found your site. Thank you 😊
Kimberly @ The Daring Gourmet says
That’s fantastic, Monika, I’m so glad you enjoyed both recipes, thank you! And what is up with those restaurants?? So glad you found our site, thanks again!
Monika Felicella says
Hello, I am enjoying your site and I would love to see your potato knödel recipe. I plan on making Roladen soon with rotkohl as my friend grew up in a german household and has not had his fav german dishes for a long time. Also do you have a streudel recipe as well. Would love to have it. I am from Elmshorn 40 K’s from Hamburg. I came to Canada very young 6 years old but remember all the great german food my parents used to make. Thanks for all your recipes . Tschüss Monika
Jacqueline says
Hello, I just found your site! Can I reheat in the oven? Thank you
Kimberly @ The Daring Gourmet says
Hi Jacqueline, yes, just keep them well covered so the moisture doesn’t escape or they will dry out.
Judy Fleming says
Love your recipes
Kimberly @ The Daring Gourmet says
Thanks so much, Judy! :)
Anonymous says
My dry bread was too hard & not softening after an hour soak. I heated the bread in milk on the stove & it very quickly became soft enough to use. Part of my heritage is to make use of everything possible. I wasn’t going to let that hard bread go to waste. Maybe the info will help the next person.
Nina Gillispie says
My mother-in-law makes these. She grew up calling the naddles (?), her grandmother was a transplant from Germany and taught her how to make them. Sometimes her’s are good, sometimes not so good, bland as anything plain you can imagine. For example plain oatmeal. Haha! My husband and I ordered some in Munich that were out of this world. He also ordered some in Austria, but they had liver in them, so that was a hard pass for me, instead I had schnitzel! My husband has always teased me that I need to make them and I think that your recipe looks the most authentic (best) that I have come across, but I do have a question. Have you ever considered boiling them in a broth instead of water? I’m just curious if you think it would ruin the consistency? Thank you!
Kimberly @ The Daring Gourmet says
Hi Nina! Yes, you can simmer them in broth if you prefer. But they’re already well-seasoned and flavorful if that’s your concern – they’re not remotely bland like the “naddles” you described :) Happy cooking and Guten Appetit!