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Home » Food » By Course » Side Dishes » Semmelknödel (German Bread Dumplings)

Semmelknödel (German Bread Dumplings)

October 9, 2018 by Kimberly Killebrew · 105 Comments

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A specialty of the Bavaria region of southern Germany, drenched in gravy these famous SemmelKnödel (German Bread Dumplings) are pure heaven!  Learn how to make these Knoedel from scratch!

semmel knodel knoedel german bread dumplings recipe authentic

These Semmelknödel (Bavarian bread dumplings) have always been a favorite mine.  It doesn’t matter what they’re served with – drenched in gravy these Knoedel are 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!

semmel knodel knoedel german bread dumplings recipe authentic

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.)

cubing stale bread

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.

cooking onions

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).

semmel knoedel german bread dumplings recipe authentic

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.

semmel knoedel german bread dumplings recipe authentic

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.

semmel knoedel german bread dumplings recipe authentic

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.

semmel knodel knoedel german bread dumplings recipe authentic

Enjoy!

semmel knodel knoedel german bread dumplings recipe authentic
Karl Allgaeuer / Shutterstock

These German Bread Dumplings are served with anything “saucy”.  Here are a few serving recommendations:

  • Sauerbraten
  • Rouladen
  • Rotkohl (another side dish commonly served with German bread dumplings)
  • Jägerschnitzel
  • Senfbraten 

Semmelknödel (German Bread Dumplings)

Kimberly Killebrew
A specialty of the Bavaria region of southern Germany, drenched in gravy these SemmelKnödel are simply heaven!  Serve them with beef or pork roast, any kind of sauce/gravy, goulash and more!
Print Recipe
5 from 41 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine German
Servings 6
Calories 211 kcal

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.   
    Serve with Rouladen, Sauerbraten, Senfbraten, Geschnetzeltes, Jaegerschnitzel, etc.
  • 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.

Nutrition

Serving: 1Knödel | Calories: 211kcal | Carbohydrates: 29g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 714mg | Potassium: 208mg | Fiber: 2g | Sugar: 6g
Keyword German Knoedel
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

 

 

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105 Comments →

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105 Responses

  1. Dee says

    March 16, 2023 at 7:14 am

    Hello Kimberly,
    I love love love these. Followed the recipe (swapped parsley for spring onion greens). Beautiful!!! Melt in you mouth. It is the 3rd time I make it. Never with the same meat dish.Always spot on. My favourite is Bavarian roast duck, red cabbage and these. I am French and I love German food for its straightforward clean tastes. Even sauerbraten(the sauce makes it and you have to like boiled meat). Great site, great recipes. Thank you very much. Next some cakes😊

    Reply
    • Kimberly Killebrew says

      March 17, 2023 at 11:51 am

      That warms my heart to hear, Dee! :) Thanks so much for the feedback and for your kind words! <3

      Reply
  2. Rob says

    February 8, 2023 at 11:39 pm

    I was wondering if you could recommend a sauce recipe? I’m making these for my mother and she mentioned her mother made a white gravy that went along with the knodle.

    Reply
    • Kimberly Killebrew says

      February 9, 2023 at 6:09 pm

      Hi Rob, that’s a tough one because there are a number of sauces that could fit that description. There are basic cream sauces and ones that incorporate cheese. There is also one that I’ve seen accompany Knödel on several occasions that features bacon. Here is a recipe for the latter one, a bacon cream sauce, though I have not tried this particular one (in Google Chrome you can click on the “translate” button to translate it into English): https://www.gutekueche.de/saarlaendische-speckrahmsauce-rezept-5268

      Reply
  3. Lady L says

    January 25, 2023 at 4:39 pm

    Could I use toasted Sourdough Bread? Trying to find ways to use up extra bread so it’s not wasted

    Reply
    • Kimberly Killebrew says

      January 26, 2023 at 2:07 pm

      Hi Lady, yes you can use sourdough bread but I would let it sit out to get hard as toasting it won’t penetrate all the way through and the bread will still have a soft interior. Unless you toast it for a while in the oven at low temp to let it thoroughly dry out until cracker dry….

      Reply
  4. Sabrina says

    July 1, 2022 at 10:26 pm

    I’ve been searching for years apon years and some more for someone who made them like my Oma made them! Evvvveryone just talks about the potato ones which are good but NOTHIN beats or even compares to Oma’s bread ones! 💞 I could cry I can’t believe I’ve finally found the recipe!! Thank you so very much. My Oma is smiling down right this second I bet. She always gave me the job of cutting the bread into cubes and I loved my job! I will now be able to learn it, practice it and try to make them the best I can. Then teach my two girls as well.

    Ps..My grandfather would take them the next morning and slice them into good size circles (oma made hers huge specially for him) and would toss them into a fryin pan get them warm and toasted up and put gravy over them. We ate them for breakfast like that because we loved them so much. Hehe

    Reply
    • Kimberly Killebrew says

      July 4, 2022 at 7:49 pm

      Those sounds like such precious memories, Sabrina, thank you for sharing. I’m equally happy that you found my website and hope that you and your girls have fun making and eating these Semmelknödel! :)

      Reply
    • Anonymous says

      February 26, 2023 at 3:53 pm

      My family does the bread ones too.
      The 2nd day is the best!!! I cut them into slices fry them in butter then crack 2 eggs over them. Beef gravy with vinegar poured over top of em!!!

      Reply
  5. Karin says

    June 16, 2022 at 10:23 am

    Hi Kim
    I am from Baveriaand made this semmelkloesse lots of time and you are the only one who has it 100procent right I love your knowledge of German Food I live in Utah and conferded
    3
    years ago I am 53 years in the states I would like to see a cookbook from you!!! keep it going

    Reply
    • Kimberly Killebrew says

      June 16, 2022 at 7:39 pm

      Thank you so much, Karin, I really appreciate the compliment! <3

      Reply
  6. Kat Meyer says

    March 23, 2022 at 2:42 pm

    Hi. I am getting ready to try this recipe and wanted to know if I could use potato bread instead of the broetchen. I can’t wait to make them homemade as I have only ever had the box version. What do you think?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 23, 2022 at 3:50 pm

      Hi Kat, potato bread is probably going to be too soft. Semmelknödel rely on bread that has a crusty outer surface and is hard from having sat out for a few days. I recommend either baguettes or a bag of plain/unseasoned stuffing mix (essentially baguettes that are already cut into cubes).

      Reply
  7. Nancy Hall says

    February 27, 2022 at 7:08 am

    Delicious ! Just made these today . You are my GO TO for all German recipes and others on your site . I dont normally comment but thank you so so much for some great recipes and easy “do able” format.
    All the Best from Essex

    Reply
    • Kimberly @ The Daring Gourmet says

      February 27, 2022 at 9:14 am

      Thank you so much for your kind and generous compliment, Nancy, I’m so thrilled you enjoyed the recipes! Friendly greetings to Essex!

      Reply
  8. Kathy says

    January 30, 2022 at 1:26 pm

    Your recipe is just like my grandmother recipe. She taught me how to make them. Only difference, she cut off the crust and soaked the bread in water instead of milk. Delicious!

    Reply
  9. Sara says

    January 2, 2022 at 11:50 am

    Thank you for the recipe! My husband served an LDS mission in northern Germany and had a lot of these. I made Specknödel version of your recipe and made them a little smaller to feed more people but they were perfect and so delicious!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 2, 2022 at 2:52 pm

      Wonderful, Sara, I’m so glad you enjoyed them, thank you! By the way, I also served an LDS mission in northern Germany (Hamburg)! :)

      Reply
  10. kathy says

    December 25, 2021 at 2:07 pm

    disaster. They completely fell apart in the water.

    Reply
    • Kris says

      May 29, 2022 at 12:57 pm

      Mine did too. I want to try again.

      Reply
  11. Brandon says

    May 5, 2021 at 11:39 am

    Ich möchte Ihr Kartoffelklöße Rezept. Ich habe in Norddeutschland gelebt und sie waren häufiger. I love these recipes. They remind me of the time I lived in Germany for two years.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 5, 2021 at 10:00 pm

      Hi Brandon! Yes, Kartoffelklöße are generally more common in North Germany and Semmelknödel are more common in southern Germany, especially in Bavaria. The recipe is on my “to do list” to publish, so it’s coming! Two years in Germany…LDS mission by chance? :)

      Reply
  12. Joyce says

    April 26, 2021 at 5:50 am

    My mother and grandmother made something similar using raw grated potatoes. They added dry bread cut into cubes, an egg to bind them, salt and pepper. They would shape them into balls about the size of tennis balls and put them on top of sauerkraut that covered pork ribs. They were cooked by simmering for an hour, and it was important not to lift the lid the entire time. The dumplings steamed on top of the sauerkraut, picking up the flavor of the kraut, and expanded slightly with cooking. Oh so good!
    I’ve never found a recipe using this method and I am wondering if you were familiar with it. They called them “knodels”.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 27, 2021 at 10:51 pm

      Hi Joyce, yes, those are called Thüringer Klösse and are from the German region of Thuringia. They are a potato knoedel made with raw potatoes and the dried bread cubes are pressed into the center of the knoedel (or “kloesse”). Though my mom is from Bavaria (home of the Semmelknödel), she spent several childhood years in Thüringen and these potato knoedels are her favorite version. They are delicious!

      Reply
  13. vivian meyer says

    December 26, 2020 at 6:36 am

    Best recipe and so easy to follow! I wish I could buy a cook book from you!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 26, 2020 at 8:37 am

      Thank you so much, Vivian! :)

      Reply
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