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!)
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!
- 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
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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Foodiewife says
Seeing those photos of the Königssee made me long to return. My mother was born and raised in Bad Reichenhall and this is less than 30 minutes away. We were just there in April and, sadly, a freak wind storm hit so the boats wouldn’t go out on the lake.
My Mutti taught me to make many of the recipes that you share. None of them were written down, but many are simply in my memories of making them with her. I am so excited to see when you post potato dumplings. They are my favorite and that’s one thing my Mutti never made from scratch! She made them from Panni. I’d love to learn how to make them from scratch! Danke!
Charity says
My husband loves German food. I’m totally making these for him! Thanks!
Meghan says
I am so curious to try these! I bet they are amazing with schnitzel!
Jamielyn says
These look so comforting and delicious! Yum!
kr says
I have never heard of these! I won’t attempt to try and spell them… I’ll just refer to them as bread dumplings. What a delicious addition to dinner!
Chrissie Baker says
I LOVE German food. This is absolutely fantastic! So YUMMY! Is good food and this looks like one of the BEST!
Tara says
I love a good authentic German recipe. These look amazing!
Kara Cook says
These look so delicious, and I bet they would be perfect with any type of meat and gravy. Yum!
Brandy O'Neill says
This sounds amazing! Thank you for this recipe!
Abeer says
I love that these dumplings are made of easy to find ingredients! Yum!
Jacque Hastert says
I have never heard of these before. I always love trying new things. I will be giving this a try this fall.
Tanya Harris says
These would be a great addition to add some flare to our holiday table.
Erin | Dinners,Dishes and Dessert says
These sound delicious right about now! These would disappear in our house!
Gabi says
Hi Kimberly! My Mom used this recipe to stuff her roasted chicken on Sundays and now I am using it for my turkey stuffing. She was from Bavaria. Turkey gravy and this bread stuffing is delicious! I love all your recipes and many take me back to my child hood.
Kimberly @ The Daring Gourmet says
What a great idea, Gabi! I wouldn’t have thought of that and it’s such a perfect way to “Germanize” the flavor of that Thanksgiving turkey :) Thanks so much for sharing and thank you for the compliment! <3
Abby says
WOW… the minute I saw that picture I knew I just have to make these !! and I’m so looking forward to your posting the recipe for Potato dumplings and your favorite Rouladen. Thank You for all your wonderful recipes !
Kimberly @ The Daring Gourmet says
I think you’ll really love them, Abby, and yes, stay tuned for more! :)
Teresa Flemming says
I made these for a small gathering last night with your Jaegerschnitzel recipe (SO good!!) and I was surprised how easy they were to make. I’ve also bought the pre-made ones in the past. These knoedel are absolutely delicious, so much better than the ones from the store! I’ll follow your suggestion to make a double or even triple batch next time and freeze them. I love all of your recipes, Kimberly, and this one was another winner. Thank you for sharing your talents!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Teresa, thank you!
Robert says
Hello My grandparents came from Germany and settlled around Stratford Ontario.I was wondering if you have any recepies for roasted pigtails.We really enjoy these.Thank you
Kimberly @ The Daring Gourmet says
Hi Robert, I’ve heard of pigtails used in soups and stews but roasted pigtails is a new one to me.
Claudia says
Sprudelnd kochendes Wasser is water on a hard boil,like the kind you would put your Pasta in…
Kimberly @ The Daring Gourmet says
Ach du meine Güte. Siedendes Wasser meine ich, der Zustand kurz vor dem Kochen.
Chris says
This is the same recipe I use as stuffing for turkey, minus the nutmeg. It is how my mother and grandmother always made stuffing. There was never a recipe; we just learned by watching when we were young. Over the years, I’ve started using a lot more parsley than your recipe calls for; that’s just a matter of personal taste (I love parsley!) My family loves this stuffing; I’d be disowned if I tried to make a different one. I’ve never known anyone else to make this type of stuffing, so it was very satisfying to read your recipe. I’m looking forward to trying this recipe as dumplings; I never would have thought to do that. Thank you!
Kimberly @ The Daring Gourmet says
Hi Chris, using this as a turkey stuffing is a great idea. I think you’ll really enjoy these Semmelknödel dumplings!
Jerry Feldman says
My wife is German, so I am going to surprise her soon with some of these dishes. When we traveled through Germany with her aunt and uncle some 40 years ago, we stopped for lunch at a small hotel in south-western Germany and were served homemade Swabian Maultaschen. It was absolutely wonderful and one of the best things we tried on the whole trip. I am looking forward to your recipe as I haven’t been able to find one in the cookbooks I have.
Thanks!
Kimberly @ The Daring Gourmet says
What a great surprise, Jerry, and a wonderful act of love! Maultaschen is one of my all-time favorites. I keep meaning to post my recipe for them and just haven’t gotten around to it yet. Hopefully soon. Thank you and happy cooking!
Eric Neuer says
This is the same Brotknoedel rezept I learned from my Tante. I also larned to add a little club soda to my Spatzel ( and a pinch of Muskat) for use with chicken gravies. I would also like to see a Maultaschen rezept. I have one from my Tante Resi who was cloistered in WW ll and learned from die Scwestern near Friedrichshafen. Don’t forget a few dashes of Maggi to top it off. Every time I am in Germany I buy more cookbooks ( mostly from Schwaben) and cook like a crazy person when I get home. I am going to follow you so I can remember what my favorite dishes are supposed to look like. Schmekt mir gut! Danke!
Kimberly @ The Daring Gourmet says
Thanks, Eric! What a remarkable story about your aunt, thanks for sharing that. And I agree 100%, Swabian cooking is THE best :) Thanks for the follow! Best, Kimberly
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 :)