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!
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!
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!
Karl Allgaeuer / Shutterstock
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. 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
Brandon says
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.
Kimberly @ The Daring Gourmet says
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? :)
Joyce says
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”.
Kimberly @ The Daring Gourmet says
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!
vivian meyer says
Best recipe and so easy to follow! I wish I could buy a cook book from you!
Kimberly @ The Daring Gourmet says
Thank you so much, Vivian! :)