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Semmelknödel (German Bread Dumplings)

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A specialty of the Bavaria region of southern Germany, drenched in gravy these famous Semmelknödel are pure heaven!  This German Bread Dumplings recipe is just like my Mutti and Oma made them. Learn how to make these traditional Knödel from scratch!

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

What Are Semmelknödel?

Semmelknödel (also called Klöße) or German bread dumplings 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, aka German Potato Dumplings.  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 Semmelknödel.

königssee
Beautiful Königssee in the Berchtesgarden region of Bavaria, where I spent many summer and winter vacations.

Ingredients

This Semmel Knödel 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 bread dumplings 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.  Your Semmelknödel are as good as new!

semmelknödel knoedel german bread dumplings recipe authentic

German Bread Dumplings Recipe

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 adding

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).

combining the wet and dry ingredients

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.

german bread dumplings recipe knödel semmelknödel authentic traditional

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.

german bread dumplings recipe knödel semmelknödel authentic traditional

How to Freeze German Bread Dumplings

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.

german bread dumplings recipe knödel semmelknödel authentic traditional

What to Serve With German Bread Dumplings

Semmelknödel, or German bread dumplings, are served as a side dish to accompany a variety of main dishes, especially sauce-based dishes, both meat and vegetarian sauces.  Here are some common dishes you can pair with your homemade Semmelknoedel:

Enjoy!

german bread dumplings recipe knödel semmelknödel authentic traditional

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german bread dumplings recipe knödel semmelknödel authentic traditional

Semmelknödel (German Bread Dumplings)

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!
5 from 174 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

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: 1KnödelCalories: 211kcalCarbohydrates: 29gProtein: 8gFat: 6gSaturated Fat: 2gCholesterol: 63mgSodium: 714mgPotassium: 208mgFiber: 2gSugar: 6g
Course Side Dish
Cuisine German
Tried this recipe?Let us know how it was!

 Originally published on The Daring Gourmet October 9, 2018

 

 

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 174 votes (130 ratings without comment)

160 Comments

  1. 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 !

  2. 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.

    1. 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

  3. I have never heard of these before. I always love trying new things. I will be giving this a try this fall.

  4. 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!

  5. 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!