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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!

semmelknödel knoedel german bread dumplings recipe authentic

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. You can also slice them up and quarter them and make a cold dish with a little oil and vinegar or even fry them in the pan the next day as they will be firmer. My mom and dad used to do that.

  1. 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

  2. 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 😊

    1. 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!

  3. 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”)

  4. 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!

    1. That’s wonderful, Janet, your Christmas dinner is absolutely perfect! Merry Christmas to you and your family! :)

  5. 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!

  6. 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.

    1. Ha, what a great story, Kathi, thanks for sharing! :) Tried and perfected, that family marrow dumpling recipe is a definite treasure for sure :)

  7. 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.

    1. Swabian and Bavarian are the best, Paul! But then being a “southerner” I’m also biased ;) Happy cooking and guten Appetit!

  8. 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!!

  9. 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!

    1. 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!

      1. 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!

        1. 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

        2. Liebe Eric Neuer,
          As I was reading your comment-(19 October 2018@2:01pm.)- you actually brought back many great memories, had a tear in my eye !! Happy ones, of course !! Mein Vater u. Mutti sind Deutsch.
          Meine Tante Gudrun, taught me how to make
          Knoddel also, and have the recipe, the cookbook
          I have is so old .. was passed down from many generations, (all I know by heart) , just making sure I was doing it correctly, since it’s been awhile when I made these. I instantly became speechless when I read you wanted a recipe for Maultaschen , I also add a bit of club soda to my Spazle !! Friedrichshafen is what has gotten to me !!! “ I sprech Schabish… Du Au ????
          Alles Gutte, Linda Seidel

  10. 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!

    1. Hi Chris, using this as a turkey stuffing is a great idea. I think you’ll really enjoy these Semmelknödel dumplings!

  11. 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

    1. Hi Robert, I’ve heard of pigtails used in soups and stews but roasted pigtails is a new one to me.

  12. 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!