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!
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.
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!
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.)
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.
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.
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:
- Sauerbraten
- Jägerschnitzel
- Rouladen
- Geschnetzeltes or Zurich Ragout
- German Goulash, Hungarian Goulash, Szegedin Goulash or Pörkölt.
- Gravies and Sauces such as Mushroom Gravy, Onion Gravy, Rahm Sauce, Turkey Gravy, and Hungarian Mushroom Sauce.
- Roast Meats like a beef roast, Pot Roast, Tri Tip Roast, or pork roast such as Senfbraten (German pork roasted with mustard gravy). Also roast game, roast poultry, and Schweinshaxe.
- Bratwurst or other sausages
- German Red Cabbage (Rotkohl): This traditionally accompanies beef dishes.
- Sauerkraut: This traditionally accompanies pork dishes.
Enjoy!
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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
Originally published on The Daring Gourmet October 9, 2018
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!
My dry bread was too hard & not softening after an hour soak. I heated the bread in milk on the stove & it very quickly became soft enough to use. Part of my heritage is to make use of everything possible. I wasn’t going to let that hard bread go to waste. Maybe the info will help the next person.
Love your recipes
Thanks so much, Judy! :)
Hello, I just found your site! Can I reheat in the oven? Thank you
Hi Jacqueline, yes, just keep them well covered so the moisture doesn’t escape or they will dry out.
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.
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
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 😊
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!
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”)
Thank you for the tips, Susanne!
I have made these twice now very delicious . Tastes just like my Omas Knödel !
Fantastic, Rebecca, thanks so much!
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!
That’s wonderful, Janet, your Christmas dinner is absolutely perfect! Merry Christmas to you and your family! :)