Home » Side Dishes » Semmelknödel (German Bread Dumplings)

Semmelknödel (German Bread Dumplings)

This post may contain affiliate links. See my disclosure policy.

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

Save This Recipe

Enter your email address and we’ll send it straight to your inbox!

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!

Read more about me...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 174 votes (130 ratings without comment)

167 Comments

  1. Alright – I seem to be the only one to have had problems with this – my dumplings fell apart in the water – what went wrong? – can anyone help me

    1. My mom and dad always added a little flour to help them stick but too much will make them tough. Perhaps you let the water turn to a rolling boil which you shouldn’t.

  2. Thank you for the post, it made my day. Not just because of the Knödel, wonderful recipe, but the picture. I went to boarding school in Berchtesgaden, Jugenddorfwerke Christophorus Schule Obersalzberg, up the mountain. For ages I’ve now lived in Chicago and at times get very homesick for BGD.
    Take care.

  3. I just whipped up a batch of semmelknödel to go with some chicken soup. I made them with gluten free bread, and as a substitute for my grandma’s rolled dumplings, which don’t hold up well with gf flour. We love these. The nutmeg makes them next-level good. Thanks for sharing!

  4. I was delivering grain to the local hutterite colony and they invited me to lunch. They served these and they told me I wasn’t really German if I didn’t like these. I loved them and will definitely need to make them for my family.

    My ancestors immigrated to the United States in the late 1800s and I can’t think of anything cultural that we hung on to. I love finding some things I can introduce to my family that shows parts of their heritage.

    1. Thank you, deeba, I’m so glad you enjoyed them! I LOVE Liebstöckel and virtually no one knows what it is here in the U.S.! You can’t buy it anywhere so a few years ago I finally decided just to grow my own. Now it gets a good 7 feet high every year and I have far more than I can manage, lol! :)

  5. My Mother passed away 40 years ago and took her “dumpling” recipe with her. They were one of my favorite and have missed eating them all these later. One week ago my husband was put on low-carb diet for health reasons. I am going to have to make these anyway in remembrance of my Mother. Thank you.
    P.S. She also made an oatmeal cookie with Anise seeds and I can’t remember what else. If you know that recipe I would love to see it.

  6. My mother-in-law makes these. She grew up calling the naddles (?), her grandmother was a transplant from Germany and taught her how to make them. Sometimes her’s are good, sometimes not so good, bland as anything plain you can imagine. For example plain oatmeal. Haha! My husband and I ordered some in Munich that were out of this world. He also ordered some in Austria, but they had liver in them, so that was a hard pass for me, instead I had schnitzel! My husband has always teased me that I need to make them and I think that your recipe looks the most authentic (best) that I have come across, but I do have a question. Have you ever considered boiling them in a broth instead of water? I’m just curious if you think it would ruin the consistency? Thank you!

    1. Hi Nina! Yes, you can simmer them in broth if you prefer. But they’re already well-seasoned and flavorful if that’s your concern – they’re not remotely bland like the “naddles” you described :) Happy cooking and Guten Appetit!