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!
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.
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? :)
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”.
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!
Best recipe and so easy to follow! I wish I could buy a cook book from you!
Thank you so much, Vivian! :)
Being a Bavarian myself (Born and raised in Berchtesgaden / Bischofswiesen), I must say your recipes are spot on. Thank you for keeping them authentic GERMAN and Bavarian… :)
Thank you, Karin! :)
This is very close to a recipe that my dad brought back from Austria after he lived there for a couple of years. His is very plain, just dry cubes of bread, some egg, milk, marjoram, thyme, and occasionally a bit of flour to help with the consistency. He cooks them in broth usually, and serves it with a cream sauce made with mustard and the fonde from making a ham steak. Thank you for making this version available. I always appreciate learning more about where the flavours of my childhood come from.
Does anyone know how to make knoedel with raw potatoes and and stuff them with leberwurst inside, I am originally from Starland thank you!
Love your recipe. Tastes wonderful and made me very proud to be a German. The recipe is just as good as my mother’s. She was from Schondorf, Germany.
If you ever make a cook book, let your viewers know. It will be a hit!
Thanks so much, Lucy, I’m happy you enjoyed it!! <3
Thanks so much for the recipe! It’s Sunday and I’m planning to eat them on Thursday. Will they keep or shall I freeze them in between? Cheers
Hi Heike, yes, you can freeze them after they’re cooked and fully cooled. Place them – separated – on a sheet pan and once they’re frozen you can transfer them to a ziplock freezer bag. Then just let them thaw and microwave until heated through.
Degree of difficulty should I make a trial batch if doing for Christmas with duck?
Hi Teresa, if you’re making something for the first time for guests I would recommend giving it a trial run first, then you can proceed with confidence the day of the dinner.
I cannot wait to make these. Thanks for the wonderful recipes on your site. Do you think that chiabatta rolls would work for these knoedel? I want to use the perfect bread so the outcome is optimal.
Hi Linda, yes, ciabatta will work well. Happy cooking!