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!
Love this recipe!
Our family makes something very similar to this but we use fresh bread, water instead of milk, twice the amount of eggs, and we either use the dumpling batter to stuff a chicken/turkey or bake it in a loaf pan. We then cut it into slices and then serve gravy on top of it.
I’m so glad you enjoyed it, Cindy, and I appreciate the feedback – thank you!
Good recipe, snarky author.
My mother used to make these when I was a child to go with Goulash and Paprika Chicken. They are even better the next day pan fried and crispy. Delicious
So many ads – moving up & down – Google infection all over your site Barnes & Noble here I come.. I left
Brandy, I don’t work for free and I’m sure you don’t either. Ads are my source of income and they’re what enable me to provide nearly 1000 recipes entirely for free to my readers. And you’re absolutely right: seeing ads on a website is the trade-off for receiving free content – in this case free recipes. The alternative as you noted is to buy a cookbook.
My Mom in Germany used to freeze them uncooked, thawed them overnight and cooked them the day she served them. Worked out well. If you cook first, thaw and microwave, how long in the microwave and at what power (realizing that not every microwave is the same).
Can I make these the day before, keep in fridge and then boil just as the rouladen is finishing?
Thanks!
Hi Karla, yes you can, or you can also cook them in advance and store them in in the fridge in an airtight container so they don’t dry out and then reheat them before serving.
My husbands family makes these every christmas and although I have they’re recipe I was looking for a recipe that is easier to make with a similar result and this one is it, we like nutmeg so we add more. Great recipe!
Wonderful, Patricia, I’m so happy you enjoyed them, thank you!
Hello Kimberly,
I love love love these. Followed the recipe (swapped parsley for spring onion greens). Beautiful!!! Melt in you mouth. It is the 3rd time I make it. Never with the same meat dish.Always spot on. My favourite is Bavarian roast duck, red cabbage and these. I am French and I love German food for its straightforward clean tastes. Even sauerbraten(the sauce makes it and you have to like boiled meat). Great site, great recipes. Thank you very much. Next some cakes😊
That warms my heart to hear, Dee! :) Thanks so much for the feedback and for your kind words! <3
I was wondering if you could recommend a sauce recipe? I’m making these for my mother and she mentioned her mother made a white gravy that went along with the knodle.
Hi Rob, that’s a tough one because there are a number of sauces that could fit that description. There are basic cream sauces and ones that incorporate cheese. There is also one that I’ve seen accompany Knödel on several occasions that features bacon. Here is a recipe for the latter one, a bacon cream sauce, though I have not tried this particular one (in Google Chrome you can click on the “translate” button to translate it into English): https://www.gutekueche.de/saarlaendische-speckrahmsauce-rezept-5268
Personally, something along the lines of Pilzrahm-, Eierschwammerl-Sauce is what immediately sprung to my mind when I heard white sauce (technically tan, but made with cream) and it is a classic to go with the Semmelknödel.