Semmelknödel - Traditional Bavarian Bread Dumplings
The perfect side dish for Bavarian oven roasts, with mushroom cream sauce, or sliced and roasted in butter.
Prep-Time: 15 minutes
Cook-Time: 20 minutes
INGREDIENTS (6 Portions)
1 day-old sweet French baguette or ciabatta
(not sourdough)Salt, to taste
Freshly ground pepper, to taste
A pinch of nutmeg, ground
~1 1/2 cups lukewarm milk (~250ml)
~3-4 eggs
1/4 cup fresh parsley, finely chopped
(Optional) Breadcrumbs or panko bread crumbs
(Optional) 00 pizza flour
(Optional) Baking powder
Tip
The Knödel dough should be easy to knead—moist but not sticky, and firm without being dry. Keep in mind that different types of bread absorb liquid differently. If the mixture seems too dry, add a bit more warm milk or an extra egg. If it’s too wet, incorporate some breadcrumbs or flour. To ensure the right consistency, I recommend cooking a test Knödel first.
In the USA, many breads don’t absorb milk well and can cause the Knödel to disintegrate. It’s best to use a traditional sweet baguette made with regular yeast, avoiding sourdough-based breads.
Semmelknödel, or bread dumplings, are a beloved staple in Bavarian cuisine, known for their comforting texture and versatility. Made from day-old bread, they pair perfectly with hearty dishes like Schweinsbraten (roast pork) and duck, soaking up rich sauces such as creamy mushroom sauce. Not only do they offer a practical way to use leftover bread, but they also embody the warmth and hospitality of traditional Bavarian cooking, making them an essential part of the culinary experience in the region.
01
Slice the day-old bread into thin pieces. Place them in a large bowl, sprinkle with salt, and pour the lukewarm milk over the slices. Cover and let the mixture soak for 15-20 minutes to soften.
02
Add finely chopped parsley and the eggs to the soaked bread mixture. Mix until a dough forms. Adjust the seasoning with salt, pepper, a pinch of nutmeg.
03
Form a small test dumpling and cook it in simmering salted water. If it falls apart, add a bit of breadcrumbs or flour to the dough to firm it up.
04
Divide the dough into portions according to the desired number and size of dumplings. With wet hands, shape the dough into smooth dumplings.
05
Gently place the dumplings into boiling salted water. Cover the pot and bring to a boil, then reduce the heat and let them simmer, half-covered, for 15-20 minutes, depending on their size.
06
Remove the cooked dumplings with a slotted spoon, drain well, and serve hot on a warmed platter. Serve immediately as a side to dishes