Semmelknödel (German Bread Dumplings) Recipe

Introduction

Semmelknödel, or traditional German bread dumplings, are a comforting and versatile side dish perfect for soaking up rich sauces. Made from leftover bread and flavorful ingredients, these dumplings bring warmth and texture to any meal.

Ingredients

• 6 bread rolls, soft pretzels, or bread (at least 1 day old or older, about 14 oz or 400g)
• 1 cup milk (240ml)
• 2 tablespoons butter
• 1 large onion
• 3 tablespoons chopped parsley
• 3 large eggs (beaten)
• 1/4 cup crumbled cooked bacon (optional)
• 1/4 teaspoon nutmeg
• 1 tablespoon salt (or to your taste)
• 1/4 teaspoon black pepper
• 2-4 tablespoons fine breadcrumbs

Instructions

1. Step 1: Cut your bread rolls into 1/2 – 3/4 inch (1-2 cm) pieces, keeping the crust on. Place the pieces in a large bowl or pot.
2. Step 2: Heat the milk until very warm but not boiling, then pour it over the bread pieces. Press down gently with the back of a spoon and let soak for 10-15 minutes until softened.
3. Step 3: Meanwhile, dice the onion. In a medium pan, melt the butter and cook the onions over medium heat for 8-10 minutes until soft and golden.
4. Step 4: Add the cooked onions to the soaked bread. Then mix in the chopped parsley, beaten eggs, crumbled bacon (if using), nutmeg, salt, pepper, and 2 tablespoons of fine breadcrumbs.
5. Step 5: Knead the mixture by hand until everything is well combined and slightly sticky. If too loose, add more breadcrumbs; if too dry, add a splash of milk.
6. Step 6: Form 12 round balls about the size of a tennis ball. Wet your hands if the mixture sticks and press the balls firmly to make them compact.
7. Step 7: Bring a large pot of salted water to a gentle simmer—do not boil rapidly. Add 4 dumplings at a time and cook for 20 minutes. Test one first to ensure it holds together. Remove with a slotted spoon and repeat with remaining dumplings.
8. Step 8: Serve the Semmelknödel as is, or slice and pan-fry them in butter until golden and crispy. Sprinkle with a little salt if desired.
9. Step 9: Enjoy your flavorful, homemade Semmelknödel!

Tips & Variations

• Use day-old or stale bread for best texture; fresh bread will make the dumplings too soft.
• For a vegetarian version, omit the bacon and add mushrooms or sautéed vegetables instead.
• If your mixture is too sticky to form balls, wet your hands before shaping to prevent sticking.
• Pan-frying slices of Semmelknödel adds a delicious crispy texture and enhances flavor.
• Freshly chopped herbs like chives or thyme can be added for extra aroma.

Storage

Store cooked Semmelknödel in an airtight container in the refrigerator for up to 3 days. To reheat, gently simmer in hot water or pan-fry until warmed through and crispy on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of stale bread?

Stale or day-old bread works best because it absorbs the milk without becoming mushy. Fresh bread may result in dumplings that are too soft and prone to falling apart.

Can I freeze Semmelknödel?

Yes, uncooked Semmelknödel can be frozen before boiling. Place them on a tray to freeze individually, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.

Semmelknödel (German Bread Dumplings) Recipe

Print Recipe

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Semmelknödel are traditional German bread dumplings made from day-old bread rolls soaked in warm milk, combined with onions, parsley, eggs, and seasonings. This recipe yields soft, flavorful dumplings that can be boiled and optionally pan-fried for a crispy finish, making them a perfect side dish for hearty meals such as roasts or stews.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 dumplings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: German
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Basic Ingredients

• 6 bread rolls, soft pretzels, or bread (at least 1 day old, 14 oz or 400g)
• 1 cup milk (240ml)
• 2 tablespoons butter
• 1 large onion
• 3 tablespoons chopped parsley
• 3 large eggs (beaten)
• 1/4 teaspoon nutmeg
• 1 tablespoon salt (or to taste)
• 1/4 teaspoon black pepper
• 2–4 tablespoons fine breadcrumbs

Optional

• 1/4 cup crumbled cooked bacon

Instructions

1. Prepare the bread: Cut your bread rolls into 1/2 – 3/4 inch (1-2 cm) pieces without removing the crust. Place them in a large bowl or pot.
2. Soak the bread: Heat the milk until very warm but not boiling, then pour it over the bread pieces. Press gently with the back of a spoon and let soak for 10-15 minutes or until softened. Older and drier bread may require longer soaking.
3. Cook the onions: Dice the onions. Heat butter in a medium pan until hot and bubbling. Add the diced onions and cook for about 8-10 minutes, stirring occasionally, until they are soft and golden brown.
4. Combine ingredients: Add the cooked onions to the soaked bread mixture. Then add chopped parsley, beaten eggs, crumbled cooked bacon (if using), nutmeg, salt, black pepper, and 2 tablespoons of fine breadcrumbs.
5. Mix dough: Knead the mixture thoroughly with your hands until all ingredients are well combined and the dough feels slightly sticky. Adjust consistency by adding more breadcrumbs if too wet, or more milk if too dry.
6. Shape dumplings: Form 12 round balls about the size of a tennis ball. If the dough is sticky, wet your hands with water before shaping. Press each ball firmly to ensure it is compact.
7. Cook dumplings: Bring a large pot of salted water to a simmer and reduce heat to the lowest setting to maintain a gentle simmer. Add four dumplings at a time to the water. Avoid rapid boiling to prevent them from falling apart. Cook for 20 minutes. Remove dumplings with a slotted spoon and repeat with remaining dumplings. Optionally, test cook one dumpling first to check for sturdiness.
8. Optional frying: Serve the Semmelknödel as is, or slice them thickly and pan-fry in butter over medium heat until crispy and golden brown. Sprinkle with salt before serving for extra flavor.
9. Enjoy: Serve warm as a delicious side dish to complement meats, gravies, or rich sauces.

Notes

• Using day-old or older bread is essential to achieve the right texture and absorption of milk.
• Adjust the amount of breadcrumbs and milk depending on the dryness of the bread.
• Cook dumplings at a gentle simmer, not a full boil, to prevent them from falling apart.
• Pan-frying the cooked dumplings adds a lovely crispy texture and extra flavor.
• Omitting bacon makes this dish suitable for vegetarians.
• Nutmeg gives a traditional aromatic flavor but can be omitted if preferred.

Keywords: Semmelknödel, German bread dumplings, bread dumplings recipe, traditional German side dish, boiled dumplings, pan-fried dumplings, bread rolls recipe