Recipe – Traditional & Authentic German Bread Dumplings

Or also called ‘Semmelknoedel’ or ‘Bread Knodel’. In our childhood the German bread dumplings were mostly reserved for holiday dinners such as Christmas or Easter. It’s also more a dish for colder days, except in Bavaria. They love their dumplings all year long – also as pretzel dumplings or potato dumplings.

We usually eat our dumplings with mom’s beef rouladen and an awesome deep brown sauce – of course everything is done from scratch. Just thinking about it is sooooo mouthwatering. You can serve these delicious bread dumplings in different ways. More the traditional with roasted meat, the vegeterian way with salad or with a creamy mushroom sauce.

German Bread Dumpling with Salad
German Bread Dumpling with Salad

As for our German Kirschenplotzer recipe you also need some good bread for this German bread dumplings. Best it is already 1-2 days old and lost some moisture. If you use some soft pretzels (~3pc) you will have some Bavarian pretzel dumplings what is more typical for the region around the city Munich.

There are two or even three methods to cook your bread dumplings: bake or broil as a typical round dumpling or shape it in a long roll and wrap it in foil for broiling. With the last mentioned method you get ‘Serviettenknödel’ – sorry there is no translation for that! 😉 You can serve it then in slices and if you like, fry them golden brown in some butter.

This recipe is one of our favorites. We hope truly you like it as we do.
Show us your results on Instagram or Facebook.
And don’t forget to tag us! #breadistaworld


The ingredients you need:

300 g / 10.5 oz……………………….. bread or pretzels (1-2 day old)

200 g / 7.1 oz…………………………. milk (min 2%) or half-half

2 eggs ……………………………….. lightly beaten

2 TBS…………………………………. red onions, fine chopped

1 TBS………………………………….. parsley, fine chopped

0.5 – 1.0 TSP each …………………… fine salt & olive oil

…………………………. …………….. pepper, a pinch ground nutmeg, unsalted butter

Preheat the oven to 350°F and line a baking sheet with baking paper OR if you like to boil your bread dumplings, heat 3-4 Qt. salt water to a simmer.

Saute the onions in 0.5 TSP olive oil until just translucent and deglaze with the milk. Turn off the heat. Cut the bread or soft pretzels in thin slices and put it in a medium bowl. Pour the milk over it, add the eggs, parsley, salt, pepper and nutmeg. Only now fold in everything very gently, just until evenly combined. Let sit 5min.
Now roll with slightly wet palms your dumplings, use approx. 1/3 cup. Don’t press to strong or they become too dense. Set aside.

Bake in the oven:
Put on each dumpling a mini piece of butter and bake them for 10-12 min until golden brown. Put another butter piece on it right before serving.

Boil in a pot:
Keep the water simmering slightly! Just add one ‘test’-dumpling for ~12min. It’s ready when the dumpling turns up and starts rolling. If it doesn’t fell apart, go ahead. Otherwise you may need to roll the dumplings a bit stronger.

Print or download the recipe:

German Bread Dumpling - baked
German Bread Dumplings, also known as ‘Semmelknoedel’ – crispy baked

Leave a Reply