STREAMING NOW: The Delicious Miss Dahl

Authentic Bavarian Semmel Knoedel (Bread Dumplings)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These traditional bread dumplings from Austria and Bavaria make a wonderful accompaniment to a rich gravy, goulash or stew. Just like my Oma made. Enjoy! I've translated the recipe from the delightful German blog, Wolkenfees Kuche.”
READY IN:
30mins
SERVES:
2
YIELD:
4 dumplings
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the rolls into 1/4-inch thickness.
  2. Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.
  3. In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
  4. Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.
  5. Bring a pot of salted water to a boil.
  6. Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.
  7. Remove dumplings with a slotted spoon into a colander to drain.
  8. Serve with stew or goulash or gravy.
  9. Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: