Semmelknödel (German Bread Dumplings) (2024)

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A specialty of the Bavaria region of southern Germany, drenched in gravy these famous SemmelKnödel (German Bread Dumplings) are pure heaven! Learn how to make these traditional Knoedel from scratch!

These Semmelknödel (Bavarian bread dumplings) have always been a favorite mine. It doesn’t matter what they’re served with – drenched in gravy these Knoedel are pure heaven!

What Are Semmelknödel?

Semmelknödel (also called Klöße) 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, or 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 Semmel Knoedel.

BeautifulKönigssee in the Berchtesgarden region of Bavaria, where I spent many summer and winter vacations.

The Semmel Knoedel 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 Semmel Knoedel 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. They’re as good as new!

What to Serve With Semmelknödel

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
Geschnetzeltesor Zurich Ragout
German Goulash,Hungarian Goulash,Szegedin GoulashorPörkölt.
Gravies and Saucessuch asMushroom Gravy,Onion Gravy,Turkey Gravy, andHungarian Mushroom Sauce.
Roast Meatslike a beef roast or pork roast such asSenfbraten(German pork roasted with mustard gravy). Also roast game, roast poultry, and Schweinshaxe.
Bratwurstor other Sausages
German Red Cabbage (Rotkohl): This traditionally accompanies beef dishes.
Sauerkraut: This traditionally accompanies pork dishes.

Semmelknödel 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.

To Freeze The Semmelknoedel: 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.

Semmelknödel (German Bread Dumplings)

Kimberly Killebrew

A specialty of the Bavaria region of southern Germany, drenched in gravy these SemmelKnödel are simply heaven! Serve them with beef or pork roast, any kind of sauce/gravy, goulash and more!

Print Recipe

5 from 164 votes

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine German

Servings 6

Calories 211 kcal

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

Keyword German Bread Dumplings, Knoedel, Semmelknoedel

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