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Bavarian Bread Dumplings - Semmelknoedel - German Side Dish from Day-Old Bread

User Rating 4 Star Rating (2 Reviews)


German Bread Dumpling - Semmelknoedel

German Bread Dumpling - Semmelknoedel


Semmelknödel, a Bavarian specialty, are surprisingly simple to make. With egg and milk, they are related to other savory bread puddings such as stuffing, and indeed, are served at Christmas time with goose. They are also excellent in vegetarian entrées such as Creamed Chanterelles, or with any meat dish that has gravy.

Sauté the leftovers the next day in butter.

Serves 2, recipe doubles easily

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes


  • 6 oz. day-old bread (3 rolls)
  • 1/3 - 2/3 c. milk (75 ml)
  • 2 tsp. butter
  • 1/4 c. onion, minced
  • 2 T. parsley, minced or 1 T. dried
  • 1/4 tsp. dried marjoram
  • 1 egg
  • Freshly grated nutmeg (1/4 tsp. ground)


Making Semmelknödel

Cut or tear the rolls into small bits. Pour 1/3 cup milk over the bread and let it sit 5 minutes. Test it and see if it needs more milk. The bread should be softened but not dripping wet. Add enough milk to achieve this consistency.

Sauté the onion, parsley and marjoram in one or two teaspoons of butter.

Stir the egg and nutmeg with the bread crumbs, then add the onions and mix. Let the mixture rest for 10 minutes, then mix again briefly, taste and add more spices if necessary. The dough should be firm, with pieces of the crust still visible.

With wet hands, form 4 Knödel (round dumplings) and cook 15 - 20 minutes in simmering water. Do not let the water boil. You can make Knödel in any size, just adjust the cooking time accordingly.

Note: The amount of milk you need depends on how dry the bread or rolls are and how big they are. Normal sized rolls weigh about 2 ounces.

If the dough is too wet to hold together, add some bread crumbs, either from the package, or day-old.


are long, sausage-shaped dumplings that are cooked in hot water and then sliced. Traditionally rolled into a log shape on clean kitchen linen, which is tied at both ends then submerged, you may also roll them in plastic wrap and boil them. You may use this recipe but Serviettenknödel usually have whipped egg whites folded into them.
User Reviews

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 5 out of 5
, Member veghs

My family really like them and I made them all the time, Nice with gravy and roast meat this is the way my huby use to eat them as a child. Thank you for your recipe. Vegh

8 out of 8 people found this helpful.

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