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    Home » Side Dishes

    Classic Semmelknödel – (German Bread Dumplings)

    Published: Mar 18, 2021 · Modified: Jan 30, 2025 by Marita Sinden · 28 Comments

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    Semmelknodel

    Semmelknödel aka German bread dumplings is a delicious German side dish. These bread balls are a nice alternative to potatoes or German potato dumplings. They are great with anything from a simple gravy to a full roast dinner.

    An easy recipe that is so versatile. Schnitzel, Frikadellen, Pork Roast, Red Cabbage are all dishes that taste even more delicious with Semmelknödel. 

    semmelknodel on a plate

    What are Semmelknödel?

    Semmelknödel is a Bavarian, Austrian and Bohemian speciality. They are bread dumplings that are made from stale bread, onions and egg. They are served as a side dish with sauces, roasts, meats and soups. 

    The name is put together through two German words: “Semmel” is the Bavarian and Austrian word for a bread roll, and “Knödel” means dumpling in German. Another word for dumpling in German is “Klöße”. So you might also hear the reference to Semmelklöße, which is the same as Semmelknödel. 

    You pronounce Semmelknödel “Sim-mel-kno-dell”.

    History

    Nobody knows exactly when these bread dumplings first were made. It is assumed that  Knödel are an old alpine dish, as pieces of dumplings were discovered during excavations of old settlements. The first references of knödel dated back to the 12th century. Semmelknödel became a speciality, as wheat bread and rolls go stale quickly. This way you could dress up the expensive bakeware and use it again as a side dish. [source: kulinarisches-erbe.at Knodel]

    German Bread Dumplings with cutlery

    How to make Semmelknödel 

    German bread dumplings are easier to make from scratch than you may think. It does take a bit of experience to get the right consistency though. Therefore I will add all my tips to help you along the way. 

    I will show you two variations of this bread dumpling: the traditional Semmelknödel, which is vegetarian and Speckknödel which are German bread dumplings with bacon. 

    Ingredients for 4 people:

    • 4 wheat bread rolls (around 250g total weight)  (ideally a day old)
    • 2 eggs (medium size, at room temperature) 
    • 200 ml (5 fl oz) milk - at least 3.5% fat.
    • 1 large onion, (about 150 g- 5.2 oz) 
    • A bunch of parsley (about 30 g/ 1 oz) 
    • 2 tablespoon butter 
    • 1 teaspoon salt
    • Pepper 
    •  50 g (1.7 oz) bacon (optional). 

    You might need additional:

    • breadcrumbs
    • milk

    Semmelknödel Recipe

    Semmelknodel Recipe
    1. Chop the bread roll into small cubes about 1 cm. Make sure you chop them small, as larger chunks will take longer to soak. Mix it with 1 teaspoon salt. 
    2. In a saucepan or microwave heat the milk. The milk should be hot but don’t bring it to boil. Pour it over the bread cubes. 
    3. Peel and finely cube the onions. Cube the bacon (if using). Finely chop the parsley. Heat the butter in a frying pan and fry the onion (and bacon if using) until the onions are translucent. Add them with the parsley to the bread mix. 
    1. Remove from the heat and add to the bread mixture. Mix all the ingredients with a spoon and leave it to rest for 10-15 minutes. 
    2. In the meantime, you can heat up a large pot (at least 5 ltr) of water with 1 teaspoon of salt. 
    1. Pour eggs into bread mixture. 2. soon our the semmelknödel. 3. leave the semmelknödel to simmer
    1. Beat the eggs and add them to the mixture. Season the mixture with salt and pepper to taste. 
    2. Now it is time to roll up your sleeves. Make sure your hands are clean (if you want you can use gloves). Knead the mixture with your hands. If the dumpling dough is too soft, add some breadcrumbs. If you find it to dry add a little milk. 
    3. Form your Knödel with wet hands to make 8-10 balls, depending on which size you prefer. My trick is to use an ice cream scoop to measure equal quantities. Press the balls with the palms of your hands so they are nice and compact. Try to shape a nice smooth ball, with no cracks and bulges as these might cause the Knodel to fall apart when cooking.
    4. Once the water in your saucepan begins to boil, lower the heat. The dumplings are not supposed to be boiled, only simmer. If you place the Knodel into boiling water, they are more likely to lose shape and fall apart. Leave to simmer for about 20 minutes before removing them with a slotted spoon. – if you are doing this recipe for the first time, I would recommend doing a test Knodel – to check the consistency of the bread balls. You will know your Semmelknödel are done when they swim to the top.

    Variations to this recipe Bretzelknodel (Pretzeldumplings) 

    Follow the recipe as stated above. But instead of stale wheat rolls or bread use pretzels. They then are called Bretzgenknödel/ Brezelknödel/ or Brezenknodel. Derived for the word “brezel” which means pretzel in German.

    Serviettenknödel:

    You can also try my recipe for Serviettenknödel. It is very similar to Semmelknödel but the dumpling is wrapped in a towel and steamed or boiled. Then it is sliced before serving. In my option that makes it a little easier.

    Spinatknödel is another variation of this recipe that is made with spinach. It is home in the alpine region and makes a wonderful vegetarian main course

    • serviertenknödel.
      Authentic Serviettenknödel (Sliced Bread Dumplings)
    • Tiroler Spinatknödel
      Homemade Spinatknödel (Spinach Dumplings) with Parmesan

    FAQ :  

    Which bread to use for Semmelknödel?

    These Bavarian dumplings are typically made from crusty wheat rolls/bread. So feel free to use baguette or stale crusty rolls (Brötchen) as well. I would advise against using soft white bread, such as soft burgers or hot dog buns or a loaf of sliced bread that normally would go into the toaster. These will not give the right consistency for the dumplings.

    Germans also use other types of bread, such as rye bread or sourdough bread. Only the crust may take longer to soak. 

    You usually use old, dry bread for this dish. You can also make it with fresh rolls. The difference is the time and liquid you need to soften the bread. This recipe uses 1 or 2-day old bread rolls. 

    My Semmelknödel are falling apart?

    There are three common reasons why your Semmelknödels could call apart. In time you will get a feeling for the right consistency. For this reason, it is advisable to cook a test dumpling first, although you may need more than one attempt to get them just right.

    1. Your dumpling mixture is too watery: it is difficult to give exact measurements for liquid, as it depends on how dry your bread is and which type of bread you are using. So if you find that dough is too watery, and your dumplings feel rather soggy when forming they will fall apart when being cooked. Add some breadcrumbs to the dough (no flour) until you achieve the right consistency. 
    2. You added your dumpling to boiling rather than simmering water. 
    3. Your dumplings are not compact enough. Try to form an even dumpling with no cracks and bulges so water cannot infiltrate the dumpling too rapidly and cause it to swell from the inside. This can cause the dumpling to fall apart. 

    How to serve

    German dumplings go with any sauce, especially gravy. A vegetarian option is to have Semmelknodel with a plain mushroom sauce. It is nice as an accompaniment with meats, especially roasts. 

    Semmelknodel goes especially well with the following dishes

    • Goulash 
    • German red cabbage 
    • Schnitzel

    Sauces for Semmelknodel include

    • Hunter sauce (Jägersoße)
    • Rahm sauce 
    • Bratensoße (German gravy)
    Semmelknodelwith JägerSchnitzel
    Semmelknödel with Schnitzel

    Storage Instructions

    How to freeze

    You can freeze your dumplings uncooked or cooked. If you freeze them uncooked, you can just add them to simmering salt water and cook them to defrost. This should increase the cooking time by 5 minutes.

    I would recommend you double the recipe, and keep half of it for a later treat. 

    How to reheat

    I just reheat the leftovers in the microwave. Another method is to place them for a few minutes in simmering water to reheat. 

    Another popular way to use up leftover semmelködel is to cut them up into about 1 cm thick slices. Fry them in oil or butter until crispy, with a side of bacon and egg. Similar to Bratkartoffeln (German fried Potatoes). This makes a completely new dish that everyone will love. 

    Recipe

    German Bread Dumplings with cutlery

    Classic Semmelknödel – (German Bread Dumplings)

    Marita
    Make these delicious semmelknödel, that go delicious with anything saucy .These german bread dumplings are easy to make from scratch and can be used in a variety of dishes.
    5 from 13 votes
    I look forward to your feedback. Just click the stars above.
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course Side Dish
    Cuisine Austrian, German
    Servings 4 people
    Calories 349 kcal

    Equipment

    • 1 large saucepan (at least 5 ltr)

    Ingredients
      

    • 4 wheat bread rolls around 250g/9 oz total weight. Alternatively use white crusty rolls, baguette or rye bread.
    • 2 eggs medium size, at room temperature
    • 200 ml whole milk  (6 fl oz/ 0.8 cups)
    • 1 large onion  (about 150 g- 5.2 oz)
    • 1 bunch of parsley (about 30 g/ 1 oz) 
    • 2 tablespoon butter
    • 1 teaspoon salt
    • pepper
    • 50 g bacon

    You might need additional ingridients to adjust the consistency

    • milk
    • bread crumbs
    Prevent your screen from going dark

    Instructions
     

    • Chop the bread roll into small cubes about 1 cm. Make sure you chop them small, as larger chunks will take longer to soak. Mix it with 1 teaspoon salt. 
    • In a saucepan or microwave heat the milk. The milk should be hot but don’t bring it to boil. Pour it over the bread cubes. 
    • Peel and finely cube the onions. Cube the bacon (if using). Finely chop the parsley. Heat the butter in a frying pan and fry the onion (and bacon if using) until the onions are translucent. Add them with the parsley to the bread mix. 
    • Mix all the ingredients with a spoon and leave it to rest for 10-15 minutes. 
    • In the meantime, you can heat up a large pot (at least 5 ltr) of water with 1 teaspoon of salt. 
    • Beat the eggs and add them to the bread mixture. Season the bread mixture with salt and pepper to taste. 
    • Now it is time to roll up your sleeves. Make sure your hands are clean (if you want you can use gloves). Knead the mixture with your hands. If the dumpling dough is too soft, add some breadcrumbs. If you find it to dry add a little milk. 
    • Form your Knodel with wet hands to make 8-10 balls, depending on which size you prefer. My trick is to use an ice cream scoop to measure equal quantities. Press the balls with the palms of your hands so they are nice and compact. Try to shape a nice smooth ball, with no cracks and bulges as these might cause the Knodel to fall apart when cooking.
    • Once the water in your saucepan begins to boil, lower the heat. The dumplings are not supposed to be boiled, only simmer. If you place the Knodel into boiling water, they are more likely to lose shape and fall apart. Leave to simmer for about 20 minutes before removing them with a slotted spoon. – if you are doing this recipe for the first time, I would recommend doing a test knödel – to check the consistency of the bread balls. You know your Knödel is done when it swims to the top.

    Notes

    I strongly advise checking out the step by step images in the main post. 

    How to freeze

    You can freeze uncooked or cooked. If you freeze them uncooked, you just add them to simmering salt water and cook them to defrost. This should increase the cooking time by 5 minutes.
    I would recommend you double the recipe, and keep half of it for a later treat. 

    How to reheat

    I just reheat the leftovers in the microwave. Another method is to place them for a few minutes in simmering water to reheat. 
    Another popular way to use up leftover semmelködel is to cut them up into about 1 cm thick slices. Fry them in oil or butter until crispy, with a side of bacon and egg. Similar to Bratkartoffeln (German fried Potatoes). This makes a completely new dish that everyone will love. 
     

    Which bread to use for Semmelknödel?

    Use baguette or stale crusty rolls (Brötchen) I advise against using soft white bread, such as soft burgers or hot dog buns or a loaf of sliced bread that normally would go into the toaster. These will not give the right consistency for the dumplings.
    Germans also use other types of bread, such as rye bread or sourdough bread. Only the crust may take longer to soak. 
    Use old, dry bread for this dish. You can also make it with fresh rolls. The difference is the time and liquid you need to soften the bread. This recipe uses 1 or 2-day old bread rolls. 

    My Semmelknödel are falling apart?

    There are three common reasons why your Semmelknödels could call apart. In time you will get a feeling for the right consistency. For this reason, it is advisable to cook a test dumpling first, although you may need more than one attempt to get them just right.
    1. Your dumpling mixture is too watery: it is difficult to give exact measurements for liquid, as it depends on how dry your bread is and which type of bread you are using. So if you find that dough is too watery, and your dumplings feel rather soggy when forming they will fall apart when being cooked. Add some breadcrumbs to the dough (no flour) until you achieve the right consistency. 
    2. You added your dumpling to boiling rather than simmering water. 
    3. Your dumplings are not compact enough. Try to form an even dumpling with no cracks and bulges so water cannot infiltrate the dumpling too rapidly and cause it to swell from the inside. This can cause the dumpling to fall apart. 

    Nutrition

    Calories: 349kcalCarbohydrates: 35gProtein: 10gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 98mgSodium: 967mgPotassium: 193mgFiber: 2gSugar: 5gVitamin A: 214IUVitamin C: 2mgCalcium: 125mgIron: 2mg
    Keyword bread dumplings, german bread balls, german bread dumplings, german dough balls, semmelknodel
    Did you make this recipe? I love hearing how you went with my recipes! Please leave a quick Comment and star rating. I appreciate your feedback.

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    Comments

      5 from 13 votes (4 ratings without comment)

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      Recipe Rating




    1. Patsy Rose says

      May 07, 2025 at 12:25 am

      5 stars
      I made them this evening for dinner!
      I made German Gulash yesterday, and there was enough for tonight! I steamed mine Dumplings! Ididn't want them to fall apart!
      I put the goulash gravy over them and it was great!
      I love trying different recipes!
      I wanted to try Spaetzel but I've never done that before!
      Love German food!!

      Reply
      • Marita Sinden says

        May 07, 2025 at 11:11 am

        Thanks so much for your feedback Patsy. Please keep on commenting on the recipes you make, I love hearing when it worked out.

        Reply
    2. Charlie says

      September 28, 2022 at 4:10 am

      I tried very hard but my dumplings wouldn't hold. So I ended up taking the "dumplings" out of the water and using a lot of breadcrumbs to fry them like fritters. No, not as good as corn fritters but my hunter's sauce did work out and helped. This comment might help some other poor soul with bad dumplings.

      Reply
      • Marita says

        September 28, 2022 at 4:00 pm

        Oh dear Charlie I am sorry to hear the dumplings did not work out. what bread did you use for the dumplings? A good idea to saving the dumpling mixture.

        Marita

        Reply
    3. Rebecca Schneider says

      August 30, 2022 at 12:04 am

      5 stars
      Great recipe! I've tried several different recipes but they never ended up right ! This recipe was easy and reminded me of my Oma's knödel ! Thank you for posting it ❤️

      Reply
      • Marita says

        September 14, 2022 at 12:08 pm

        Hi Rebecca, I am so glad they worked out for you and I am happy that it brought back memories of our Oma!

        Reply
        • Jill says

          November 19, 2024 at 9:37 pm

          My mom always use purée potatoes in her dumplings. Would this work with these?

          Reply
          • Marita Sinden says

            November 22, 2024 at 12:42 pm

            I think you might be talking about the German Potato Dumplings. THat is made with potatoes. Here is the link. https://mydinner.co.uk/potato-dumplings/

            Reply
    4. Lori says

      January 04, 2022 at 6:31 pm

      Where have these been all my life! Wonderful

      Reply
      • Marita says

        January 05, 2022 at 8:51 am

        I am glad you liked them! They are so moreish! Best Wishes Marita

        Reply
        • Christine Pastor says

          October 26, 2023 at 3:19 pm

          Hello Marita
          I have been trying out most of your recipes and love them. I was born in Germany Pfalz. I am wondering how I could purchase a cookbook from you.

          Christine

          Reply
          • Marita says

            October 30, 2023 at 11:49 am

            Hi Christine! Thanks, I am glad you are enjoying the recipes. I do not have a cookbook yet, but hopefully one day 🙂

            Best Wishes
            Marita

            Reply
    5. Mihaela | https://theworldisanoyster.com/ says

      March 21, 2021 at 10:44 am

      5 stars
      I love to learn German gastronomy from your posts and taste while travelling. So far, I had the occasion to eas Swabian food in Tubingen. I'm yet to travel to Bavaria and sample more. Meanwhile, I'll make German food at home:)

      Reply
    6. Inga says

      March 20, 2021 at 7:09 pm

      5 stars
      These look absolutely amazing!

      Reply
      • Marita says

        March 21, 2021 at 10:36 am

        Thank you

        Reply
    7. Christina's Bread Bakes says

      March 20, 2021 at 3:33 pm

      5 stars
      I always am looking for recipes to use up day old bread, this is a fantastic one. They go with nearly anything. Oh, and taste yummy,, too!

      Reply
      • Marita says

        March 20, 2021 at 5:40 pm

        Thank you. They are delicious. x

        Reply
    8. Emily Flint says

      March 20, 2021 at 3:11 pm

      5 stars
      So delicious, the addition of bacon is the best part!😁

      Reply
      • Marita says

        March 20, 2021 at 5:40 pm

        Thank you. I love them with bacon as well. x x

        Reply
    9. Gabriela says

      March 20, 2021 at 12:52 pm

      5 stars

      5 stars
      You had me at Parsley thank you so much for giving us the history of this dish. ❤

      Reply
      • Marita says

        March 20, 2021 at 12:55 pm

        You are welcome, hole you enjoy them x

        Reply
        • Allison Wolf says

          September 28, 2021 at 4:13 pm

          My father-in-law was from Linz Austria, sadly he is no longer with us. He used to make these all the time and taught me. He would add a little cubed garlic sausage and nutmeg to his and he would serve it with water it was cooked in because as they were simmering all the delicious flavours are now there and he would add Maggie liquid seasoning to the water to make a broth, they alway tasted so good.

          Reply
          • Marita says

            September 29, 2021 at 9:45 am

            Hi Allison, thank you for your comment. Thanks for sharing the memory of your father. His way of making Semmelknödel sounds delicious! So many different recipes to try....
            Best Wishes Marita

            Reply
    10. CookBakeLive says

      March 20, 2021 at 12:03 pm

      5 stars

      5 stars

      5 stars
      These look so good and would be so fun to try with the bread and then with the pretzel variation. Definitely adding these to our menu.

      Reply
      • Marita says

        March 20, 2021 at 12:55 pm

        Thank you, i hope you like them.

        Reply
    11. Yuanyuan Jiang says

      March 19, 2021 at 1:57 pm

      5 stars
      Look so yummy. Can’t wait to try

      Reply
      • Marita says

        March 20, 2021 at 5:40 pm

        Can't wait to hear what you think of them x

        Reply
    12. Yuanyuan Jiang says

      March 19, 2021 at 12:56 pm

      Looks so yammy! Can’t wait to try

      Reply

    Hi, I'm Marita

    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. Here at My Dinner, you will find traditional and authentic German recipes with cultural backgrounds.

    More about me>

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