Classic Semmelknödel – (German Bread Dumplings)

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. 

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 12^th 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]

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

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. 

4. 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. 
5. In the meantime, you can heat up a large pot (at least 5 ltr) of water with 1 teaspoon of salt. 

6. Beat the eggs and add them to the mixture. Season the mixture with salt and pepper to taste. 
7. 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. 
8. 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.
9. 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.

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)

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