Semmelknödel

Name: Semmelknödel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: German
Ingredients: 6 day-old bread rolls (Semmeln), cubed; 250ml warm milk; 2 eggs; 1 small onion, finely diced; 2 tbsp butter; 3 tbsp fresh parsley, chopped; Salt, pepper, nutmeg; 1-2 tbsp flour if needed

Semmelknödel (ZEM-el-kneu-del)

Bread Dumplings

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 251 kcal

Soft, fluffy dumplings made from day-old bread rolls, eggs, and milk, poached until tender — Bavaria's genius for transforming stale bread into comfort food.

Nutrition & Info

Protein 9.0g

Carbs 38.0g

Fat 7.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

large pot mixing bowl sharp knife

Presentation Guide

Vessel: deep plate

Garnishes: parsley, brown butter

Accompaniments: mushroom cream sauce, roast beef gravy

Ingredients

6 day-old bread rolls (Semmeln), cubed
250ml warm milk
2 eggs
1 small onion, finely diced
2 tbsp butter
3 tbsp fresh parsley, chopped
Salt, pepper, nutmeg
1-2 tbsp flour if needed

Instructions

1
Cut bread rolls into small cubes and place in a large bowl. Pour warm milk over and let soak for 15 min.
2
Sauté diced onion in butter until translucent. Add to the bread mixture.
3
Add eggs and parsley. Season with salt, pepper, and nutmeg. Mix well — the dough should hold together when pressed. Add a little flour if too wet.
4
With wet hands, form the mixture into tennis ball-sized dumplings, pressing firmly.
5
Gently place dumplings into simmering salted water. Cook uncovered for 20 min without letting the water boil vigorously.
6
Remove with a slotted spoon. Serve with gravy, mushroom sauce, or alongside roasted meats.

💡

Did You Know?

In Bavaria, leftover Semmelknödel are never wasted — they are sliced and pan-fried in butter the next day, creating "Knödelscheiben," which many consider even better than the original.

Chef's Notes

Equipment Tips

large pot
mixing bowl
sharp knife

Garnishing

parsley, brown butter

Accompaniments

mushroom cream sauce, roast beef gravy

The Story Behind Semmelknödel

Semmelknödel represent the Bavarian genius for avoiding waste. Since medieval times, stale bread rolls (Semmeln) have been rehydrated and transformed into dumplings. They became an essential part of Bavarian Sunday meals and feast days, served alongside roasts with rich gravies or as a main course with mushroom cream sauce.

🕐 Traditionally enjoyed accompaniment to roasts and mushroom dishes 📜 Origins: Medieval Bavaria

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