Semmelknödel (German/Austrian Bread Dumplings)

Semmelknödel are delicious bread dumplings from Germany/Austria, made with leftover bread, eggs, milk, and herbs. They’re usually enjoyed with gravy and are a great way to use up old bread for a tasty, hearty meal.

Ingredients

Here’s what you need to make this easy recipe:

How to make it step-by-step

Cut your bread rolls into 1/2 – 3/4 inch (1-2 cm) pieces (a little bit smaller than on the photos). Do not remove the crust. Add to a large bowl/pot.

(6 bread rolls, soft pretzels, or bread, at least 1-day old or older (14 oz or 400g))

Heat the milk until very warm but not boiling and pour over the bread rolls. Press with the back of a spoon and let soak for 10-15 minutes or until softened (it may take longer if your bread is really dry).

(1 cup milk, 240ml)

In the meantime, dice the onions. Heat butter in a medium pan. When hot and bubbling, add the onions. Cook for about 8-10 minutes until soft and golden.

(2 tablespoons butter, 1 large onion)

Add the onions to the soaked bread rolls. Then add chopped parsley, beaten eggs, cooked and crumbled bacon (if using), nutmeg, salt, black pepper, and 2 tablespoons of fine breadcrumbs.

(3 tablespoons chopped parsley, 3 large eggs, beaten, 1/4 cup crumbled cooked bacon, optional, 1/4 teaspoon nutmeg, 1 tablespoon salt, or to your taste, 1/4 teaspoon black pepper, 2-4 tablespoons fine breadcrumbs)

Knead with your hands until all the ingredients are well combined. The mixture should be slightly sticky. Use more breadcrumbs if the mixture is too loose and more milk if it’s too dry (after you make a couple of batches, you will be able to assess it easily; it’s difficult to write the exact measurements for the milk in this recipe because it will depend on how much of bread rolls do you have and how dry they are).

Form 12 round balls from the mixture and place on a wooden board. They will be about the size of a tennis ball. If the mixture is too sticky, wet your hands with water. Press the balls well so they are nice and compact.

Heat a large pot filled with salted water. Reduce the heat to the lowest and add 4 balls to the water. The water should barely simmer, it can’t boil rapidly or your Knödel will fall apart! It would be best to test-cook just 1 Knödel first to check if it’s not falling apart. Let the balls cook in the water for 20 minutes, take out of the water, and repeat with the remaining balls.

The Semmelknödel are ready to eat as they are or you could cut them into thick slices and pan-fry in butter until crispy and golden, sprinkle with salt (this is my favorite way to eat them).

Enjoy!

Serving suggestions

• Viennese Goulash (Wiener Saftgulasch) – shown in the photo below
• Zigeunerschnitzel (Gypsy’s Schnitzel) – Bell Pepper Sauce
• Sauerkraut Salad
• Rouladen (German Beef Rolls)
• Jägerschnitzel (Hunter’s Schnitzel)
• Authentic Wiener Schnitzel Recipe
• Austrian Potato Salad
• German Cucumber Salad (Gurkensalat)
• German Red Cabbage (Rotkohl/Rotkraut)
• Roast goose

Troubleshooting

The only thing that could go wrong here is if your dumplings fall apart in water. The possible reasons are:

• the water is cooking too rapidly – it should barely simmer
• too much bread for the amount of eggs and breadcrumbs
• the mixture is too watery (too much milk) – simply add some more breadcrumbs
• using fresh bread
• the mixture must be kneaded well and pressed well into a ball shape