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Bread Dumplings on a plate with parsley
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5 from 4 votes

Bread Dumplings (Semmelknoedel)

German Bread Dumplings are a perfect side dish for anything with gravy! This traditional Bavarian recipe made from bread can be rolled into balls or a log.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: German
Servings: 8

Ingredients

  • 3 large eggs
  • 1 cup whole milk
  • 1/2 tsp salt
  • 8 cups stale bread cubes about 12 ounces
  • 1/4 cup unsalted butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup breadcrumbs as needed
  • 1 Tbsp salt for the water

Instructions

  • Mix the eggs, milk, and salt. Pour the mixture over the sliced bread. Mix with your hands or a spatula until all bread is coated. Let it sit for a few minutes.
  • In a small skillet over medium-low heat, melt the butter, add the chopped onions, and saute until golden brown, about 10 minutes.
  • Add onion with the butter from the pan and chopped parsley to the bread mixture and knead it with your hands until no dry parts remain. The dough should be firm and slightly sticky. If it’s too wet, add breadcrumbs, 1 Tbsp at a time and knead until combined.
  • Form a ball and cut into 8 equal slices. With wet hands, shape each piece into a ball, slightly smaller than a tennis ball.
  • In a big pot, bring water to a boil, add 1 Tbsp of salt. Lower heat until water is barely simmering. Using a slotted spoon, transfer bread dumplings to the pot.
  • Cover the pot and let Bread Dumplings simmer for 20 minutes on low. Remove dumplings with a slotted spoon. Serve with gravy.

Notes

  • Bread: Kaiser buns or french bread work best (check post for other options), cut into slices, and leave out on the counter for a few days to become stale. Unseasoned stuffing bread works too. Don’t use croutons, they are too dry. If you don't want to wait that long or forgot to prep the bread, you can dry it in a low oven for 30 minutes.
  • Parsely: If you’re not a big fan of parsley, you can reduce the amount of parsley to two tablespoons.
  • Onion: You don't have to brown the onions, many recipes only call for sauteeing them until translucent, but I find browning them adds more flavor and tastes better.
  • Shaping: Wet your hands when you shape the knoedel so they don't stick to your hands. Don't overwork the dough. 
  • Cooking: Don't let the water boil! It should just barely simmer.
  • Leftovers: Slice leftover bread dumplings and fry in butter with onion and bacon. 

Nutrition

Calories: 262kcal | Carbohydrates: 33g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 1372mg | Potassium: 197mg | Fiber: 3g | Sugar: 6g | Vitamin A: 474IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 3mg