Easy Homemade Knödel Recipe (Recipe for German Bread Dumplings)

Knödel is the German word for dumpling, and as such there are dozens of varieties. The most popular, however, are probably semmelknödel, which are made from day-old bread rolls (semmeln) soaked in warm milk and seasoned with onion, parsley, and a pinch of nutmeg.

There are two basic ways to form bread-based knödel.

1. 1. The simplest method involves rolling the bread dough into balls, which are then dropped directly into boiling water.
2. 2. Serviettenknödel (“napkin” dumplings) are made by rolling the dough into logs and then steaming them whole, traditionally in a tied-up cloth but now more often in plastic wrap and foil. After steaming, serviettenknödel are cooled and sliced.

Knödel of all kinds are enjoyed throughout Germany, from Bavaria and the Black Forest in the south to Thuringia—where knödel are called klöße—in the north, as well as in Austria and the Czech Republic.

• Brezelknödel: Dumplings made with pretzels in place of bread rolls.
• Speckknödel: Knödel that has pieces of bacon in the dumpling mixture.
• Kartoffelknödel: Potato dumplings made with mashed potatoes and enriched with potato starch instead of bread.
• Germknödel: Sweet Austrian knödel made with a yeasted dough and filled with plum jam.

• If you don’t have stale bread, thinly slice fresh bread and toast in a moderately heated oven (around 325°F) until slightly dry, about 10-15 minutes.
• You can use any type of bread for knödel, simply adjust the amount of milk and eggs depending on how the specific bread absorbs the liquid. White bread, brioche, and other soft, porous breads will quickly soak up moisture, whereas bread cubes made from pretzels, bagels, or kaiser rolls will maintain their shape better and require more liquid to achieve the same level of moistness.
• If your dough ends up a too wet, don’t worry—add a little flour or breadcrumbs to soak up the extra moisture.

In Germany, freshly boiled knödel are served as a side dish to accompany hearty fare like braised meat, gravy, roast pork, and lentils. For added flavor and texture, try pan-frying your boiled serviettenknödel in melted butter. Serve pan-fried knödel as an appetizer with ham, sauerkraut, and mustard. Pan-frying works best for knödel made using the log method, since they have a flat surface area that yields even browning.