🇩🇪 Germany · Food
Semmelknödel (German Bread Dumplings)
By eatmundo · July 6, 2026
Semmelknödel are classic German bread dumplings, a versatile and beloved side dish, especially popular in Bavaria and Austria. Made from stale bread rolls, they are wonderfully soft and absorb rich sauces beautifully, making them the perfect accompaniment to roasts and stews.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by dicing 6 stale white bread rolls (about 250g) into small, uniform cubes, approximately 1-1.5 cm. Place them in a large mixing bowl. The bread should be truly stale to hold its shape; if it's too fresh, the dumplings might be too soft.
- 2
Finely chop 1 small onion and 2 tablespoons of fresh parsley. In a small pan, melt 1 tablespoon of butter over medium heat. Sauté the chopped onion until translucent and soft, about 3-4 minutes. Add the parsley and cook for another minute.
- 3
Heat 200ml of milk until it's lukewarm (around 35-40°C); it should be warm to the touch but not hot. Pour the lukewarm milk over the bread cubes in the bowl. Add the sautéed onion and parsley mixture.
- 4
Crack 2 large eggs into the bowl. Season with 1 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of freshly grated nutmeg. Mix everything gently but thoroughly with your hands, pressing the mixture lightly to help the bread absorb the liquid.
- 5
Let the mixture rest for about 10-15 minutes. This crucial step allows the bread to fully soak up the liquids and for the flavors to meld. After resting, the mixture should be moist but still firm enough to form dumplings.
- 6
With wet hands, form the mixture into approximately 12 uniform dumplings, each about 5-6 cm in diameter. Make sure they are well-compacted, as loose dumplings might fall apart during cooking.
- 7
Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully drop the Semmelknödel into the simmering water. Reduce the heat to low and let them poach gently for 15-20 minutes. They should float to the surface and be cooked through, feeling springy when lightly pressed.
- 8
Carefully remove the Semmelknödel with a slotted spoon. Serve immediately as a delicious accompaniment to traditional German dishes like roasts, Goulash, or mushroom sauces. Leftovers can be sliced and pan-fried for another meal.
Frequently Asked Questions
What type of stale bread roll is best for Semmelknödel, and how stale should it be?+
Use day-old or two-day-old white bread rolls, like Kaiser rolls or dinner rolls, that are firm but not rock-hard. Fresh bread is too soft and will result in mushy dumplings, while excessively hard bread won't absorb enough liquid.
My Semmelknödel sometimes fall apart during cooking; what can I do to ensure they hold their shape?+
Ensure the mixture has enough egg and is well-squeezed to remove excess liquid before forming. If the mixture feels too wet after mixing, you can add a tablespoon or two of breadcrumbs or flour to bind it better.
How can I tell if my Semmelknödel are properly cooked through without cutting them open?+
Cooked Semmelknödel will float to the surface and feel slightly firm but still yielding when gently pressed. A good test is to cook one dumpling first to check its consistency and seasoning.
How are Semmelknödel typically served, and is it possible to prepare them ahead or reheat leftovers?+
They are traditionally served as a side dish with roasted meats, gravies, or goulash. Leftover Semmelknödel can be sliced and pan-fried with butter until golden for a delicious second meal.
Mundo Match
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