Semmelknoedel (Bread Dumplings) Recipe

Name: Semmelknoedel (Bread Dumplings) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 (1 pound) loaf stale French bread, cut into 1 inch cubes; 1 cup milk; 2 tablespoons butter; 1 onion, finely chopped; 1 tablespoon chopped fresh parsley; 2 eggs; 0.5 teaspoon salt; 1 pinch ground black pepper; 0.5 cup dry bread crumbs

Cook Time: 25 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

1 loaf stale French bread (1 pound), cut into 1-inch cubes
1 cup milk
2 tablespoons butter
1 onion, finely chopped
1 tablespoon chopped fresh parsley
2 large eggs
teaspoon salt
1 pinch ground black pepper
cup dry bread crumbs, or as needed (optional)

Directions

Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread, then let it soak for 15 minutes.
While the bread soaks, melt the butter in a skillet over medium heat. Add the chopped onions and cook, stirring, until they become tender. Stir in the parsley, then remove the skillet from the heat.
Mix the melted butter and onion mixture into the bread bowl. Add the eggs, salt, and pepper. Using your hands, squeeze the mixture through your fingers until it becomes smooth and sticky.
Bring a large pot of lightly salted water to a boil. The water should be at least 3 to 4 inches deep. Once the water is boiling, form a test dumpling the size of a small orange or tangerine by patting and cupping the dough between wet hands. Gently drop it into the boiling water. If the dumpling falls apart, the dough is too wet. In that case, stir in some bread crumbs to firm up the dough.
Form the remaining dough into large dumplings, then carefully drop them into the boiling water. Simmer for 20 minutes, then remove the dumplings with a large slotted spoon and transfer them to a serving plate. They should be soft, spongy, and delicious!

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	506
Total Fat	12g	16%
Saturated Fat	6g	30%
Cholesterol	113mg	38%
Sodium	1220mg	53%
Total Carbohydrate	79g	29%
Dietary Fiber	4g	14%
Total Sugars	8g
Protein	21g	41%
Vitamin C	4mg	4%
Calcium	169mg	13%
Iron	5mg	30%
Potassium	345mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Semmelkndel, or bread dumplings, are a traditional dish in German-speaking countries, particularly popular in southern Germany, Austria, and parts of Switzerland. Made primarily from stale bread, milk, eggs, onions, and parsley, these soft and spongy dumplings are a hearty side dish often served with meats and gravies.

History of Semmelkndel

Semmelkndel have a rich history rooted in Central European culinary traditions. The dish likely originated as a way to use up stale bread, which was a common practice in rural households. The word "Semmel" refers to bread rolls in Bavarian dialect, while "Kndel" means dumplings. Bread dumplings were particularly common in the Alps, where bread could become stale quickly in the dry, cold air. These dumplings were often paired with roast meats and gravies, turning leftover bread into a satisfying, filling dish.

Regional Variations

While Semmelkndel are popular throughout the German-speaking regions, different areas have their own variations. In Bavaria, the dumplings are often flavored with onions and parsley, while in Austria, the dumplings may sometimes include bacon or other herbs. Some regions, like the Czech Republic, have similar dishes, such as knedlky, which are often served alongside traditional goulash or roast pork.

Differences from Similar Dishes

Semmelkndel are often compared to other types of dumplings like the Austrian Serviettenkndel or the Czech knedlky. The main difference lies in the method of preparation. While Serviettenkndel is typically cooked in a cloth napkin (serviette), Semmelkndel are usually formed into balls and boiled directly in water. Additionally, Serviettenkndel tends to be denser and more bread-like, while Semmelkndel are lighter and fluffier, often soaked in a milk-egg mixture that gives them a more delicate texture.

Where to Serve Semmelkndel

Semmelkndel are most commonly served as a side dish for hearty German and Austrian dishes, particularly with meats like roast pork, beef, or sausages. They pair exceptionally well with sauerbraten (braised beef), roast chicken, or Schweinebraten (roast pork), and are often accompanied by rich gravies or sauces. In many traditional Bavarian restaurants, Semmelkndel are a staple at Oktoberfest, where they complement the festival's famous roast meats and hearty stews.

Interesting Facts

Semmelkndel are a great example of "waste not, want not." They originated as a way to make use of stale bread, which would otherwise be thrown away.
In Bavaria, Semmelkndel are sometimes served in a dish called "Schweinebraten mit Kndeln," which is roast pork with dumplings. This dish is a beloved comfort food in many German households.
The dumplings can also be repurposed in other dishes. For example, leftover Semmelkndel can be sliced and fried in butter, which gives them a crispy texture and is a popular way to enjoy them the next day.
Though originally a rustic dish, Semmelkndel have been adapted by modern chefs and are now enjoyed in more sophisticated settings as well.

Conclusion

Semmelkndel are a classic example of traditional German cooking, with a deep history rooted in practicality and the love of hearty, comforting meals. Their versatility, paired with the fact that they make excellent accompaniments to a wide variety of meats and sauces, ensures they remain a beloved part of Central European cuisine.

FAQ about Semmelknoedel (Bread Dumplings) Recipe

Leftover Semmelknödel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam or simmer the dumplings for a few minutes, or you can pan-fry them for a crispy texture.

Yes, Semmelknödel can be frozen. To do so, let the dumplings cool completely after cooking. Then, place them on a baking sheet and freeze individually before transferring them to a freezer-safe bag or container. They can be stored for up to 3 months. To reheat, simmer in water or steam.

While stale bread works best for this recipe, you can use fresh bread. To mimic the texture of stale bread, cut it into cubes, spread them out on a baking sheet, and let them sit out for a few hours or toast them lightly in the oven.

If the dumplings fall apart, it's usually because the dough is too wet. Try adding more breadcrumbs to firm up the dough. Ensure that you're not soaking the bread cubes too long in the milk—just enough to moisten them.

Yes, you can make smaller dumplings. Reducing the size will decrease the cooking time, so be sure to adjust the simmering time accordingly. Smaller dumplings should cook in about 10–15 minutes.

To avoid dense dumplings, ensure you don’t overwork the dough when mixing. Also, be sure to cook them in gently simmering water, not a rolling boil, as high heat can cause them to become dense.

While French bread is traditional, you can experiment with other types of white bread. However, avoid using very soft or sweet breads (like wheat or potato bread) as they don’t absorb liquid as well and can lead to mushy dumplings.

Semmelknödel are often served as a side dish with meats such as roast pork, beef, or sausages, and they go especially well with rich gravies or creamy sauces. They can also be served with sauerkraut or in soups. Leftover dumplings can be fried in butter for a crispy texture.

Yes! Adding crispy bacon to the dumplings is a popular variation. Simply sauté the bacon with the onions before mixing it into the dough.

If the dough is too dry, add a little more milk or broth to moisten it. You should aim for a sticky consistency that holds together but isn’t too wet. If the dough is too dry, the dumplings will not hold their shape.

Comments

Javagoddess

10/06/2025 01:52:54 PM

My husband and I spent part of our honeymoon in Bavaria. These are THE dumplings that we ate. Don't be fooled--I thought that the recipe looked a little weird, but it is perfect. Follow the instructions exactly, and you've got Oktoberfest in the making!

Scott Designs

07/16/2017 10:38:18 PM

I'm so happy I found this recipe! I had left over garlic bread sticks from Papa Johns and didn't want to throw them out. I don't understand the people who said it was bland. If you like lots of flavor, add more spices! It's not rocket science Lol. I used 6 sticks, halved the recipe. For the milk I used 1/4c milk & 1/4c broth from the homemade chicken soup I was making. Made the balls the size of ping pong balls. Simmered 10 minutes. They were awesome dumplings for the soup!

mkromwell

07/25/2016 06:29:11 PM

I used the recipe but cooked in plastic wrap and foil in a log shape and sliced. It was soooo good. My bf is vegetarian so we used veggie sausages. Also had with a side of red cabbage cooked with apple and caraway seeds.

Luv2cookLuv2eat

01/10/2011 05:13:33 PM

this is exactly what I was looking for! I have tried to make these from a verbal recipe from my Oma, and they'd always fall apart. I did use a 12 pack of rolls from Smith's bakery, and since it was so dense, I added an extra 1/2 cup milk. after mixing, I let it all set for about 30 minutes, to kind of dry off the top. I brought water to a gentle boil, and did 2 batches of 5 smallish dumplings. excellent with any gravy, especially mushroom :) Vielen Dank, Peachy!

Jessie Jaros

10/31/2009 07:38:44 PM

Just like my grandma used to make! I have made these several times now. I also like to make the dumplings smaller (I make 8 instead of 4) and cook them on the top of a simmering soup, covering the pot in the last 10 minutes. You really need to use stale bread for best results. I have tried many different breads and potato bread does NOT work! Wheat bread is also iffy. Stick with any stale white bread and you will love these!

Dianne

03/03/2009 08:06:21 AM

These are very similar to the Serviettenknodel my mother and Oma used to make. They didn't use onion, but did add a pinch of nutmeg to the seasoned cubed bread and sprinkled a handful of flour over the bowl and let it sit to dry for a few hours. They added the milk and egg mixture, and either formed orange sized dumplings, or tightly tied the whole thing into a large white linen napkin, or servietten. Then simmered it in salted water for about 1/2 hr. on both sides (turn it over in the water). You could always tell when it was done because it would give a nice hollow sound when thumped with a spoon. We let it rest a bit on a platter, then slice it and serve with pork roast and sauerkraut, and of course the pan drippings from the roast. Delicious!! Thanks for the recipe!

SUSYTWO

10/28/2006 05:33:59 PM

Oct 26, 2008: These are great. I sauteed the onions with 3 strips of bacon, diced. Delicious. Update: Nov 13, 2008. I recently made this recipe again as a side dish for my parents 50th wedding anniversary party. We had about 70 guests, 90% of whom were German immigrants. We served these dumplings as a side dish with traditional German rouladen. We got rave reviews, and many requests for the recipe. Thank you! As I mentioned previously, I did add fried bacon to the recipe. I had to multiply the recipe by 8 and made them in 2 batches. I flash froze them on a cookie sheet and then put them in freezer bags until the party. They defrosted wonderfully, and only needed a quick reheating before serving. I still have about 2 dozen left in the freezer, and can't wait to serve them again.

SassyKiwi1902

12/24/2022 02:04:35 AM

Looks great, my mother fried the bread in butter before pouring the hot milk over, and we used a bit of flour instead of bread crumbs.

CharlesR

03/31/2018 05:50:34 PM

I have been eating this since I was a child in the 1970's. If you have a bakery that makes Brotchens ( a German yeast roll) then I would make them with those. Slice them thin and let them dry out well before making the dumplings. Also make sure after you soak the bread with the hot milk to let it cool before adding the egg so as not to cook the egg. Remember the bread doesn't have to be soaked only moist the egg will help hold them together. For those of you who had theirs fall apart you got them too soggy

smcpartlin

07/14/2009 11:40:25 AM

My mother is from Munich and she uses the left over dumplings in 2 different ways. One - she cuts them in half, slices them into 1/4" slices and then pan fries them in butter until lightly browned. Serve along side any meat dish. Two - do the same cut as above, add water to a large bowl, add cider vinegar to taste until you get the tartness you like and then add salt to taste. In the bowl, add the sliced dumplings along with 1/2 moon thin sliced onions. Refrigerate for at least 24 hours. Serve cold. The dumplings take on the vinegar taste and these are what I looked forward to when it was dumpling day.

Michelle Roth-Kiva

05/16/2012 10:37:21 AM

Yum! While my entire batch of dumplings didn't turn out, the ones that did were REALLY good! From my experience, I found two things to be key. First, do NOT boil too many dumplings together. I did (in a large, tall stock pot) and some of them fell apart. :( It requires patience, but you really must boil these in batches. Second, when removing your dumplings, be SURE to place them on a FLAT surface (i.e. cooling rack set on top of a cutting board or serving platter) so that they drain properly. I placed my dumplings in two separate bowls. When I removed them from my pot, some water collected in my ladle (there was no getting around this for me - it's to be expected, IMHO). I couldn't avoid pouring some of that water into each bowl and my dumplings became extra soggy as a result. I tried my best to drain the water that had collected and this helped quite a bit. If you allow your dumplings to set for a few minutes, they will firm up and lose most of their "mushy" texture. Once I cut into one of these gems (after having followed my own advice lol!), it was nice and firm and absolutely DELICIOUS. NOTE: Peachy's directions call for making 4 large dumplings. I made double that amount and they were still HUGE! I can't imagine how big these would be if you followed her directions. Covered with gravy, these were great (it makes ALL the difference). Thanks SO much for sharing your recipe on here, Peachy. :-)

FrothyMeat4630

04/19/2025 04:42:52 PM

I am German, and this is how I was thaught to make Semmelknödel many years ago by my Oma. My children and grandchildren love them. Perfect with any roast and lots of gravy.

Kevin Cruz

08/30/2024 10:20:43 PM

I’m officially hooked on this recipe.

Yvonne Wally

08/15/2024 08:38:28 PM

The dumplings are very good and they're very soft and spongy but not mushy the only thing is I would definitely increase the eggs to three and I would increase the salt to a tablespoon and the pepper as well. There's so much starch with the bread that it takes over the seasoning.

SneakyRye6937

08/07/2024 08:14:45 PM

It is similar to my German grandmother’s recipe handed down for generations. (No onions in the dumplings.) We make pan fried pork Chops and cover them and the dumplings with sauerkraut . Delicious! That’s what’s for dinner tonight!

MintStew4783

02/07/2023 10:13:15 AM

This recipe is awesome, my parents always made these for my birthday growing up and the very first time I tried this recipe the dumplings turned out just like the ones my they use to make!! Thank you!!

CozyClam9669

11/23/2022 09:31:53 PM

Been looking for my grandparent's recipe for years and this is as close as it gets. I left out the onions, and because I have a large family who have been missing these for so long, I doubled everything and it came out great. Would recommend quarter cup of flour in the mix and a bit more salt, but that's just me. Thank you.

Rudy

05/18/2022 08:06:34 AM

I love this recipie, I used two different styles of bread. Sourdough and French baguette. They held together well and were still soft to cut with a spoon. I served them with Saurbraten and rich red wine gravy with the juniper berries still in. Everyone loved the meal. Regards Rudy

LFTW

10/18/2021 12:58:37 PM

This was really good!

Erin Baringer

12/16/2019 08:54:53 PM

No changes to recipe - turned out great! Thanks!

audio version

Cook Time: 15 minutes