Traditional German Knödel

Name: Traditional German Knödel
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: German
Ingredients: 250 g stale bread (cubed); 1 cup milk (warm); 2 eggs (lightly beaten); 1 onion (finely chopped); 2 tbsp butter (for sautéing); 2 tbsp chopped parsley; 1/2 tsp salt; 1/4 tsp black pepper (freshly ground); 1 pinch nutmeg (optional)

55 min 6 servings Medium

All Recipes

Savour the authentic taste of Germany with these hearty and delicious Knödel dumplings, perfect as a side dish or a main course.

Prep

20 min

Cook

25 min

Total

55 min

Servings

Difficulty

Medium

Knödel, or German dumplings, are a beloved staple in Central European cuisine. These hearty, starchy balls are often served as a side dish alongside meats or can stand alone as a simple, satisfying meal. Made primarily from bread, potatoes, or semolina, Knödel are versatile and vary from region to region in Germany. This version of Knödel is made with bread and is particularly popular in southern Germany. The dumplings are seasoned with herbs and onions, providing a deliciously savoury taste. Whether you're serving them at a family dinner or a holiday feast, these Knödel will bring a touch of German tradition to your table.

Instructions

Prepare the bread

Place the cubed stale bread in a large bowl. Pour warm milk over the bread and let it soak for about 10 minutes.

Pro tip: Stale bread absorbs milk better, resulting in a more cohesive dough.

Cook the onions

In a pan, melt butter over medium heat and sauté the chopped onion until translucent, about 5 minutes.

Pro tip: Do not brown the onions; they should remain soft and sweet.

Combine ingredients

Add the sautéed onions, beaten eggs, chopped parsley, salt, pepper, and nutmeg to the bread mixture. Mix well until combined.

Pro tip: Use your hands to mix for an even distribution of ingredients.

Form the dumplings

With wet hands, shape the mixture into balls about the size of a golf ball.

Pro tip: Wet hands prevent the mixture from sticking and help form smooth dumplings.

Boil the water

Bring a large pot of salted water to a gentle simmer. Do not let it boil vigorously.

Cook the Knödel

Carefully place the dumplings into the simmering water and cook for 15–20 minutes. The Knödel are done when they float to the surface.

Pro tip: Test one Knödel first to ensure it holds together.

💡

Tips & Tricks

Use stale bread for the best texture in your Knödel.
Wet your hands with water to easily form the dumplings.
Test one Knödel by cooking it first to ensure it holds together.
Enjoy Knödel with a rich gravy or a comforting stew.

Frequently Asked Questions

What is a Knödel?

Knödel are traditional German dumplings made from bread, potatoes, or semolina and often served as a side dish.

How do I keep Knödel from falling apart?

Ensure the bread is well-soaked and the mixture is cohesive. Test one dumpling by cooking it first to ensure it holds together.

Can I make Knödel ahead of time?

Yes, prepare the mixture and refrigerate for up to 24 hours before cooking.

What do Knödel taste like?

Knödel have a savoury, bread-like taste, often enhanced with onions and herbs.

Are Knödel gluten-free?

Traditional Knödel made with bread are not gluten-free, but variations using potatoes can be.

How long do Knödel last in the fridge?

Knödel can be stored in the fridge for up to three days in an airtight container.

Serving Suggestions

Knödel pair wonderfully with rich, savoury dishes such as roast pork, beef stew, or sauerkraut. The dumplings soak up sauces beautifully, complementing the flavours of your main dish. To make ahead, prepare the dumpling mixture and refrigerate it for up to 24 hours before cooking. Leftover Knödel can be stored in an airtight container in the fridge for up to three days. Simply reheat them by steaming or microwaving before serving.

Nutrition per serving

210

Calories

Protein

Fat

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