Print Recipe ♥ Save Recipe

German Bread Dumplings Recipe – Oma's Semmelknödel Rezept

Oma’s bread dumplings (semmelknödel) are perfect for soaking up gravy! A Bavarian classic, they’re so easy and delicious that they’ve become popular far beyond Bavaria. The perfect side for any German meal!

Ingredients:

• 10 - 12 slices stale bread or 8 rolls, about 1 pound (454 grams)  
• 1½ cups (360 milliliters) hot milk
• 1 tablespoon (18 grams) salt, or to taste
• 2 tablespoons (28 grams) butter
• 3 slices bacon, diced
• 1 small onion, diced
• 2 tablespoons (8 grams) fresh parsley, finely chopped
• 2 large eggs, lightly beaten
• salt and freshly ground black pepper, to taste
• about ¼ cup (38 grams) breadcrumbs, or as needed

Instructions:

1. Cut the bread, including the crusts, into small pieces and put them into a large bowl.
2. Add the hot milk. Let the bread soak for about 30 to 60 minutes, then pour off any excess milk.
3. Fill a large 5-quart pot with water to within 2 inches from the top. Add the salt and bring to a boil. Cover and reduce to a slow simmer.
4. Melt the butter in a frying pan. Fry the bacon and onions until the bacon is crisp and the onions are translucent, about 5 to 7 minutes. Add the chopped parsley.
5. Add the bacon mixture to the soaked bread and stir with a wooden spoon. Taste the mixture and season with salt and pepper, if needed.
6. Add the eggs and mix in thoroughly.
7. If the dumpling dough is too soft to form into dumplings, add some breadcrumbs … just a tablespoon (10 grams) at a time until the mixture can be formed into dumplings.
8. Form a small test dumpling and drop it into the gently simmering water and let it simmer. If it falls apart, the bread dumpling mixture is too dry. Add a bit more milk to the remaining dough.
9. If the test dumpling still holds together after 10 minutes, either continue making the rest of the dumplings, about 2-inches (5 centimeters) in diameter, using wet hands or two wet tablespoons, or let it cook for another 10 minutes, then taste it and adjust the seasonings for the remaining dough, if needed, before making the rest.
10. Add the dumplings to the simmering water and cook for 20 minutes.
11. Remove the dumplings with a slotted spoon or spider strainer and drain briefly on paper towels before serving.

Notes/Hints:

• Use a good quality German, French, Italian, or homemade bread or hard rolls – something with a bit of a bite, not that packaged sandwich bread.
• Add 1 teaspoon dried marjoram or a pinch of nutmeg, if desired.
• For a vegetarian option, omit the bacon.
• Leftover dumplings are wonderful the next day when sliced and fried in butter until golden brown.
• Extra leftover bread? Make Kirschenmichel for dessert.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on January 19, 2026