Oma's Authentic Bread Dumplings (Semmelknödel)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

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These Traditional Bavarian Bread Dumplings are an esteemed dish in Germany. Very popular, and yummy! Try making these dumplings Just like Oma!

These traditional German bread dumplings, aka semmelknödel, are great when you've got delicious gravy to soak up. Traditional for the Bavarian region, that is! I had never heard of these before I was asked if I had a recipe.

A recipe for dumplings, yes. But made out of bread? You see, my Mutti came from Berlin. That's where German potato dumplings rule! And, those are the ones I grew up with.

What are German Knödel or Dumplings Usually Made From?

Our dumplings were always made with potatoes and were stuffed with bread croutons. But then, I came from the northern part of Germany, where potatoes are king.

But, I like challenges, and these bread dumplings are the delicious results! As well, they are a great way to use up leftover bread. These are the dumplings that are so popular in southern Germany.

But, there are so many other types of dumplings that are popular in Germany. From ones made from liver (YES, I said liver) known as leberknödel to others made with a yeast dough, dampfnudeln or Cream of Wheat. 

Hints:

• Don't use a knife when cutting these dumplings apart – pull apart with two forks – that's the Bavarian tradition! And then pour gravy over the top!
  

How German Bread Dumplings Are Made...

Literally, one takes leftover German rolls or good stale bread and reconstitutes them with some warm milk. Add some extra ingredients and then create the dough. Simmered in water and then served… OH, SO GOOD!

See that lonely little dumpling swimming in the water? That's my test dumpling in the bottom left photo of this collage.

Here we have a few steps shown on how to make these wonderful Bread Dumplings!

Leftover Bread Dumplings?

A further bit of experimentation and the recipe above is the result. If perchance, you end up with leftovers – GREAT! Slice them and fry them in a bit of butter.

Serve with fried eggs for breakfast or a light lunch. Actually, you'll want to make extra dumplings just for the leftovers! Many times, this leftover meal tastes better than the fresh meal made the day before.

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Dumpling Hints ...

After the first few times you make these, you'll get the feel of the right consistency of the batter. Then, you probably don't need to make a test dumpling if you're in a hurry. 

I usually play it safe and always make one. Takes just a few more minutes, but you'll be assured your dumplings will hold together. It's also a perfect snack to nibble on while the rest of the dumplings cook.

The color of your dumplings will reflect the type of bread you use. Darker for a whole wheat bread, lighter for a white bread. Here are some made with white bread.

These Traditional Bavarian Bread Dumplings are a favored dish in Germany. Very popular and yummy!

You'll soon be a pro at making these great gravy soaker-uppers! Try them next time you make a sauerbraten or pork roast. With a side of red cabbage, this is German cuisine at its best!

These Bavarian bread dumplings are absolutely wonderful paired with so many German dishes. Basically, any meat dishes served with gravy. Here are some of my favorites:

• Oma's Slow Cooker Roast Beef 

• Oma's German Goulash 
• Oma's Jagerschnitzel (that heavenly combination of a creamy bacon & mushroom sauce over crispy breaded pork cutlets)

• Oma's Oven-Cooked Pork Roast 
• Oma's Traditional Roast Duck Recipe 
  

Ready to make some delicious bread dumplings?

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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!

Prep Time:

45 minutes

Cook Time:

20 minutes

Total Time:

1 hour 5 minutes

Servings:

Makes 6 servings

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.

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

Updated on January 19, 2026

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.