Oma's Authentic Bread Dumplings (Semmelknödel)

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

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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:

6 servings

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Ingredients:

• 10 -12 slices stale bread or 8 rolls (about 1 pound) 
• 1½ cups hot milk
• 1 tablespoon salt, plus more as needed
• 2 tablespoons butter
• 3 slices bacon, diced
• 1 small onion, diced
• 2 tablespoons fresh parsley, finely chopped
• 2 large eggs, lightly beaten
• freshly ground black pepper
• about ¼ cup bread crumbs, as needed

Instructions:

1. Cut bread or rolls, with crusts, into small pieces and put in a large bowl.
2. Add milk. Let soak for about 30 to 60 minutes.
3. Pour off excess milk.
4. Fill a large pot (about 5 quart) with water to within 2-inches from the top. Add salt and bring to a boil. Cover and reduce to a slow simmer.
5. Melt butter in a frying pan. Fry bacon and onion until bacon is crisp and onion is translucent. Add chopped parsley.
6. Add bacon mixture to bread mixture. Stir with a wooden spoon. Taste the mixture and season with salt and pepper, if needed.
7. Add eggs and mix in thoroughly.
8. If the dumpling dough is too soft to form into dumplings, add breadcrumbs – just a tablespoon at a time – until mixture can be formed into dumplings.
9. Form a small test dumpling and drop into gently simmering salted water and simmer. If it falls apart, the bread dumpling mixture is too dry. Add a bit more milk to the remaining dough.
10. If it still holds together after 10 minutes, continue making the rest of the dumplings (about the size of a tennis ball, 2-inch or 5 cm) using wet hands or two wet tablespoons. Or wait until cooked for a total of 20 minutes. Taste test dumpling and adjust seasoning for remaining dough if needed before making the rest. 
11. The dumplings need to simmer about 20 minutes.
12. Remove with a slotted spoon or spider 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

09.17.2022 revision update

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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.