When I sat down at Wirtshaus zur Brez’n in Munich, the atmosphere was quintessentially Bavarian: polished wooden tables, the aroma of roasted meats, and clinking Maßkrüge filled with golden beer. I ordered Brezenknödel — Pretzel Dumplings that embody the soul of Bavaria.
Brezenknödel are more than just food; they are a story of resourcefulness and tradition. In Bavarian households, leftover Pretzels never went to waste. Instead, they were transformed into hearty dumplings, served alongside pork roasts, rich mushroom gravies, or simply enjoyed with a sprinkle of parsley. This practice reflects the Bavarian knack for turning simple ingredients into something comforting and celebratory.
The recipe is identical to that of Semmelknödel. If you can’t find pretzels, you can substitute stale Baguette or bagels instead.
German Pretzel 
Soak the Pretzels in some warm milk, then squeeze 
Combine all ingredients in a large bowl 
Form the dumplings 
Place the Pretzel dumplings in boiling water 
Cooked Pretzel dumplings 
Serve Pretzel dumplings with a mushroom sauce 
Pretzel dumplings can sliced and fried in butter the next day 
Grilled Pork knuckle with Pretzel knoedel
As I tasted them in Munich, I was reminded of my own childhood meals in Bavaria, where bread dumplings or Semmelknödel were a staple at family gatherings. The Brezenknödel at the Wirtshaus carried that same warmth — soft yet structured, with the unmistakable flavor of Pretzels that gave them a rustic charm.
Ingredients
- 1 medium onion, finely chopped
- 1 cup fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon salt
- 1 teaspoon pepper
- 4–5 soft pretzels or French baguette, cut into ¼–½ inch cubes
- 2 cups whole milk, warmed
- 2 large eggs, beaten
- 2 tablespoons flour
- Fried bacon (optional, for extra flavor)
Step 1: Prepare the Onions
In a pan, fry the chopped onion until translucent. If you’re using bacon, fry it alongside the onion for a smoky depth of flavor. Set aside to cool slightly.
Step 2: Cube the Pretzels
Cut or break the pretzels (or baguette) into small cubes and place them in a large mixing bowl. Pour the warm milk over the cubes, allowing them to soak and soften.
Step 3: Mix the Dough
Add the beaten eggs, flour, parsley, salt, pepper, and the fried onions (plus bacon if using). Mix everything together with clean hands or a spatula until well combined. The mixture should be moist but hold its shape. Cover and let rest in the refrigerator for about 20 minutes.
Step 4: Shape and Cook
Bring a large pot of salted water to a boil, filling it about three‑quarters full. Shape the mixture into dumplings and gently drop them into the boiling water. Reduce the heat to medium‑low and let the dumplings simmer for about 15 minutes. They are ready when they rise to the surface.
Serving Suggestion: Mushroom Gravy
Brezenknödel are traditionally served with a rich mushroom sauce. When in season, Pfifferlinge (Chanterelles) are the star, but Champignons or other mushrooms work beautifully too.
Sauté parsley, onions, and mushrooms for about 3 minutes. Add 1 cup of vegetable or chicken broth and half a bouillon cube. Mix 1 tablespoon flour and 1 tablespoon cornstarch with a little water, then stir into the sauce to thicken. Let boil for 2 minutes, then add 1 cup of cream (or 2 tablespoons sour cream). Season with salt, pepper, and a pinch of nutmeg. Finally, remove from the heat and finish with a splash of white wine and lemon juice to taste.
Notes & Tips
- Garnish the dumplings with fresh parsley before serving.
- Brezenknödel pair wonderfully with roasted meats, but they can also shine as a vegetarian dish with mushroom gravy.
Pretzel Dumplings (Pretzel or Baguette)
Ingredients
- 1 medium chopped onion.
- 1 cup chopped parsley, plus extra for garnish.
- 1 tablespoon salt.
- 1 tsp pepper
- 4 to 5 soft pretzels or French baguette, cut or broken into ¼- to ½-inch cubes.
- 2 cups whole warm milk.
- 2 large eggs, beaten.
- 2 tbsp flour
- Fried Bacon (optional)
Instructions
- Fry the minced onions in a pan until translucent.
- Cut Pretzels or baguette into cubes and place in a large bowl.
- Pour the warm milk over the Pretzel cubes.
- Add the rest of ingredients including the fried onions.
- Mix with clean hands or spatula.
- Let rest in refrigerator for about 20 minutes.
- Heat up water to boil in a large pot with enough water (3/4 full).
- Add a dash of salt.
- Drop the Knödel in the boiling water, turn to low/medium heat and cook dumplings for 15 minutes.
- The dumplings are done when they swim on top.
Notes
The Mushroom gravy:
When in season, Pfifferlinge (Chanterelle) mushrooms are being used, but champignons or others can take their place. I found some exotic mushrooms at Lidl.
Saute Parsley, onions and mushrooms for 3 minutes, add 1 cup of vegetable or chicken broth. Add a 1/2 chicken cube. Mix 1 tbsp flour and 1 tbsp corn starch with a little water and thicken the sauce. let boil for 2 minutes. Add one cup of whole cream (or 2 tbsp sour cream) and season with dash of salt, pepper and nutmeg. Remove from heating element and pour in in a spritz of wine and lemon juice to taste.
Leftover Knödel can be sliced or cubed and fried in butter
Guten Appetit!
