Ironically, I ate my first Pretzel Dumplings in Leipzig at a Bavarian Restaurant (Bayrischer Bahnhof). This old train station has a 170 year old history, where the first track was built between Leipzig and Altenburg
The Knödel had a distinctive taste, and I tried to recreate it at home. It’s similar to the Semmelknödel, just a bit darker and more hearty. I had to give it a try
- 2 tablespoons butter, plus more for sautéing.
- 1 medium chopped onion.
- 1 cup chopped parsley, plus extra for garnish.
- 1 tablespoon salt
- 1 tsp pepper
- 4 to 5 soft pretzels, cut or broken into ¼- to ½-inch cubes
- 2 cups whole warm milk
- 2 large eggs, beaten.
- Fried Bacon (optional)
Mix all ingredients 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 Mushroom gravy
When in season Pfifferlinge, Chantarelle mushrooms are used. But champignons or others can take their place. I found some exotic ones at Lidl
Saute Parsley, onions and mushrooms for 3 minutes, add 1 cup of vegetable or chicken broth and 1 cup of whole cream. Add a 1/2 cube of chicken cube. Mix 1 tbsp flour and 1 tbsp corn starch with a little water and thicken the sauce. let boil for 2 minutes. 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 cut up and fried in butter