Ironically, I ate my first Pretzel Dumplings in Leipzig at a Bavarian Restaurant (Bayrischer Bahnhof)
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
This is the the same Recipe as the Semmelknödel. If the Pretzels are hard to come by, use stale Baguette bread or Bagels instead
The “Bayerischer Bahnhof” where the Restaurant is located and I had my first Pretzel dumplings is an old train station in Leipzig. It has a 170 year old history, where the first track was built between Leipzig and Altenburg
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 
Bayerischer Bahnhof Restaurant in Leipzig, where I ate my first Brezelknödel or Pretzel Dumpling 
Pretzel dumplings with pork
The Mushroom gravy
When in season Pfifferlinge (Chanterelle) mushrooms are 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 cornstarch 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/or lemon juice to taste.
Brezelknödel or Pretzel Dumplings
Ingredients
- 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.
- 2 tbsp flour
- Fried Bacon (optional)
Instructions
- Fry the minced onions in a pan until translucent.
- Cut Pretzels 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!