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Brezelknödel or Pretzel Dumpling

Pretzel dumpling
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.

Scroll further down for Mushroom gravy recipe. If Pretzels are not available you could substitute it with Bagels 

Brezelknödel or Pretzel Dumpling

Brezelknödel or Pretzel Dumpling

Ingredients

  • 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)

Instructions

  1. 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

Nutrition information

6 to 8 Servings
https://angiesweb.com/pretzel-dumpling-brezelknodel/

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

Guten Appetit!

AngiesWeb.com

AngiesWeb.com

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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