Name: Brezelknödel or Pretzel Dumplings
Prep time: 15 h 1 min
Cook time: 30 min
Total time: 15 h 31 min
Yield: 6 to 8
Cuisine: German
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)

Brezelknödel or Pretzel Dumplings

Pretzel dumplings with Mushroom sauce, Brezelknoedel

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.

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
Pretzel dumplings with pork

The Mushroom gravy
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 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/or lemon juice to taste.