Pretzel dumplings with Mushroom sauce, Brezelknoedel
Austria, Germany, Recipes, Side dish, Vegetarian

Brezelknödel or Pretzel Dumplings

Jump to recipe

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, Brezel
    German Pretzel
  • Pretzel knoedel preparation, Bretzelknoedel
    Soak the Pretzels in some warm milk, then squeeze
  • Pretzel knoedel preparation
    Combine all ingredients in a large bowl
  • Pretzel dumplings
    Form the dumplings
  • Pretzel dumplings, Brezel Knödel boiling in hot water
    Place the Pretzel dumplings in boiling water
  • Pretzel dumplings, Bread dumplings
    Cooked Pretzel dumplings
  • Pretzel dumplings with mushroom cream sauce, Brezel Knödel
    Serve Pretzel dumplings with a mushroom sauce
  • Pretzel dumplings, Brezel Knödel
    Pretzel dumplings can sliced and fried in butter the next day
  • Grilled Pork knuckle with Pretzel knoedel
    Grilled Pork knuckle with Pretzel knoedel
  • 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.

Brezelknödel or Pretzel Dumplings

Rate this recipe
|
5 ratings
AngiesWeb.com
February 6, 2019
by AngiesWeb.com
Cuisine German
Category Austria Germany Recipes Side dish Vegetarian

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)
Print this recipe
Pretzel knoedel
Persons
6
Serving Size
1 dumpling
Prep Time
15 hours, 1 minute
Cook Time
30 minutes
Total Time
15 hours, 31 minutes

Instructions

  1. Mix all ingredients with clean hands or spatula.
  2. Let rest in refrigerator for about 20 minutes.
  3. Heat up water to boil in a large pot with enough water (3/4 full).
  4. Add a dash of salt.
  5. Drop the Knödel in the boiling water, turn to low/medium heat and cook dumplings for 15 minutes

Tags

Pretzel dumpling,
Semmelknoedel,
Vegetarian
Calories
388
16%
Fat
10 g
16%
Saturated
5.0 g
25%
Carbs
62 g
20%
Protein
11 g
Fiber
2.0 g
8.4%
Sugar
5.2 g
Sodium
487 mg
20%
Trans fat
0.1 g
Cholesterol
80 mg
26%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
© 2021 AngiesWeb.com

Leftover Knödel can be sliced or cubed and fried in butter

Guten Appetit!