Brezelknödel or Pretzel Dumplings

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Grilled Pork knuckle with Pretzel knoedel

Pretzel Dumpling

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

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  • Pretzel dumplings, Brezel Knödel
  • Grilled Pork knuckle with Pretzel knoedel
  • Bayerischer Bahnhof Leipzig
  • Pretzel knoedel

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.

Leftover Knödel can be sliced or cubed and fried in butter

Guten Appetit!