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
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 and 1 cup of whole cream. 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. 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