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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.

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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

Brezelknödel or Pretzel Dumplings
Category: Side dish, Main meal
Cuisine: German
Prep Time: 15 hours, 1 minute
Cook Time: 30 minutes

Brezelknödel are similar to the Semmelknödel, just a bit darker and more hearty.

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

  • 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

Notes

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 lemon juice to taste.

Nutrition information

6 to 8
Serving Size: 1 dumpling
https://angiesweb.com/pretzel-dumpling-brezelknodel/

Leftover Knödel can be sliced or cubed and fried in butter

Guten Appetit!

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 I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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