Semmelknödel in Kastenform (Loaf Pan)

Semmelknödel in Loaf pan, Kastenform

Have you ever been afraid of bread dumplings falling apart in the water, because of some experience of the past? A foolproof recipe for beginners below. For this recipe I use a 9″x 5″ loaf pan

Semmelknödel/Dumplings: Same recipe, but you don’t need to beat the egg white, instead add a little flour to the dough. Boil some water and cook on medium heat 20 – 25 minutes, or until dumplings come to the top. Also see Pretzel Dumplings
Serviettenknödel: Form a roll of the dough and place it in a clean cotton towel or cloth. Ty the ends. Cook on low 30 to 40 minutes.
Serviettenknoedel by wikimedia
Once cooked in a cloth, Serviettenknödel can be sliced and fried in butter after. Can be served with my Bavarian Pork Roast

Scroll to the bottom for Recipe in German

Semmelknödel in Kastenform (Loaf Pan)

Semmelknödel in Kastenform (Loaf Pan)
Category: Side
Cuisine: German
Prep Time: 15 minutes
Cook Time: 30 minutes

You can use the same dough (except beaten egg white) to form dumplings or make Serviettenknödel. You would place a roll of the dough in a cotton cloth, tie on both ends. Boil on low to medium heat for 20 to 30 minutes. The recipe below is a fool proof Semmelknödel recipe that is baked in loaf pan form, then sliced.


  • 6-8 pieces stale bread (baguette)
  • 2 eggs
  • 1 large onion
  • 1/4 l milk
  • 1 bunch of parsley
  • 2 sticks Celery
  • Optional: Fried Bacon
  • Salt, Pepper and Nutmeg to taste
  • Olive oil


  • Cut the rolls into cubes and distribute them on a baking sheet and let them dry in a warm the oven.
  • Finely chop onion and about 2 sticks of celery.
  • Roast in olive oil until light brown (If you like it a bit more hearty, cut in bacon).
  • Put the bread cubes in a large bowl, add the roasted onions / celery, 2 egg yolks, the chopped parsley and milk.
  • If you like, you can add fried bacon (broken up)
  • Season with salt, pepper and nutmeg.
  • The mass should not be too doughy. Mix everything well.
  • Beat the separated egg whites until stiff and stir them under the mass.
  • Brush a loaf pan or mold with oil (I used parchment paper).
  • Fill in the mixture and bake at 350F in a preheated oven for about 45 minutes.
  • You may want to check if the dumplings are ready with a tooth pick.


When all is done, cut the dough on the edge of the mold with a knife, then drop the mold on a smooth surface and lift off. After a few minutes everything can be very nicely cut into slices.

Nutrition information

6 to 8 Servings

Semmelknödel in Kastenform (Loaf Pan)
Bake at Semmelknoedel mixture at 350F for about 40 minutes. I covered the inside pan with parchment paper (Packpapier)


Semmelknödel dough in bundt
Photo by David Bujno. Butter the Bundt pan. Bake 350F for about. 45 min. Let stand for 10 minutes

Recipe in German


  • 6-8 altbackene Semmel
  • 2 Eier
  • 1 große Zwiebel
  • 1/4 l Milch (ca)
  • 1 Bund Petersilie
  • Staudensellerie
  • Salz, Pfeffer und Muskat
  • Olivenöl


die Semmeln in Würfel schneiden und evtl auf ein Backblech verteilen und im Ofen noch nachtrocknen lassen.
Zwiebeln und ca 2 Stangen vom Staudensellerie fein schneiden und in Olivenöl hellbraun rösten.
(wer es etwas deftiger im Geschmack mag, würzt die Zwiebeln noch mit Gemüsepulver, oder schneidet noch Speck mit hinein)
Nun die Semmelwürfel in eine große Schüssel geben, darüber die gerösteten Zwiebeln/Sellerie, 2 Eigelb dazu, die gehackte Petersilie, Milch nach Bedarf – die Masse soll aber nicht zu teigig werden)
Alles gut vermengen.
Das abgetrennte Eiweiß steif schlagen und unter die Masse heben.
Eine Kastenform mit Olivenöl auspinseln, die Masse einfüllen und bei ca 180° im vorgeheizten Backofen ungefähr 40 Minuten backen. Evtl mit einem Holzstäbchen prüfen, ob die Knödl fertig sind.

Wenn alles fertig ist, den Teig am Rand der Form mit einem Messer nachschneiden, dann die Form auf einer glatten Unterlage stürzen und abheben. Nach ein paar Minuten lässt sich alles auch sehr schön in Scheiben schneiden.

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 tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

Worldwide Car Rentals
%d bloggers like this: