Serviettenknödel, or Semmelknödel in a Loaf pan

Serviettenknoede, bread dumplings

Have you ever been afraid of bread dumplings falling apart in the water, because of some experience of the past? There are two foolproof options for beginners. For one recipe I use a 9″x 5″ loaf pan and bake it in the oven, the other is “Serviettenknödel” that you roll into a clean cotton cloth or plastic foil. then boil.

The original Semmelknödel for the Brave

Semmelknoedel (boiling), German Bread dumplings

Semmelknödel/Dumplings: Use the same recipe as below, but no need to beat the egg white, instead add a tbsp of flour to the dough. Form the dumplings. Boil the water and cook the dumplings on medium heat 20 – 25 minutes, or until they swim to the top. Also see Pretzel Dumplings


As you see the cover picture (with Pretzel), these dumplings are the Serviettenknödel. Same recipe as below, do not use the egg white, instead add some flour. Form the dough in a roll and place it in a clean wet cotton towel or cloth (or heat resisting foil). You will need to 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

Semmelknödel in a Loaf pan

Semmelknödel in a Loaf pan
Category: Side dish
Cuisine: German
Prep Time: 15 minutes
Cook Time: 30 minutes

This is the fool proof Loaf pan recipe. You can use the same dough (except beaten egg white) to form round dumplings, or make Serviettenknödel (add some flour to the dough). For that you would place a roll of the dough in a wet cotton cloth or heatproof foil, tie on both ends. Boil in water on low to medium heat for 20 to 30 minutes. The recipe in the Loaf pan is for beginners fool proof.


  • 6-8 pieces stale bread (baguette)
  • 2 eggs (separate yolk and egg white for loaf version)
  • 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


  • Loaf pan recipe:
  • Cut a stale baguette or hard rolls in cubes.
  • If still fresh, distribute the cubes on a baking sheet and let them dry in a warm oven.
  • Finely chop onion and about 2 sticks of celery.
  • Roast in olive oil until light brown (You can add the bacon pieces if you like)
  • Combine the bread cubes with the roasted, cooled onions, celery, fried bacon, 2 egg yolks, the chopped parsley and milk in a large bowl.
  • Season with salt, pepper and nutmeg.
  • The mass should not be too doughy. Mix everything well.
  • If you make the Semmelknödel in a loaf pan to bake, beat the separated egg whites until stiff and stir them under into 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 with toothpick to see if it’s ready.


When all is done, cut the edges 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. Place leftover slices in a pan with butter and fry for the next meal, or freeze for another day.

Nutrition information

6 to 8
Serving Size: 1 slice
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, gewürfelt anbraten und auskühlen lassen
  • 1/4 l Milch (ca)
  • 1 Bund Petersilie
  • Staudensellerie
  • Salz, Pfeffer und Muskat
  • Olivenöl


Alte Semmeln oder Baguette in Würfel schneiden.
Zwiebeln 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. Mit einem Holzstäbchen prüfen ob die Knödelmasse fertig oder fest ist.

Wenn fertig, 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.

Notiz: Man kann die Knödel später in Butter auslassen. Die Scheiben lassen sich auch gut einfrieren.

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.

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