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5 from 1 vote

Semmelknödel German Bread Dumplings

Learn to make the best authentic Semmelknödel recipe. Our easy German Bread Dumplings taste great in soup or a side dish to roast meat.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: german
Keyword: German Bread Dumplings, Semmelknödel
Servings: 8
Calories: 283kcal


  • mixing bowl
  • French knife
  • measuring spoons
  • measuring cups
  • Slotted spoon
  • Dutch Oven


  • 11 oz White crusty bread or rolls left out to dry and diced into small cubes
  • 1 cup Milk
  • 1 tbsp Butter
  • 3/4 cup Yellow Onion finely diced
  • 2 Large eggs beaten
  • 3 tbsp Fresh parsley chopped
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 tsp Ground nutmeg


  • Slice the dried bread into tiny cubes and place them in a large mixing bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes.
  • Heat butter in a skillet and cook the onions until transparent, 3-4 minutes. Add the cooked onions to the bread mixture along with the eggs, parsley, salt, pepper and nutmeg. 
  • Knead the wet bread mixture together with your hands until thoroughly combined, breaking up as many of the bread cubes as you can until it's a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs, not flour.
  • Wet your hands to prevent the dough from sticking and form knödel approximately the size of a tennis ball. Press the knödel between the palms of your hands to make sure they're nice and compact.
  • Bring a large pot of lightly salted water to a light simmer. Carefully drop the Semmelknödel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your German Bread Dumplings losing shape or falling apart.  Carefully lift them out with a slotted spoon.   


Calories: 283kcal | Carbohydrates: 46.8g | Protein: 9.4g | Fat: 6g | Saturated Fat: 1.7g | Cholesterol: 47mg | Sodium: 758mg | Potassium: 58mg | Fiber: 1.7g | Sugar: 10.2g | Calcium: 758mg | Iron: 3mg