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What are Pretzel Dumplings?
Breznknödel or Brezelknödel are a variation of the more traditional bread dumplings the Bavarians love so much. Instead of bread rolls they are made with soft pretzels past their prime - a wonderful way to conjure up something truly delicious and comforting from a couple of days old pretzels or pretzel rolls.
Besides the difference in the choice of bread to prepare the dumpling 'dough' the method and other ingredients used are the same.
Flavor wise we prefer pretzel dumplings to bread ones - they taste richer and seem to have a stronger affinity for German beer.
Ingredients for Pretzel Bavarian Dumplings
Soft pretzels. You can use rolls or actual pretzels, you will need about seven or eight, depending on their size. It is important that they be a bit stale (day old) so that they can soak up liquids better. If all you have are fresh pretzels, slice them and let them sit overnight covered with a clean kitchen towel - they will be sufficiently dry the next day and ready to be transformed into dumplings.
Milk, butter, onion, eggs, parsley, salt and black pepper and a pinch of nutmeg. These are all standard ingredients for making bread dumplings.
How to Make Pretzel Dumplings
Follow the picture sequences below for a step-by-step visual guide of the process.
- Prep. To begin slice the pretzels (or rolls) thinly as seen below or cube them into bite size pieces. Place them in a deep large bowl and pour over warm milk over them. Press them down so they can soak more evenly and let them rest for 15 minutes. In the meantime dice the onion and saute it in unsalted butter until soft (#4 below).
- Mix and Shape. Using your hand break up the milk soaked pretzel pieces, then add the sauteed onion, large eggs, seasonings and finely chopped parsley. Mix and knead until you have a dough like dumpling mixture, then shape into peach sized balls (wet hands are helpful).
- Boil. Using a slotted spoon gently place the pretzel dumplings into boiling salted water (use a large pot). It is a good idea to work in batches. Lower to medium heat and let them poach for about 15 minutes. Remove them with a slotted spoon to a warm plate or a baking sheet.
They are ready to serve and are best enjoyed warm - see below for traditional options to dish them up.
Ways to Serve Pretzel Dumplings
Freshly made these fluffy, hot dumplings are simply delightful on their own with just a bit of mustard and a cold beer.
In Bavaria pretzel dumplings are usually served as a side to roasts with gravy such as Krustenbraten, roast goose, Pork Shanks (Schweinshaxe) or braised meats such as lamb shanks.
Pilzrahm (Creamy Mushroom Stew) is another classic way to enjoy pretzel dumplings.
Hearty beef stews such as Bierfleisch with mushrooms (shown below) or this German goulash offer the benefit of using the dumplings to mop up the hearty sauces.
Pretzel dumpling salad. This is a traditional item on the menus of biergarten in Bavaria and it builds up on the Wurstsalat. It is a good idea for a German appetizer, especially for an Oktoberfest menu. To make it:
- slice four warm dumplings into as thin strips as you can, place them in a bowl
- mix a vinaigrette of 4 tablespoon sherry vinegar, 4 tablespoon vegetable oil and salt and pepper to taste
- and drizzle over the sliced dumplings, gently mix and let sit for 15 minutes
- top with thinly sliced onion rings, cooked Bavarian deli sausage (below shown with bratwurst) and sliced pickles.
Recipe
Bavarian Pretzel Dumplings
Ingredients
- 8 pretzel rolls about 14 oz of soft pretzels, day or two old
- 1 cup milk very warm
- 1 tablespoon butter
- 1 onion
- 2 eggs
- 1 small bunch flat leaf parsley*
- 1 teaspoon salt plus more to salt the boiling water
- ¼ teaspoon pepper adjust to taste
- pinch nutmeg optional
Instructions
- Cut the pretzels (pretzel rolls) into thin slices or into cubes. Place them in a large bowl and pour the warm milk over them. Press them down with your hand and let them soak for about 15 minutes.
- In the meantime dice the onion and saute it in the butter until soft, over medium heat.
- Break up the soaked pretzels a bit and add the sauteed onion, the two eggs, chopped parsley and seasonings. Mix and knead to form a 'dough'. Form into peach sized balls (you should have enough for 8)**.
- Bring salted water to boil (about 5 quarts with ½ tablespoon salt) and using a slotted spoon gently drop the dumplings into the water. Lower the heat to medium and simmer for 15 to 20 minutes. Remove from the water with a slotted spoon and set onto a warm plate. Garnish with chopped parsley.
Jennifer
I love everything about these dumplings! Such a tasty side carb with so many dishes 🙂