Bavarian Pretzel Dumplings

Bavarian Pretzel Dumplings

How to make classic pretzel dumplings using Bavarian soft pretzels past their freshest.

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Prep Time: 10

Cook Time: 20

Total Time: 45

Servings: dumplings

Calories: 170kcal

Author: Milena Perrine

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.

Notes

*reserve a little bit for garnish

**Before you boil all the dumplings, test with one. Shape only one and lower it into the boiling water. If it falls apart, then the dough was too loose - mix some bread crumbs into it to firm it up, then shape another dumplings and test. Over time you will get a feel of when the dumpling mixture has the right consistency. (The way to fix pretzel dumpling 'dough' that is too tight is to add a bit of milk to it.)

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