Classic Bavarian bread dumplings made from day-old rolls soaked in milk, enriched with butter, onion, and parsley. These light, tender dumplings are a beloved side dish across southern Germany — perfect with roast meats, mushroom gravies, or our family favorite, Southern Brown Gravy.
Ingredients
- 250 g day-old crusty white bread or Kaiser rolls, cut into 1 cm cubes
- 200 ml whole milk (warm)
- 2 medium eggs (or 1 large + 1 medium, see notes)
- 1 large onion, finely chopped
- 2 tbsp butter (or clarified butter for authentic flavor)
- 1 small bunch fresh parsley, finely chopped
- 50 g diced bacon (optional, for Speckknödel)
- Salt and freshly ground black pepper, to taste
- Pinch of grated nutmeg (optional but traditional)
- Breadcrumbs, as needed (2–4 tbsp)
Directions
Prepare Bread Base
Place bread cubes in a large mixing bowl. Pour warm milk evenly over them and toss gently to coat. Let stand for 10–15 minutes, or until the milk is mostly absorbed and the bread has softened.
Cook Aromatics
In a skillet, melt butter over medium heat. Add onion and sauté until translucent, about 3–4 minutes. If using bacon, add it and cook until lightly crisp. Add the chopped parsley and stir briefly to release aroma. Remove from heat and let cool slightly.
Combine Mixture
Add the sautéed mixture to the soaked bread. Mix in eggs, salt, pepper, and nutmeg. Stir gently until evenly combined. If the mixture feels too wet or sticky, add breadcrumbs 1 tbsp at a time until it just holds together — it should be soft and slightly tacky, not dry.
Shape Dumplings
With lightly wet or oiled hands, form the mixture into balls slightly smaller than a tennis ball (about 6–7 cm). Test one dumpling in simmering water — if it breaks apart, knead a bit more or add a spoonful of breadcrumbs to the mixture.
Cook
Bring a large pot of salted water to a gentle simmer (not a rolling boil). Add dumplings carefully and simmer for 15–20 minutes, turning occasionally, until they float to the surface and feel firm when lifted with a slotted spoon.
Serve
Drain well and serve hot with mushroom gravy, roast pork, or Southern Brown Gravy. For leftovers, slice cold dumplings and pan-fry them in butter for a crisp Bavarian breakfast (Knödelgröstl).
Notes
Preparation
- Use firm, crusty bread such as baguette, French bread, or Kaiser rolls. Avoid enriched sandwich loaves. Lightly toasting the cubes before soaking enhances flavor and improves texture.
- If using large eggs, start with one and add the second only if needed for binding.
- A pinch of nutmeg adds warmth and authenticity.
- For subtle complexity, stir in a small spoonful of German, ground, or Dijon mustard with the eggs.
- For even texture, test one dumpling first; adjust with breadcrumbs or milk as needed.
Serving Suggestions
- Serve with mushroom gravy, pork roast (Schweinebraten), or Southern Brown Gravy.
- Slice leftover dumplings and fry in butter for a crispy Bavarian breakfast (Knödelgröstl).
Variations
- Speckknödel: Add diced bacon to the mixture for a heartier version.
- Kräuterknödel: Double the herbs; include chives and a touch of dill.
- Käseknödel: Add 50–80 g grated Bergkäse or Gruyère for a richer dumpling.
Make-Ahead & Storage
- Refrigerate cooked dumplings for up to 3 days in an airtight container.
- Reheat gently in simmering water or pan-fry in butter before serving.