Brezenknödel – dumplings made from German Brezel

What would a tradtional German roast be without acompaning Knödel (German style dumplings)? Not complete. And what would happen if you chose some other baked good instead of rolls to make your Knödel – such as Brezel for example? You would get delicouse Brezenknödel.

And now I am very sorry to tell you that this recipe requires German Brezel which differentiates from the American soft pretzels. If you would like to still try this recipe, maybe a substitute could be sourdough bread? Though, fair warning, I have not tried this yet.

Recipe – Brezenknödel

Amount: 10 dumplings
Prep time: 20 minutes prep, 20 minutes resting time, 10 minutes cooking time

50 g onion
50 g butter
75 ml milk
20 g parsley
300 g brezels from the day before (about 3, and I mean German style Brezels, sorry – you could try substituting them with bread)
1/2 Tsp each salt, pepper and nutmeg
2 eggs

Cut 50 g onions into small cubes. Brown in 50 g of butter in a pot. When they are done add 75 ml milk and turn off the heat.

Chop 20 g of parsley into fine pieces and add to a big bowl. Cut up 300 g brezels from the day before into very fine cubes and add to the bowl as well. Add also 1/2 Tsp each of salt, pepper and nutmeg. Stir everything well together.

Mix together 2 eggs in a small bowl. Add the eggs and the milk-onion mixture to the brezel-bowl. Knead everything very well together. Adjust salt to taste.

Form 10 dumplings and place them on a plate. The “dough” is very wet, so don’t try to roll them, but instead push them into small balls.

Let them “dry” for 20 minutes on the plate.

Bring salt water in a large pot to a boil. Cook the Knödel for 10 minutes.

Keep in the fridge for up to 4 days.