Eat like a German - German Recipe:
Bavarian Pretzel Dumplings

Bavarian Pretzel Dumplings
[ source: Wikipedia]

Serves: 4

Prep time:
Cook time:
Total time:

The Breznknödel (pretzel dumplings) are a great way of using old pretzels or pretzel rolls to create a tasty side dish.

Bavaria’s pretzels are pretty legendary. – Lightly bronzed curves, crispy on the outside, soft inside, and small parts which are darker and crunchy… Just tasty.

And the next day? They’ve turned soft and dry – but you can still use them to create something great, the classic pretzel dumplings.

They are just as essential an accompaniment to pork roast as to mushroom stew, goulash, or a great vegetable ragout.

Decide well what to use them with, though, for they greedily soak up any sauce.


  • 300 g Bavarian-style pretzels (rub off the salt)
  • 150 ml milk
  • 3 whole eggs
  • 1 small onion or 1 shallot
  • 1 bunch parsley, preferably the leaf variety, chopped
  • 50 g butter
  • salt, pepper, freshly ground nutmeg


Cut the pretzels into thin slices. Bring the milk to a boil, let it cool a bit, then mix in the eggs (by and by). Put the pretzel pieces into a mixing bowl, add the milk-egg mixture and mix together.

Lightly fry onion pieces and finely chopped parsley in the butter, then add to the pretzel mixture. Season with salt, pepper, and nutmeg.

Let stand for ten minutes. Then, try forming small dumplings. Should the dough be too firm, add some milk or egg; should it be too soft, mix under some breadcrumbs.

Bring water to a boil in a large pot, salt it, and add a test dumpling when it’s only lightly boiling.

After about 15 minutes, the dumpling should float on the surface of the water. Take it out and try it.

When ready, put in all the dumplings, taking care to let the water remain at just under boiling, but not get to a boil. For that, leave the lid off.

After 15-20 minutes, the dumplings will float to the surface. Take them out carefully, let them dry off, and serve them.

Left-over pretzel dumplings can be cut into slices and make a good (side) dish the next day, roasted in butter.

Gaby Leeser
Gaby Leeser

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