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    Home » Main Courses

    Brezelknödel (Pretzel Dumplings)

    Published: Sep 25, 2020 · Modified: Feb 18, 2023 by dirndlkitchen · This post may contain affiliate links · Leave a Comment

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    These homemade pretzel dumplings, like potato dumplings and spätzle, are just asking for a sauce to soak up! Try them with my beer pork gulasch or beef rouladen for the ultimate German dinner!

    pretzel dumplings served with pork goulash

    I am actually amazed at how well these pretzel dumplings turned out using pretzel rods and mainly staple ingredients that you either already have at your home or that you can find for a great price at all supermarkets!

    If you're not familiar with the German dumpling tradition... dumplings to Germans (whether they're potato, bread, bacon or whatever kind of dumpling) are THE item on your plate to soak up all the yummy sauces from roasts, rouladen, or in this case: an extremely LECKER, yet easy to make pork and beer goulash.

    In the mood for more pretzel recipes? Then try my homemade German pretzel recipe (a super popular recipe on my blog) and my pretzel beer bubble bread for your next party.

    Make sure to subscribe to my blog now, so you're not missing out when this new German recipe post goes live!

    dirndl kitchen pretzel dumplings and beer gulasch24

    Brezelknödel (Pretzel Dumplings)

    Cooler temperatures for me means it's time for some serious comfort foods like these homemade pretzel dumplings that would be perfect with some pork goulash!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course Dinner, Lunch, Side Dish
    Cuisine Bavarian, German, Oktoberfest
    Servings 4 servings
    Calories 158 kcal

    Ingredients
     
     

    Brezelknödel

    • 12 large pretzel rods
    • 200 ml milk hot
    • 1 egg
    • 1 yellow onion small diced
    • 15 g butter
    • 2 teaspoon dried parsley
    • 2 teaspoon italian herbs
    • 65 g all-purpose flour can vary, may need a little less or more

    Instructions
     

    • Break the pretzel rods into small pieces. Combine in a bowl with the hot milk and allow to steep for at least 15 minutes.
    • Cook the minced onion in some butter until translucent in color and add to the pretzel-milk mixture with the parsley and italian herbs. Season with some salt, pepper and add in the egg.
    • Allow to sit for another 5 minutes. Bring a large pot of water to a soft simmer. Using wet hands, shape dumplings.
    • Steep in the hot water for 20 minutes and serve with some pork beer goulash or anything that has a great sauce like my beef rouladen or cabbage rouladen.

    Notes

    Leftover dumplings are amazing cut into slices and sautéed in some butter.

    Nutrition

    Calories: 158kcalCarbohydrates: 21gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 55mgSodium: 98mgPotassium: 172mgFiber: 1gSugar: 4gVitamin A: 255IUVitamin C: 2mgCalcium: 97mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

    More about me →

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