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!
Servings: 4 servings
Calories: 158kcal
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: 158kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 98mg | Potassium: 172mg | Fiber: 1g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg