Semmelknödel Bread Delight (Print Version)
# Ingredients:
01 -
About 400g of 6-day-old bread, rolls, or soft pretzels (1 day or more stale)
02 -
1 cup (240ml) milk
03 -
2 tbsp butter
04 -
1 onion, large
05 -
3 tbsp parsley, chopped
06 -
3 beaten eggs
07 -
Optional: 1/4 cup cooked bacon, crumbled
08 -
A pinch (1/4 tsp) of nutmeg
09 -
1 tbsp salt, adjust to preference
10 -
A sprinkle (1/4 tsp) of black pepper
11 -
2–4 tbsp fine breadcrumbs
# Instructions:
01 -
Chop up bread rolls into 1-2 cm cubes, crust included, then toss everything into a big bowl.
02 -
Warm up milk until it’s hot but not scalding. Pour over bread cubes, press down lightly with a spoon, and let soak for 10–15 minutes, or until the bread is mushy.
03 -
Finely chop the onion. In a pan over medium heat, sauté with butter until they soften and turn golden (about 8–10 minutes).
04 -
To the soaked bread, add parsley, sautéed onions, eggs, nutmeg, bacon if using, and breadcrumbs (start with 2 tbsp). Sprinkle in salt and pepper. Knead until it comes together. Adjust with extra milk or breadcrumbs if it’s too wet or dry.
05 -
With damp hands, roll the dough into 12 compact balls, each about tennis ball size. Wet your palms if it sticks.
06 -
In a big pot of salted water, simmer (not boil) and cook 4 balls at a time for 20 minutes. Check one to ensure it holds together before continuing with the rest.
07 -
Serve them straight from the pot, or slice and fry in butter until crispy golden. Add a pinch of salt if you like.