Brezenknödeln
Brezenknödeln, also known as pretzel dumplings, are a traditional Bavarian dish made from a combination of stale pretzels, eggs, milk, parsley, and seasonings. The pretzels are dried and then soaked in a mixture of milk and eggs before being combined with the other ingredients. The mixture is formed into dumplings, which are then boiled until cooked through. Brezenknödeln are typically served as a side dish or as part of a hearty meal and are often enjoyed with gravy or a creamy mushroom sauce.
Ingredients
- 4-5 pretzels (approximately 250 grams)
- 250 ml milk
- 3 eggs
- 1 small onion finely chopped
- 2 tablespoons fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 4 tablespoons butter
- 2 tablespoons breadcrumbs (optional)
Instructions
- Start by breaking the pretzels into small pieces and place them in a large mixing bowl.
- In a separate bowl, whisk together the milk and eggs until well combined. Pour the mixture over the pretzel pieces, ensuring they are fully soaked. Let it sit for about 10-15 minutes, allowing the pretzels to absorb the liquid.
- In a pan, melt 2 tablespoons of butter and sauté the chopped onion until it becomes translucent and fragrant. Add the onion and chopped parsley to the pretzel mixture. Season with salt, black pepper, and nutmeg. Mix everything together until well combined.
- To shape the dumplings, wet your hands with water to prevent sticking, and form the mixture into round dumplings, about the size of a tennis ball. If desired, you can roll each dumpling in breadcrumbs for added texture.
- Bring a large pot of salted water to a boil. Gently place the dumplings into the boiling water and cook them for about 20-25 minutes, or until they float to the surface and are cooked through.
- While the dumplings are cooking, melt the remaining butter in a small pan until it becomes a golden brown color. This will give the dumplings a delicious nutty flavor.
- Once the dumplings are cooked, carefully remove them from the water using a slotted spoon and place them on a serving platter. Drizzle the browned butter over the dumplings for added richness.
- Serve the Brezenknödeln warm as a side dish with a creamy mushroom sauce or gravy. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 132kcal (7%)Carbohydrates: 11g (4%)Protein: 8g (16%)Fat: 6g (9%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 132mg (44%)Sodium: 720mg (31%)Potassium: 230mg (7%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 478IU (10%)Vitamin C: 5mg (6%)Calcium: 135mg (14%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
