Brezenknödel are a Bavarian variation of the traditional Knödel from Germany. Instead of using potatoes or bread crumbs, the dough for Brezenknödel is made from German lye pretzels, as the name indicates already. While the proper German word for pretzel is “Brezel”, the Bavarian dialect changes it to “Brezen”.
Brezenknödel are a delicious side dish for any kind of roast beef or pork loin. The popular lye pretzels usually come as whole balls or in slightly fried slices. Definitely don’t miss out on this specialty when visiting Bavaria! Until then, you can try the dumplings yourself with our simple and authentic recipe:
- 250 g pretzels (or other lye pastry)
- 2 eggs
- 1/4 litre milk
- 1 table spoon parsley (freshly chopped)
- 1/2 onion
- salt, pepper
- In case the lye pretzels, sticks or buns are salted, take off the salt and cut them into small pieces.
- Mix the eggs with the milk and blend it with a handheld mixer.
- Season the mixture with nutmeg and pour it into a bowl together with the pretzels.
- Cut the onions into small cubes and stew them for a bit in butter.
- Now add the parsley and the onions to the milk and pretzel mix, season it with salt and pepper and let it rest for approx. 20 mins.
- Cover a sheet of aluminium foil with cling film and place the dough mixture on it in the shape of a long "sausage".
- Cover it first with the cling film and then wrap it with the aluminum foil.
- Make sure the ends are closed well and put the suasage into almost boiling water.
- Take it out of the water after approx. 20 mins, unwrap it and cut it into slices of about 1.5 cm.
- Optionally, you can brown the dumpling slices from both sides in a pan with some butter.
- Finally, serve the Brezenknödel with dark gravy and roast beef if you like.
Sign up for our newsletter and get the best of SunnySideCircus in your inbox!
Nothing here yet – do you know of anything similar from other countries? Let us know!
Find more food and drinks from Germany here.
Go to other interesting issues on Germany: Events, Traditional Costumes
Photo by Seph Swain