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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:




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Brezenknödel by Seph Swain, licensed under CC BY 2.0