Side Dish

Vegetarian Bread Knödel

Name: Vegetarian Bread Knödel
Prep time: 25 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: german
Ingredients: 250 g stale bread roll cut into 1 cm cubes; 240 ml milk warmed; 2 pcs large egg; 80 g yellow onion finely diced; 15 g fresh parsley finely chopped; 15 g unsalted butter; 30 g all-purpose flour; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

These traditional German bread dumplings are a hearty and satisfying side dish, perfect for soaking up rich gravies or stews. Made from stale bread, milk, and eggs, they are surprisingly simple to prepare and offer a wonderfully comforting texture. This recipe yields light and flavorful knödel that will complement any meal.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 309 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gstale bread roll, cut into 1 cm cubes
240 mlmilk, warmed
2 pcslarge egg
80 gyellow onion, finely diced
15 gfresh parsley, finely chopped
15 gunsalted butter
30 gall-purpose flour
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

small pan · slotted spoon · large bowl · large pot

The method

Step by step

1
Place the cubed stale bread into a large bowl.
About 1 min
2
Warm the milk gently on the stovetop or in the microwave until it is lukewarm, but not hot.
About 2 min
3
Pour the warm milk over the bread cubes and let them soak for 10-15 minutes, allowing the bread to soften completely.
About 15 min
Cook’s note: Ensure the bread is fully saturated for a smooth knödel texture.
4
While the bread is soaking, melt the butter in a small pan over medium heat.
About 1 min
5
Add the diced onion to the pan and sauté until translucent and softened, about 5-7 minutes.
About 7 min
Cook’s note: Do not brown the onions; just soften them.
6
Add the chopped parsley to the softened onions and cook for another minute.
About 1 min
7
Add the sautéed onion and parsley mixture to the bowl with the soaked bread.
About 1 min
8
Crack the eggs into the bowl, then add the flour, salt, and pepper.
About 1 min
9
Gently mix all ingredients together by hand until just combined. Avoid overmixing, which can make the knödel tough.
About 2 min
Cook’s note: The mixture should be moist but firm enough to form into balls. If too wet, add a little more flour; if too dry, add a splash more milk.
10
Bring a large pot of salted water to a gentle simmer (not a rolling boil).
About 5 min
Cook’s note: A gentle simmer prevents the knödel from breaking apart.
11
With wet hands, form the mixture into 8-10 uniform balls, about 5-6 cm in diameter.
About 5 min
Cook’s note: Wetting your hands prevents the mixture from sticking.
12
Carefully lower the knödel into the simmering water.
About 1 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
13
Simmer the knödel for 15-20 minutes, or until they float to the surface and are cooked through. You can test one by cutting it open to ensure it's cooked in the center.
About 20 min
14
Remove the cooked knödel with a slotted spoon and drain them well.
About 1 min
15
Serve immediately as a side dish with gravy, roasted meats, or vegetable stews.

Per serving

Nutrition

65%Score

Calories: 309.2kcal
Protein: 12.1g
Carbs: 46.8g
Fat: 8.9g
Fibre: 2.4g
Sugar: 6.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover knödel in an airtight container in the refrigerator.

Reheating

Reheat gently in simmering water for a few minutes or slice and pan-fry until golden brown.