Brezelknödel (Pretzel Dumplings)
Cooler temperatures for me means it's time for some serious comfort foods like these homemade pretzel dumplings that would be perfect with some pork goulash!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 large pretzel rods
- 200 ml milk (hot)
- 1 egg
- 1 yellow onion (small diced)
- 15 g butter
- 2 tsp dried parsley
- 2 tsp italian herbs
- 65 g all-purpose flour (can vary, may need a little less or more)
Instructions
- 1
Break the pretzel rods into small pieces. Combine in a bowl with the hot milk and allow to steep for at least 15 minutes.
- 2
Cook the minced onion in some butter until translucent in color and add to the pretzel-milk mixture with the parsley and italian herbs. Season with some salt, pepper and add in the egg.
- 3
Allow to sit for another 5 minutes. Bring a large pot of water to a soft simmer. Using wet hands, shape dumplings.
- 4
Steep in the hot water for 20 minutes and serve with some pork beer goulash or anything that has a great sauce like my beef rouladen or cabbage rouladen.