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!
Servings: 4 servings
Calories: 158kcal
Ingredients
Brezelknödel
- 12 large pretzel rods
- 200 ml milk hot
- 1 yellow onion small diced
- 15 g butter
- 2 teaspoon dried parsley
- 2 teaspoon italian herbs
- 65 g all-purpose flour can vary, may need a little less or more
- 1 egg
Instructions
- Break the pretzel rods into small pieces. Combine in a bowl with the hot milk and allow to steep for at least 15 minutes. Squeeze out any liquid and discard.12 large pretzel rods, 200 ml milk
- Cook the minced onion in some butter until translucent in color and add to the squeezed out pretzels along with the parsley, Italian herbs and flour. Season with some salt, pepper and add in the egg.1 egg, 1 yellow onion, 15 g butter, 2 teaspoon dried parsley, 2 teaspoon italian herbs, 65 g all-purpose flour
- Allow to sit for another 5 minutes. Bring a large pot of water to a soft simmer. Using wet hands, shape dumplings.
- 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.
Notes
Leftover dumplings are amazing cut into slices and sautéed in some butter. You can of course also make these using leftover homemade pretzels, but we never have any.
Nutrition
Calories: 158kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 98mg | Potassium: 172mg | Fiber: 1g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg