Brezelknödel (Pretzel Dumplings)

Method4 steps · about 50 min

1. 1

   Step 1: Break the 12 large snack pretzel rods into small pieces. Pour over the 200 ml hot milk and soak for at least 15 minutes. Squeeze out and discard any excess liquid.

   Steep pretzels · 15 minUses 12 large pretzel rods · 200 ml milk (hot)

2. 2

   Step 2: Finely dice the onion. Cook it in the 15 g butter until translucent, then add to the squeezed pretzel pieces with the 2 tsp dried parsley, 2 tsp Italian herbs, egg (1) and salt and pepper to taste. Mix in about 65 g flour, using slightly less or more as needed for a mixture that holds together.

   Uses milk-soaked squeezed pretzel pieces · 1 yellow onion (small diced) · 15 g butter · 2 tsp dried parsley · 2 tsp italian herbs · About 65 g all-purpose flour, adjusted slightly as needed to bind the dumplings · 1 egg · Salt to taste for the dumpling mixture

3. 3

   Step 3: Rest the mixture for 5 minutes. Bring a large pot of water to a gentle simmer. Wet your hands and shape the rested mixture into dumplings.

   Rest mixture · 5 minUses mixed pretzel-dumpling mixture · Water as needed for gently simmering the dumplings and wetting hands

4. 4

   Step 4: Lower the shaped dumplings into the gently simmering water and let them steep for about 20 minutes, maintaining a gentle simmer rather than a rolling boil. Lift out and serve as a side with a prepared sauce or roast of your choice.

   Cook dumplings · 20 minUses shaped pretzel dumplings · gently simmering cooking water