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Bavarian Pretzel Dumplings 



Once you’ve had them, you will never go back to any other kind of dumplings!
The best way to describe them is probably chunky, full of flavors, fitting to everything!
Everything that has a dark sauce (pot roast, goulash, …) should be enjoyed with Bavarian Pretzel Dumplings!
It’s very important that you cook them in water WITH chicken stock, that’s what bring the flavor explosion!
The first time I made them for my husband he was so blown away and now he also only wants those dumplings!
And guess what?! You can turn them into a dessert dish too :) Simply substitute the parsley with brown sugar, leave out the onion and pepper and cook in sugar water – serve with warm vanilla sauce :)

Bavarian Pretzel Dumplings 
Recipe type: Dinner
What you need
  • 3 Pretzels (I use the frozen ones and bake them real quick before)
  • 1 Kaiser bun
  • 3-4 tablespoons bread crumbs
  • 3 tablespoons parsley
  • 1 tablespoon butter
  • 1 small onion, chopped very finely
  • 1 cup milk
  • 3 eggs
  • salt and pepper to taste
  • 2 cups chicken stock
How you make it
  1. Chop or rip your pretzels and bun in very small pieces
  2. Cook onions and parsley in butter until onions are soft
  3. Add milk to the skillet or pot and let get hot
  4. Right before the milk starts boiling take away from heat and pour over pretzel pieces
  5. Let rest 10 minutes
  6. Add eggs, salt, pepper and bread crumbs and mix and knead until very well combined (works best with a spatula)
  7. Let rest 30 minutes
  8. Bring a big pot of water with the chicken stock to a boil
  9. Form balls out of the dough (a little bigger than golf balls)
  10. Cook them for about 15-20 minutes then serve :)


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