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Pretzel Dumplings with Mushroom Cream Sauce

Pretzel Dumplings

Pretzel dumplings are comfort food and when they come with a delicious mushroom cream sauce, a culinary dream comes true. These two things just go so well together, it’s like a match made in heaven!

Pretzel Dumplings with Mushroom Cream Sauce

Leftover Pretzels – is there such a thing?

One would think that pretzels are all eaten and there should never be something like a leftover pretzel. But truth be told, pretzels dry out pretty fast because of the salt on top. So, rather than gnawing on a dry pretzel, we’d get a fresh one and leave the dry pretzels for pretzel dumplings.

Pretzel dumplings are pretty much made the same way as regular dumplings from rolls, just with pretzels. I, however, don’t add bacon as I do with the other version. The reason is, that I think it would take away from the pretzel taste and I don’t want that. But you feel free to decide differently.

Mushroom cream sauce

In the video, I show a different dumpling technique than in the other dumpling recipe: Servietten Knödel = Napkin Dumplings. It’s a different way to shape the dumplings. Instead of several spheres, one creates a long string, wraps it into a napkin and boils it in the napkin. Once cooked through, you can then cut the dumpling in nice slices which looks pretty on the plate. The slices are also easier to fry, in case you have a leftover from the leftover pretzel dumplings. Well, nothing goes to waste here!

The Mushroom Cream Sauce

Pretzel Dumplings with sauce

This sauce is quite common in Germany. It is often made as a sauce with meat but also can stand along as a side for dumplings. This way it’s vegetarian and that is what I was going for in this recipe.

You can make this sauce with any (edible) mushrooms that you like. My favorite is to make it with chanterelles but they are hard to get here in Texas and also quit expensive.

If you don’t want to use the wine and prefer an alcohol free version of the mushroom sauce, just leave the wine out and use a little more broth.

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Pretzel Dumplings with sauce

Pretzel Dumplings

Barbara
Dumplings from leftover Pretzels
5 from 3 votes
Prep Time 50 minutes
Total Time 50 minutes
Course Dinner, Lunch (or Dinner), Side Dish, Sides
Cuisine Austria, Bavaria, German
Servings 4 portions

Equipment

large pot
fabric napkin, not dyed

Ingredients
 
 

  • 500 g Pretzel any kind or shape
  • 2 ct eggs
  • 500 ml milk warm
  • 1 medium onion
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tsp butter to fry

Instructions
 

  • Remove the salt from the pretzels and cut them into small pieces.
  • Put the pretzel pieces into a large bowl and add the milk but be careful: Don't add all at once, you might need less, depending on how dry the pretzels are.
  • Mix the milk and pretzels and let soak for a while.
  • Meanwhile, cut the onions into small cubes and fry them in some butter.
  • Check if the pretzels have soaked well, maybe add some more milk if needed. It should have a mushy but not liquid consistency, that still can be shaped.
  • In a small bowl, scramble the eggs and add the eggs and fried onions to the pretzel bowl.
  • Mix all well, add salt and pepper as needed (taste some of the mass to season right).
  • In a large pot, bring lightly salted water to a boil and reduce the heat so it only simmers lightly.
  • For napkin dumplings:
    Place a thick string of the mass onto the upper third of a fabric napkin. Roll the napkin around the mass, creating a tight kind of sausage. Close the ends with kitchen twine.
    For sphere shaped dumplings:
    Create several spheres, press them tight!
  • Place the dumplings into the water so they are mostly covered, and let simmer for 20 minutes.
  • Remove the dumplings from the water and remove the napkin and cut into slices (napkin dumplings only) and serve.
Keyword Oktoberfest, Pretzel, vegetarian
Tried this recipe?Let us know how it was!
cream sauce

Mushroom Cream Sauce

Barbara
5 from 2 votes
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Side Dish, Sides
Cuisine German

Equipment

pan

Ingredients
 
 

  • 400 g Mushrooms any kind but edible
  • 1 medium Onion
  • 90 ml White Wine
  • 250 ml Broth
  • 1 tbsp. Butter
  • 400 ml Cream
  • some Thyme dried or fresh
  • some Salt
  • some Pepper
  • 1 tbsp. olive oil or other cooking oil like avocado oil

Instructions
 

  • Clean the mushrooms with a damp fabric, remove the stems, and cut the heads into slices.
  • Dice the onion.
  • Heat a pan with the butter and oil.
  • Fry the onions and mushrooms in the pan.
  • Add the wine and let this cook until the wine is almost evaporated.
  • Now add the broth, and add the cream and bring to a boil.
  • Let boil for a little bit so the cream thickens.
  • Add the thyme, salt, and pepper to taste and serve.
Keyword glutenfree, keto, vegetarian
Tried this recipe?Let us know how it was!

About The Author

5 thoughts on “Pretzel Dumplings with Mushroom Cream Sauce”

    1. Christine,
      Wow, you are very fast! I just posted this recipe and you already made it – I’m impressed … and happy y’all liked it!
      Best,
      Barbara

Comments are closed.

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