Brezelknödel (Pretzel Dumplings)

Name: Brezelknödel (Pretzel Dumplings)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: German
Ingredients: SIGNATURE SELECTS Pretzel Rods; O Organics Milk, Low Fat, Organic; Crunch Easter Flatback Egg; Organic Onion; Land O Lakes Butter, with Olive Oil & Sea Salt; Litehouse Parsley, Freeze Dried; Gourmet Garden™ Lightly Dried Italian Herbs; Gold Medal All Purpose Flour with Resealable Bag

Serves 4

30 mins prep

20 mins cook

50 mins total

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!

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Break the pretzel rods into small pieces. Combine in a bowl with the hot milk and allow to steep for at least 15 minutes.

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.

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.