Bread Dumpling Logs

The German name for these bread dumpling logs is “Serviettenknödel”, which means napkin dumpling, as they were cooked in the old days in a napkin or kitchen towel. In this recipe we choose a less messy way and used aluminum foil, but the taste remains sooo delicious.

Bread Dumpling Logs - Serviettenknödel

Angela Schofield
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Side Dishes
Cuisine Bavarian, German
Servings 8 portions


  • 18 oz. bread cubes or stuffing mix
  • 4 eggs
  • 2 ½ cups milk
  • 1 ½ sticks butter
  • 1 large onion
  • 1 tbsp. salt
  • 1 bunch parsley


  • Melt butter on medium heat in a medium sized pan.
  • Peel onion, cut into fine cubes and add to the pan.
  • Cook onions until soft and translucent. This will take about 5 to 10 minutes.
  • In the meantime mix eggs, milk and salt.
  • Remove parsley stems and chop the leaves finely.
  • Add bread cubes to a large bowl.
  • Pour milk mixture over the bread cubes and mix well.
  • Add onion mixture and parsley to the bowl and mix well again.
  • Allow the bread mixture to rest for about 1 hour.
  • Bring about 1 gallon of water to a boil in a large pot.
  • In the meantime prepare four 2-feet long sheets of non-stick aluminum foil.
  • Add one quarter of the bread mixture on each sheet and roll into a log. Twist both ends of the log to close tightly. Make sure the rolls are filled well and no air pockets have build.
  • Set rolls into the boiling water and let simmer on medium heat for 45 min.
  • Remove rolls from the water, let cool to touch and remove foil.
  • Cut each log into ½-inch slices, brush with butter and serve.