Recipes Dinner Pasta and Noodle Dishes Dumplings Pretzel-and-Mustard Dumplings 5.0 (1) 1 Review Dumplings made of day-old pretzels and bound with egg are common in Germany; they're a delicious way to use up stale bread and are great to serve alongside Roasted Goose Legs, soaking up gravy on the plate. Food & Wine editor Melanie Hansche's version, an homage to the flavors of her hometown of Garmisch-Partenkirchen in Bavaria, uses pretzel rolls, which she leaves out on the kitchen counter, uncovered, overnight. If you can't source pretzel rolls, any plain bread rolls will do. You can make the dumplings the day before and refrigerate overnight before simmering them to serve. It's not traditional to make them with mustard, but Hansche likes to add some to hers: "It's a such a lovely bedfellow with pretzels!" she says. These dumplings can be made 1 day ahead; just cover and chill until you are ready to cook them. By Melanie Hansche Melanie Hansche Title: Deputy Editor, Food & WineLocation: Easton, PennsylvaniaEducation: Melanie has a graduate diploma in journalism from the University of Technology, Sydney, and a bachelor of arts with a double major in English literature and politics from Macquarie University.Expertise: food, travel, recipes, restaurants.Experience: Melanie Hansche has been the deputy editor at Food & Wine since 2018, where she spearheads both its travel and home coverage, develops recipes close to her heart (crumpets, anyone?), and often writes about her experiences of being a restaurant owner working in food media. Before joining F&W, she was the editor-in-chief of Organic Life at Rodale, oversaw the company's test kitchen, and acted as food director across all its brands. Melanie spent her formative years at one of Australia's most successful food brands, Donna Hay magazine, as its executive editor. Since 2017, Melanie has been the co-owner of Tucker, an Aussie-inspired cafe and general store. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Greg DuPree Active Time: 40 mins Total Time: 1 hr Servings: 6 Ingredients 1 cup whole milk 16 ounces day-old pretzel rolls or bread rolls (about 5 rolls), very thinly sliced 1 tablespoon unsalted butter 1 medium-size white onion, finely chopped (about 1 cup) 2 large eggs, beaten 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon whole-grain mustard ¾ teaspoon fine sea salt, plus more for water ¼ teaspoon cracked black pepper ¼ teaspoon ground nutmeg Directions Microwave milk in a large microwavable bowl on high until hot, about 1 minute. Add pretzel roll slices; toss to evenly coat and absorb milk. Let soak 15 minutes. Meanwhile, melt butter in a small skillet over medium. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat, and let cool 10 minutes. Using your hands, break up bread in bowl into smaller pieces. Add onion mixture, eggs, parsley, mustard, salt, pepper, and nutmeg. Mix thoroughly using your hands to combine, kneading to form a sticky mixture. Divide mixture evenly into 8 (about 2 1/4-inch) balls (about 3 5/8 ounces each), and place on a large plate. (Dough will be wet and sticky but will hold its shape.) Bring a large pot of salted water to a boil over medium-high. Using a slotted spoon or a spider, gently lower dumplings into boiling water. Reduce heat to medium; simmer, turning dumplings occasionally, until dumplings are fluffy and a thermometer inserted into thickest portion registers 185°F, about 20 minutes. Remove dumplings from water using a slotted spoon. Serve warm. Make ahead Dumplings can be prepared through step 3 and stored overnight in an airtight container in refrigerator. Originally appeared: December 2021 / January 2022 Rate It Print