Spiced German-Style Pretzel Dumplings with Mustard Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft, pillowy dumplings made from German pretzels, infused with warm spices, served with a tangy mustard cream sauce for a comforting twist. This german-inspired dumplings ready in about 35 minutes blends large, day-old German-style pretzels, milk, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 German cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 4 large day-old German-style pretzels into 1-inch cubes and place them in a large bowl. Warm 1 cup milk until just warm (about 100°F) and pour over the pretzel cubes. Let soak for 10 minutes until softened.
  2. Step 2: In a small saucepan, melt 2 tbsp unsalted butter over low heat. Once melted, whisk in 2 large eggs, 1/2 tsp ground nutmeg, 1 tsp salt, and 1/4 tsp black pepper until smooth.
  3. Step 3: Pour the egg mixture over the soaked pretzels and mix gently. Add 1/4 cup all-purpose flour and stir until a sticky dough forms.
  4. Step 4: Bring a large pot of salted water to a gentle simmer. Using wet hands, shape the dough into 8 equal dumplings about 2 inches in diameter.
  5. Step 5: Carefully drop the dumplings into the simmering water and cook for 15 minutes, gently stirring occasionally to prevent sticking. The dumplings will float when cooked through.
  6. Step 6: Meanwhile, prepare the mustard cream sauce by combining 3 tbsp Dijon mustard and 1/2 cup heavy cream in a small saucepan over low heat. Stir continuously until the sauce thickens slightly, about 3-4 minutes.
  7. Step 7: Remove dumplings with a slotted spoon, drain well, and serve topped with the warm mustard cream sauce and a sprinkle of 2 tbsp chopped fresh parsley.

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Frequently asked questions

How long does Spiced German-Style Pretzel Dumplings with Mustard Cream Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spiced German-Style Pretzel Dumplings with Mustard Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spiced German-Style Pretzel Dumplings with Mustard Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced German-Style Pretzel Dumplings with Mustard Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced German-Style Pretzel Dumplings with Mustard Cream Sauce?

German dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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