Knodelbrot advice needed!!

Advice needed for how to make Knodelbrot from the Alto Adige

SusanMcKennaGrant on 14 Sep 2025 at 06:34

I have been working on ways to make the knodelbrot that is sold commercially in the Alto Adige to make canederli. Canederli are called "knodel" in German and are also made in the nearby South Tyrol. Home cooks apparently favour making them with stale kaiser rolls or buy these bags of ready made knodelbrot which are sold in the local bakeries.

They are amazing,  shelf stable, light as a feather and do not get heavy and hard over time like bread does if just left to stale at room temperature. They make very light canederli, not heavy at all and delicious. Does anyone know how this is acheived? I have tried just drying out the bread at room temperature. That works initially but over time the cubes get too heavy and result in denser, heavier canederli. Perhaps the bread is cubed and dehydrated rather then just left to stale at room temp? If so any advice on times and temp? I have visited the region many times and always bring knodelbrot home with me. I've used it over a year later and it is still stable and very light.  Anyone out there with any technical knowledge on how I might be able  achieve making my own?  The cubes are about 1cmx1cm. 

Thanks in advance!