{"id":3957,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/semmelknodel\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"semmelknodel","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/semmelknodel\/","title":{"rendered":"Semmelkn\u00f6del"},"content":{"rendered":"\n<style>\n#recipe-sr-semmelknodel{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 60px;\n  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h3::before{background:#999}\n  #recipe-sr-semmelknodel .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-semmelknodel .gj-rail,#recipe-sr-semmelknodel .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-semmelknodel .gj-rail-t,#recipe-sr-semmelknodel .gj-rail-stop b,#recipe-sr-semmelknodel .gj-close .gj-serif{color:#000}\n  #recipe-sr-semmelknodel .gj-rail-stop span,#recipe-sr-semmelknodel .gj-rail-sum,#recipe-sr-semmelknodel .gj-close p{color:#222}\n  #recipe-sr-semmelknodel .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-semmelknodel .gj-rail-track::before{background:#999}\n  #recipe-sr-semmelknodel .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-semmelknodel .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-semmelknodel .gj-ing-group,#recipe-sr-semmelknodel .gj-steps>li,#recipe-sr-semmelknodel .gj-rail,#recipe-sr-semmelknodel .gj-close,#recipe-sr-semmelknodel .gj-nutri-row,#recipe-sr-semmelknodel .gj-fact{break-inside:avoid}\n  #recipe-sr-semmelknodel .gj-sec h2,#recipe-sr-semmelknodel .gj-stage{break-after:avoid}\n  #recipe-sr-semmelknodel .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}\n}\n<\/style>\n<article id=\"recipe-sr-semmelknodel\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">Austrijska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Semmelkn\u00f6del<\/b> od starog peciva <span class=\"gj-serif\">sa lukom, per\u0161unom i muskatnim ora\u0161\u010di\u0107em<\/span><\/h2>\n\n  <p class=\"gj-sub\">Meke austrijske Semmelkn\u00f6del od suvih zemi\u010dki, toplog mleka, jaja, putera, luka i per\u0161una, oblikovane bez vi\u0161ka bra\u0161na i kuvane na blagoj temperaturi.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Knedle i prilog<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Odmor ili hla\u0111enje:<\/i> <b>25 min<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>1 h 10 min<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">8 knedli \/ 4 porcije<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 410 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Semmelknodel-1.webp\" alt=\"Austrijske Semmelkn\u00f6del knedle od peciva u sme\u0111em umaku sa per\u0161unom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Knedle na fotografiji stoje u umaku, ali se kuvaju odvojeno i spajaju sa jelom tek u tanjiru.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Knedla koja \u010duva komade hleba umesto da ih pretvori u pastu<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Semmelkn\u00f6del su austrijske hlebne knedle namenjene jelima sa sokom ili umakom. Pripremaju se od suvih zemi\u010dki ili belog peciva, toplog mleka, jaja, luka, putera, per\u0161una i muskatnog ora\u0161\u010di\u0107a. Dobra knedla upija umak, ali ne raspada se; u preseku se vide nepravilni komadi hleba povezani mekom masom. Takva struktura nastaje pa\u017eljivim natapanjem i kratkim me\u0161anjem, ne velikom koli\u010dinom bra\u0161na.<\/p>\n    <p>Pecivo staro jedan do dva dana najbolje prima mleko. Sve\u017ee zemi\u010dke su elasti\u010dne, lepe se u kugvu i tra\u017ee dodatne suve sastojke. Potpuno tvrdo pecivo upija neujedna\u010deno i ostavlja suva jezgra. Kockice veli\u010dine oko centimetar prelivaju se toplim, ne vrelim mlekom. \u010cinija se nekoliko puta protrese, a masa ostavlja deset do petnaest minuta bez gnje\u010denja. Tako svaki komad omek\u0161a, ali zadr\u017eava ivice.<\/p>\n    <p class=\"gj-pull\">Probna knedla re\u0161ava odnos vlage i veziva pre nego \u0161to cela tura u\u0111e u vodu.<\/p>\n    <p>Luk se pr\u017ei na puteru do staklaste meko\u0107e, bez braon boje. Tamno pr\u017een luk dominirao bi blagim ukusom knedle i unosio tvrde komade. Jaja se lagano umute sa per\u0161unom, biberom, muskatnim ora\u0161\u010di\u0107em i solju, zatim se sve spaja \u0161irokom ka\u0161ikom ili rukom. Masa se sabija samo toliko da se dr\u017ei. Posle odmora procenjuje se prava gustina: vla\u017ena \u0161aka mora mo\u0107i da oblikuje kuglu bez curenja i pucanja.<\/p>\n    <p>Probna knedla je najpouzdanija kontrola. Mala kugla spu\u0161ta se u vodu koja jedva klju\u010da. Ako po\u010dne da se otvara, masa dobija jednu do dve ka\u0161ike prezli i jo\u0161 pet minuta odmora. Ako je \u010dvrsta i suva, dodaje se malo mleka. Bra\u0161no se koristi samo u maloj koli\u010dini, kada je pecivo naro\u010dito vla\u017eno. Cilj nije glatko testo, ve\u0107 povezani komadi.<\/p>\n    <p>Knedle se kuvaju na blagoj temperaturi 15\u201320 minuta, u \u0161irokoj posudi sa dovoljno prostora. Sna\u017eno klju\u010danje o\u0161te\u0107uje povr\u0161inu i udara ih jednu o drugu. Gotove knedle isplivaju, blago se uve\u0107aju i elasti\u010dne su pod dodirom. Jedna se prese\u010de radi provere; sredina ne sme biti mokra ni bra\u0161nasta. Poslu\u017euju se odmah uz pe\u010denje, gula\u0161, gljive ili so\u010divo, gde preuzimaju deo umaka bez gubitka oblika.<\/p>\n    <p>Veli\u010dina knedli uti\u010de na odnos meke sredine i povr\u0161ine koja prima umak. Osam komada od ove koli\u010dine daje uobi\u010dajen prilog; dvanaest manjih knedli prikladnije je za supu ili degustacionu porciju. Vaga poma\u017ee da razlika ne bude velika, ali masa se ne sabija sna\u017eno radi savr\u0161enog oblika. Povr\u0161ina mo\u017ee ostati blago neravna, sve dok nema otvorenih pukotina kroz koje voda ulazi u sredinu.<\/p>\n    <p>Semmelkn\u00f6del se mogu pripremiti ranije, ali najbolje podnose \u010duvanje kada se potpuno skuvaju i brzo ohlade. Sirova masa sa jajima i natopljenim hlebom ne ostavlja se dugo na sobnoj temperaturi. Za ponovno serviranje para vra\u0107a meko\u0107u bez ispiranja ukusa. Se\u010denje hladnih knedli na kri\u0161ke i kratko pr\u017eenje na puteru daje drugi prilog sa zlatnim ivicama, naro\u010dito uz jaja ili pe\u010durke.<\/p>\n    <p>Voda za kuvanje ne treba da bude jako slana, po\u0161to knedle ve\u0107 dobijaju so iz peciva i mase. \u0160erpa se puni dovoljno duboko da kugle slobodno plutaju. Nakon va\u0111enja ne ispiraju se hladnom vodom; takav postupak hladi skrobnu povr\u0161inu i ote\u017eava prijanjanje umaka. Kratko ce\u0111enje je sasvim dovoljno.<\/p>\n    <p>Tople knedle se iznose u zagrejanoj posudi kako se spolja\u0161njost ne bi brzo stegla. pre nego \u0161to stignu do stola.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Od suvih kockica do meke hlebne knedle<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Pecivo se preliva toplim mlekom i miruje bez gnje\u010denja.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:15<\/b><span>Luk, jaja, per\u0161un i za\u010dini povezuju vla\u017ene kockice.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:30<\/b><span>Probna knedla proverava da li masa tra\u017ei prezle ili malo mleka.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:50<\/b><span>Osam knedli zavr\u0161ava tiho kuvanje i odmah se slu\u017ei uz umak.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Suve zemi\u010dke se seku na kockice i prelivaju toplim mlekom. Luk se omek\u0161ava na puteru, pa se dodaje sa jajima, per\u0161unom, muskatnim ora\u0161\u010di\u0107em, biberom i solju. Masa se kratko povezuje i odmara deset minuta. Mala probna knedla kuva se radi provere; prezle se dodaju samo ako se masa otvara. Oblikuje se osam kugli i kuva 15\u201320 minuta u vodi koja jedva klju\u010da. Gotove knedle isplivaju, blago se uve\u0107aju i imaju mek presek sa vidljivim komadima peciva. Slu\u017ee se odmah uz pe\u010denje ili druga jela sa umakom. Probna knedla odre\u0111uje da li masa tra\u017ei malo prezli ili mleka, pa cela tura ulazi u vodu tek kada oblik ostane stabilan.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h3>Za knedle<\/h3>\n        <ul>\n          <li><b>300 g suvih belih zemi\u010dki ili peciva<\/b> \u2014 <em>ise\u010deno na kockice od 1 cm<\/em><\/li>\n          <li><b>300 ml punomasnog mleka<\/b> \u2014 <em>toplo, ne vrelo<\/em><\/li>\n          <li><b>3 velika jaja<\/b> \u2014 <em>lagano umu\u0107ena<\/em><\/li>\n          <li><b>1 srednja glavica crnog luka<\/b> \u2014 <em>vrlo sitno seckan<\/em><\/li>\n          <li><b>40 g neslanog putera<\/b> \u2014 <em>za luk<\/em><\/li>\n          <li><b>4 ka\u0161ike seckanog per\u0161una<\/b> \u2014 <em>list bez grubih stabljika<\/em><\/li>\n          <li><b>50 g finih prezli<\/b> \u2014 <em>dodavati samo po potrebi<\/em><\/li>\n          <li><b>20 g glatkog p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>za veoma vla\u017enu masu<\/em><\/li>\n          <li><b>1\/4 ka\u0161i\u010dice muskatnog ora\u0161\u010di\u0107a<\/b> \u2014 <em>sve\u017ee narendan<\/em><\/li>\n          <li><b>1\/2 ka\u0161i\u010dice crnog bibera<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li>\n          <li><b>7 g fine soli<\/b> \u2014 <em>deo u masu, deo u vodu<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Alergeni su gluten, mleko i jaja. Bezglutensko pecivo mo\u017ee da se koristi, ali obi\u010dno tra\u017ei du\u017ei odmor i pa\u017eljiviju koli\u010dinu mleka. Masa se ne proba sirova zbog jaja.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Natapanje i masa<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Natopite pecivo<\/p>\n        <p class=\"gj-step-x\">Kockice peciva stavite u veliku \u010diniju i ravnomerno prelijte toplim mlekom. Lagano prome\u0161ajte jednom i ostavite 12\u201315 minuta.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Omek\u0161ajte luk<\/p>\n        <p class=\"gj-step-x\">Puter zagrejte na srednjoj vatri, dodajte luk i pr\u017eite 5 minuta, dok ne postane staklast bez tamnjenja. Ohladite nekoliko minuta.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Pove\u017eite sastojke<\/p>\n        <p class=\"gj-step-x\">Jaja pome\u0161ajte sa 3 ka\u0161ike per\u0161una, muskatnim ora\u0161\u010di\u0107em, biberom i 5 g soli. Dodajte pecivu zajedno sa lukom i kratko spojite rukom.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Odmorite masu<\/p>\n        <p class=\"gj-step-x\">Ostavite 10 minuta. Masa treba da se dr\u017ei kada se blago stisne, a pojedina\u010dne kockice jo\u0161 da budu vidljive.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Provera i kuvanje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Skuvajte probnu knedlu<\/p>\n        <p class=\"gj-step-x\">Oblikujte malu kuglu i spustite je u vodu koja blago klju\u010da. Kuvajte 5 minuta; ako se otvara, ume\u0161ajte prezle po jednu ka\u0161iku i odmorite jo\u0161 5 minuta.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Oblikujte osam knedli<\/p>\n        <p class=\"gj-step-x\">Vla\u017enim rukama podelite masu na osam jednakih delova i oblikujte \u010dvrste kugle. Bra\u0161no dodajte samo ako ni prezle ne stabilizuju vrlo vla\u017enu masu.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Kuvajte tiho<\/p>\n        <p class=\"gj-step-x\">U \u0161irokoj \u0161erpi zagrejte vodu sa preostala 2 g soli. Spustite knedle i kuvajte 15\u201320 minuta na jedva primetnom klju\u010danju, uz jedno pa\u017eljivo okretanje.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Proverite sredinu<\/p>\n        <p class=\"gj-step-x\">Izvadite jednu knedlu i presecite. Sredina treba da bude topla, meka i povezana, bez mokre ili bra\u0161naste zone; temperatura treba da bude najmanje 74 \u00b0C.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Serviranje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Ocedite i zavr\u0161ite<\/p>\n        <p class=\"gj-step-x\">Knedle vadite \u0161upljikavom ka\u0161ikom, ostavite nekoliko sekundi da se ocede i pospite preostalim per\u0161unom. Poslu\u017eite odmah uz vreo umak.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i slaganje ukusa<\/h3>\n    <p>Po dve Semmelkn\u00f6del knedle \u010dine jednu porciju priloga. Najbolje prate svinjsko ili gove\u0111e pe\u010denje, gula\u0161, sos od pe\u010duraka ili so\u010divo. Umak se sipa u tanjir ili preko prese\u010dene knedle neposredno pred jelo.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Kuvane knedle \u010duvaju se do tri dana u fri\u017eideru. Podgrevaju se na pari 8\u201310 minuta ili u pokrivenoj posudi sa malo vode do 74 \u00b0C. Mogu da se nare\u017eu i zapeku na puteru. Zamrzavaju se kuvane, pojedina\u010dno, do dva meseca.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Polovina per\u0161una mo\u017ee da se zameni vla\u0161cem. Sitne kockice dimljene slanine dodaju se samo kada knedle nisu vegetarijanske. Deo mleka mo\u017ee da se zameni blagim bujonom. Od iste mase pravi se rolat u krpi, koji se kuva i se\u010de na kri\u0161ke.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Mleko se dodaje prema suvo\u0107i peciva. Masa se ne pretvara u pastu. Probna knedla je obavezna kod svake nove vrste hleba. Potrebni su velika \u010dinija, \u0161iroka \u0161erpa, \u0161upljikava ka\u0161ika, vaga i termometar sa tankom sondom.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 410 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 52 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 14 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 16 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 3 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 650 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 2 knedle. <b>Alergeni:<\/b> Alergeni su gluten, mleko i jaja. Vrednosti su pribli\u017ena procena po porciji na osnovu standardnih referentnih podataka; stvarni rezultat zavisi od brendova, obrade, upijanja i veli\u010dine porcije.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Vidljivi komadi peciva u preseku znak su da je masa povezana, a ne preme\u0161ena.<\/p>\n    <p>Semmelkn\u00f6del uspevaju kada se hlebu da vreme da upije mleko, a gustina proveri pre cele ture. Blago kuvanje \u010duva kuglu, dok meka sredina ostaje spremna da primi umak.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-semmelknodel\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Semmelkn\u00f6del od starog peciva sa lukom, per\u0161unom i muskatnim ora\u0161\u010di\u0107em\",\n  \"description\": \"Semmelkn\u00f6del od starog belog peciva natopljenog mlekom, sa jajima, lukom, puterom, per\u0161unom i muskatnim ora\u0161\u010di\u0107em, kuvane u blago klju\u010daloj vodi.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Semmelknodel-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Semmelknodel-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Semmelknodel-1.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Knedle i prilog\",\n  \"cookingMethod\": \"Natapanje, oblikovanje i kuvanje\",\n  \"keywords\": \"hlebne Semmelkn\u00f6del, knedle od starog peciva, austrijske hlebne knedle, Semmelkn\u00f6del kao prilog, knedle sa per\u0161unom i lukom\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT1H10M\",\n  \"recipeYield\": \"8 knedli \/ 4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"410 kcal\",\n    \"carbohydrateContent\": \"52 g\",\n    \"proteinContent\": \"14 g\",\n    \"fatContent\": \"16 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"650 mg\",\n    \"servingSize\": \"2 knedle\"\n  },\n  \"recipeIngredient\": [\n    \"300 g suvih belih zemi\u010dki ili peciva\",\n    \"300 ml punomasnog mleka\",\n    \"3 velika jaja\",\n    \"1 srednja glavica crnog luka\",\n    \"40 g neslanog putera\",\n    \"4 ka\u0161ike seckanog per\u0161una\",\n    \"50 g finih prezli\",\n    \"20 g glatkog p\u0161eni\u010dnog bra\u0161na\",\n    \"1\/4 ka\u0161i\u010dice muskatnog ora\u0161\u010di\u0107a\",\n    \"1\/2 ka\u0161i\u010dice crnog bibera\",\n    \"7 g fine soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Natapanje i masa\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Natopite pecivo\",\n          \"text\": \"Kockice peciva stavite u veliku \u010diniju i ravnomerno prelijte toplim mlekom. Lagano prome\u0161ajte jednom i ostavite 12\u201315 minuta.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ajte luk\",\n          \"text\": \"Puter zagrejte na srednjoj vatri, dodajte luk i pr\u017eite 5 minuta, dok ne postane staklast bez tamnjenja. Ohladite nekoliko minuta.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pove\u017eite sastojke\",\n          \"text\": \"Jaja pome\u0161ajte sa 3 ka\u0161ike per\u0161una, muskatnim ora\u0161\u010di\u0107em, biberom i 5 g soli. Dodajte pecivu zajedno sa lukom i kratko spojite rukom.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Odmorite masu\",\n          \"text\": \"Ostavite 10 minuta. Masa treba da se dr\u017ei kada se blago stisne, a pojedina\u010dne kockice jo\u0161 da budu vidljive.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Provera i kuvanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte probnu knedlu\",\n          \"text\": \"Oblikujte malu kuglu i spustite je u vodu koja blago klju\u010da. Kuvajte 5 minuta; ako se otvara, ume\u0161ajte prezle po jednu ka\u0161iku i odmorite jo\u0161 5 minuta.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Oblikujte osam knedli\",\n          \"text\": \"Vla\u017enim rukama podelite masu na osam jednakih delova i oblikujte \u010dvrste kugle. 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