Brezenknödel Recipe | Traditional Bavarian Pretzel Dumplings

Ingredients

• 8 cups (about 10 oz) day-old Bavarian pretzels, cut into 1/2-inch cubes
• 1 cup whole milk
• 3 large eggs
• 1 small yellow onion, finely diced
• 2 tablespoons unsalted butter
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon lemon zest
• 1/4 cup grated aged Emmental cheese
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 tablespoons fine dry breadcrumbs (as needed)
• Butter, for serving
• Chives, finely sliced, for garnish