Hans Rockenwagner had a restaurant here in LA and I tried 'em there. Did not suck. Here's his REC:
If nothing else, the process for making the "knödel" is something I'd never encountered previously.
Pretzel Knödel
from Hans Rockenwagner
½ cup MILK
¼ cup UNSALTED BUTTER
1 MEDIUM ONION, coarsely chopped
1/3 cup coarsely chopped FLAT-LEAF PARSLEY
6 oz UNSALTED SOFT PRETZELS, cut into ¾ inch cubes
3 LARGE EGGS, lightly beaten
1 tsp SALT
½ tsp FRESHLY GROUND NUTMEG
2 Tbsp finely chopped PARSLEY
In a small saucepan, heat the milk over low heat until nearly simmering, then set aside. In a medium skillet, heat 2 Tbsp for the butter over medium-low heat. Add the onions and sauté for 3- 4 minutes or until softened. Add the parsley, stir together for 1 minute, then remove from the heat and set aside.
Place the pretzel pieces in a large mixing bowl, pour the warm milk over them and stir to mix. Add the eggs, mix well and add the sautéed onion, salt, pepper and nutmeg. Stir the mixture again and let sit for 5 minutes.
Turn half the mixture out onto a 15”-long piece of heavy-duty plastic wrap place horizontally on the work surface. Spread the mixture along the center of the plastic to form a roughly even sausage shape, about 8 inches long. Wrap the long bottom edge of plastic up and over the sausage, then bring the top edge up and over the bottom edge, encasing the dough. While holding the mixture in at one end, twist the other end several times and tie a double knot in it. Hold the sausage upright with the knotted end down and let the mixture settle and compact, pressing out the excess air through the top end while you hold it closed loosely enough for the air to excape. Twist the top end several times and tie a double knot in it. Cut off the excess plastic at the ends and tie the sausage snugly once in the center. Repeat the process with the remaining mixture.
Fill a large rectangular roasting pan with water and bring it to a simmer over medium heat. Add the sausages and simmer for 25 minutes, or until firm, turning them over halfway through the cooking time. Cool to room temperature then chill. (At this point, 1 of the sausages can be frozen for future use. When ready to use, thaw for 1 hour at room temperature, then continue with the recipe. )
Remove the plastic wrap, then slice the chilled sausage with a serrated knife into ¾ inch rounds. Heat the remaining 2 Tbsp butter in a large nonstick skillet over medium-high heat. Add the knödel and sauté for 2 minutes on each side, or until golden. Sprinkle with the parsley and serve immediately or within 5 minutes.
