Czech Bread Dumplings (Knedlíky)

Gather all ingredients.

Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes. (Prep time: 10 minutes)

Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough. (Prep time: 5 minutes)

Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes. (Prep time: 3 minutes)

Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours. (Prep time: 5 minutes, Rise time: 2 hours)

Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball. (Prep time: 2 minutes)

Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide. Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes. (Prep time: 10 minutes, Proof time: 20-25 minutes)

Meanwhile, bring a large pot of salted water to a steady simmer. (Prep time: 10 minutes)

Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes. (Cook time: 20 minutes)

Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center. (Prep time: 2 minutes)

Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate. Repeat Steps 9 to 11 to cook remaining dough. (Prep time: 10 minutes)

Serve and enjoy.