While the calendar might prompt us to embrace the warm spices of autumn, there’s a distinct craving that emerges this time of year—a yearning for the hearty, comforting flavors of Oktoberfest. Imagine indulging in crispy schnitzel, perfectly soft pretzels, or delicately spiced Weisswurst alongside a dollop of traditional Bavarian mustard. For many, these classic German dishes evoke a sense of warmth and tradition, but one particular culinary delight consistently captures the hearts of carb-lovers everywhere: German Spaetzle.
These tender, irregularly shaped dumplings are a staple in German cuisine, renowned for their versatility and satisfying texture. Whether served as an elegant side dish to a robust Sauerbraten, soaking up rich gravy with every bite, or elevated to a main course, Spaetzle offers an authentic taste of Germany right in your home kitchen. Their unique appeal lies in their ability to adapt, pairing beautifully with a myriad of meats, vegetables, and even sweet toppings.
Our favorite way to enjoy these delightful dumplings involves a simple yet incredibly flavorful preparation: tossing them with lightly browned butter, perfectly caramelized onions, a generous sprinkle of fresh chives, and a delicate crust of toasted Panko breadcrumbs for a delightful textural contrast. This combination transforms humble Spaetzle into an unforgettable culinary experience that’s both rustic and refined. The aroma alone is enough to transport you to a bustling German biergarten, no matter the season.
What Exactly Are Spaetzle? The Quintessential German Dumpling
Often referred to as German egg noodles or dumplings, Spaetzle (spelled “Spätzle” in German, meaning “little sparrow”) are a beloved component of Southern German, Austrian, Swiss, and Alsatian cuisine. Unlike traditional pasta, which is rolled and cut, Spaetzle dough is a soft, wet batter that’s typically pressed or scraped directly into boiling water. This method creates small, rustic, and wonderfully chewy pieces that are distinctively irregular in shape—a hallmark of their homemade charm.
The beauty of Spaetzle lies in its comforting simplicity. Made from basic pantry staples like flour, eggs, milk, and water, these dumplings boast a surprisingly delicate texture. Their slightly toothsome chewiness makes them an ideal vehicle for absorbing sauces, gravies, and melted butter, ensuring every forkful is packed with flavor. They are the ultimate comfort food, deeply satisfying and wonderfully versatile, making them a perfect addition to any meal.
For years, I, like many others, held the misconception that Spaetzle was a complex dish, reserved for skilled chefs in authentic German restaurants. The thought of recreating those perfect, tender dumplings at home seemed daunting, a labor of love requiring hours of dedicated effort. However, I was pleasantly surprised to discover just how incredibly easy and quick it is to prepare authentic German Spaetzle from scratch. This realization opened up a world of culinary possibilities, proving that restaurant-quality German comfort food is entirely achievable in your own kitchen.
The Surprisingly Simple Art of Making Homemade Spaetzle
Forget intricate techniques or specialized skills; the foundational Spaetzle dough is surprisingly straightforward. It’s less of a firm dough and more akin to a thick, elastic batter, effortlessly whisked together from a few essential ingredients: all-purpose flour, large eggs, and a combination of milk and water. Through countless experiments in my kitchen, I’ve found that using both milk and water, rather than just milk, is key. This careful balance prevents the dumplings from becoming overly dense, ensuring each piece is light, tender, and perfectly chewy.
The preparation process is remarkably swift. The batter comes together in mere minutes, requiring little more than a good whisk and a bowl. Once prepared, the actual cooking is equally fast. As soon as the dumplings are introduced to boiling water, they cook rapidly, floating to the surface when done. This efficiency makes Spaetzle an ideal candidate for even a busy weeknight dinner, transforming what seems like a gourmet endeavor into an accessible, everyday meal. This speed and ease make homemade Spaetzle a true game-changer for those craving authentic German flavors without the fuss.
Achieving those perfectly formed Spaetzle dumplings is made significantly easier with the right tools. While traditionalists might prefer a cutting board and knife, modern kitchen gadgets offer a more convenient and consistent approach. Among these, the Spaetzle maker stands out as a true culinary ally. It’s a kitchen tool I initially hesitated to embrace, being generally wary of single-use gadgets that clutter counters. However, I can unequivocally say that my Spaetzle maker has earned its coveted spot in my kitchen arsenal.
Operating a Spaetzle maker is incredibly simple: it hooks securely onto the rim of a large pot of boiling, salted water. You simply fill its hopper halfway with the prepared batter and slide it across the perforated grater. As you move the hopper, perfectly sized, uniform Spaetzle droplets fall directly into the simmering water below, cooking almost instantly. For anyone considering incorporating this delightful German staple into their regular meal rotation, investing in a Spaetzle maker is a highly recommended choice. These practical tools are not only efficient but also surprisingly affordable, with many popular models ranging from just $6 to $12. They are widely available, both through online retailers and in most brick-and-mortar kitchen supply stores, making them an accessible upgrade for any home cook.
Even without a dedicated Spaetzle maker, creating these delicious dumplings is entirely feasible. The colander method is a time-honored technique that yields excellent results. To use this approach, you’ll need a sturdy colander with relatively large holes. Position the colander over a large pot of vigorously boiling water, ensuring it rests securely rather than requiring you to hold it, which can be challenging and unsafe with hot water. Using a rubber spatula, press spoonfuls of the Spaetzle batter through the holes of the colander, allowing the small pieces to drop directly into the boiling water. While this method can be a bit messier than using a specialized maker, it certainly gets the job done and allows you to enjoy homemade Spaetzle with minimal fuss. For a truly rustic touch, some purists even use a cutting board and knife, scraping small strips of dough into the water, yielding elongated, more irregular dumplings.
Unleashing Your Creativity: Delicious Spaetzle Variations
Once you’ve mastered the fundamental Spaetzle recipe and technique, a world of culinary possibilities opens up for customization. These tender dumplings serve as a blank canvas, ready to be adorned with flavors that cater to your personal preferences and regional culinary traditions. Whether you prefer a rich, savory experience or a surprisingly sweet treat, Spaetzle can be transformed to suit any palate.
For a truly indulgent and hearty dish, embrace the Austrian-style “macaroni and cheese” known as Käsespätzle. This popular variation involves tossing the freshly cooked Spaetzle and caramelized onions with generous amounts of grated Gruyère or Emmentaler cheese just before serving. The warmth of the dumplings melts the cheese into a luscious, gooey coating, creating an incredibly satisfying and deeply flavorful meal that’s perfect for cooler evenings.
If you prefer something a bit lighter yet equally traditional, simply omit the caramelized onions and toss the tender Spaetzle with a generous knob of melted butter and your favorite fresh herbs. Snipped chives and flat-leaf parsley offer a classic, vibrant combination, but don’t hesitate to experiment with fresh tarragon, thyme, or rosemary for different aromatic profiles. This minimalist approach allows the delicate flavor and comforting texture of the Spaetzle to truly shine through.
And for those with a sweet tooth, a unique and delightful variation exists: Kirschspätzle. I once enjoyed this surprising dessert at a charming German restaurant, where the Spaetzle were tossed with browned butter, a sprinkle of cinnamon and sugar, and plump, juicy cherries. It was an unexpected revelation, demonstrating the incredible versatility of these humble dumplings. Whether served savory or sweet, Spaetzle remains a celebrated cornerstone of German comfort food, proving that there’s always room for these delightful dumplings on your table, long after Oktoberfest officially ends.
Dive into the delightful world of German cooking with this easy-to-follow recipe for Spaetzle with Caramelized Onions and Herbs, a dish that promises warmth, flavor, and a touch of traditional European charm.
Print Recipe
Spaetzle with Caramelized Onions and Herbs
Feel free to substitute the herbs to your personal preferences. I love using snipped chives and parsley, but fresh tarragon, thyme, or rosemary would also be wonderful.
Makes about 5 cups of Spaetzle.
Inspired by “Spatzle,” The Cooking of Germany (Time-Life Foods of the World)
Ingredients
For the Spaetzle
- 3 cups all-purpose flour
- ½ teaspoon table salt
- ¼ teaspoon ground nutmeg
- 4 large eggs , lightly beaten
- ½ cup milk
- ½ cup water
To Serve
- 1 cup caramelized onions
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
- 2 tablespoons chopped flat-leaf parsley
- ¼ cup unseasoned Panko breadcrumbs toasted in 1/2 tablespoon unsalted butter and a pinch of salt (optional)
- kosher salt and freshly-ground black pepper to taste
Instructions
Make the Spaetzle
- In a large mixing bowl, whisk together the flour, table salt, and ground nutmeg until well combined. In a separate bowl or measuring cup, stir together the milk and water. Create a well in the center of the dry ingredients and pour in the milk-water mixture and the lightly beaten eggs. Whisk everything together thoroughly until the batter is smooth, thick, and elastic. Be sure to mix until no dry streaks of flour remain.
- Allow the Spaetzle batter to rest at room temperature for about 10-15 minutes while you prepare the boiling water. Bring a large pot of water to a vigorous rolling boil, adding a generous pinch of salt. While the water heats, set a colander into a large bowl filled with ice water; this will be used to cool the cooked Spaetzle. Carefully drop the batter into the boiling water using a Spaetzle maker. If you don’t have a maker, use a rubber spatula to press the batter, a few tablespoons at a time, through a colander with large holes, directly into the boiling water.
- Gently stir the Spaetzle in the boiling water to prevent them from sticking. Boil the dumplings until they float to the surface and are tender when tasted, typically 5-8 minutes. Once cooked, drain the Spaetzle thoroughly and immediately transfer them to the colander in the ice water to stop the cooking process and prevent them from becoming mushy. Repeat this process with the remaining batter until all the Spaetzle are cooked.
Serve the Spaetzle
- In a large nonstick skillet, melt the unsalted butter over medium heat. Cook the butter, stirring occasionally, until it turns a light-golden brown and smells nutty, about 3 minutes. Drain the cooled Spaetzle very well, ensuring no excess water remains, then add them to the skillet with the browned butter. Cook, stirring frequently, until the Spaetzle are heated through and lightly golden. Gently fold in the caramelized onions and chopped fresh herbs (chives and parsley). Season generously to taste with kosher salt (about 1/2 teaspoon, or more if needed) and freshly-ground black pepper. Serve the Spaetzle hot, optionally with a sprinkling of toasted Panko breadcrumbs for added crunch.
Nutrition Estimate
Nutrition information is automatically calculated and should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.