Sourdough Spaetzle (German Noodles)
Delicious spaetzle, German-style dumpling noodles, made from scratch with sourdough discard. Homemade sourdough spaetzle is quick to whip up and makes the perfect side dish with dinner. I love coating the warm noodles in butter and sprinkling them with a favorite cheese for a comforting lunch or serving them alongside schnitzel and red cabbage. If you haven't tried German spaetzle yet, what are you waiting for?! It's incredibly easy and delicious.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 135 grams sourdough discard (1/2 cup)
- 4 large eggs (200 grams)
- 90 grams milk, 2% or whole is best (1/3 cup)
- 260 grams all purpose flour (1 3/4 cups)
- 6 grams salt (1 teaspoon)
- 1-2 grams ground nutmeg (1/4 teaspoon)
- 25 grams unsalted butter (2 Tablespoons)
- 30 grams grated parmesan cheese (or any favorite cheese) (1/4 cup or more to taste)
Instructions
- 1
Place a pot of water on the stove over medium-high heat. Bring to a boil. Add a few teaspoons of salt to the water.
- 2
While the water is heating, mix together the spaetzle batter. To a medium-sized bowl, whisk the sourdough discard, eggs and milk together until incorporated. Add the flour, salt and nutmeg. Mix together until it forms a thick batter.
- 3
With the water boiling, place the spaetzle maker (or colander) over the pot. Pour 1/2 cup of batter on top and use a spatula to push the batter through the holes and into the boiling water in a back and forth motion until all the batter is inside the boiling water.
- 4
Let the spaetzle cook for about 1-2 minutes. When it floats to the top, scoop it out and put it in a bowl. Repeat the process with another 1/2 cup of batter, pushing batter through the holes, cooking and then removing to a serving bowl. Continue cooking spaetzle until the batter is used up.
- 5
Add 2 Tablespoons of softened butter to the hot spaetzle and toss to combine. Sprinkle with your favorite cheese; parmesan, emmentaler and gruyere work well. This spaetzle is also delicious with a traditional German gravy. Enjoy!