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Do you want a fast and delicious home-made noodle recipe? Sourdough spaetzle is one of my favorite foods to make with my leftover sourdough discard. It takes five minutes to whip up the batter and even less time to boil the German-style spaetzle noodles. We toss them with a little butter and cheese, or even the creamy cheese sauce from my discard mac and cheese – but they are delicious with gravy and schnitzel too! Whenever my kids see spaetzle on the dinner menu, they get excited. These noodles are just delicious and one of our favorite quick meals.
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Sourdough spaetzle comes together so quickly, it takes longer for the water to boil than anything else!
Sourdough Discard in Spaetzle Batter
If you know me, you know I love throwing sourdough discard into almost anything–less waste and the fermentation benefits of sourdough. Yes please! In order to not have an overpowering sourdough flavor, I often use sourdough discard that is no more than a day or two old. Sometimes I’ll even use bubbly, fresh sourdough starter. These sourdough spaetzle German noodles taste great with a more pronounced sourdough flavor too. You can use refrigerated discard up to a week or two old if desired for more sourdough flavor.
Use a Spaetzle Maker
To make this sourdough spaetzle, you will want to use a spaetzle maker. I found mine on Amazon and it has been worth the purchase. We love spaetzle and how quick and easy this recipe is–so much better than a box of mac and cheese! The spaetzle maker looks like a cheese grater with holes, but has edges that will hold on to the side of a pot of boiling water. Using the included scraper, you push the batter back and forth over the holes allowing the batter to drop into the boiling water and cook up into the most delightful pasta/dumpling dish. If you don’t have a spaetzle maker you can try using a colander with a rubber spatula, pushing the batter through the holes and into the boiling water. Spaetzle is a classic German comfort food, and making it at home always brings back memories of the simple, hearty dishes my husband and I got to try while living in Germany during our childhoods, like this sourdough discard pide (German döner kebap bread).
Ingredients in Sourdough Spaetzle
- Sourdough Discard: I use 100% hydration discard.
- Eggs: Use large eggs that weigh about 50 grams each
- Milk: 2% is what I typically have on hand. Any type of milk will work in this recipe.
- All-Purpose Flour: You could also substitute a lower protein content flour. Don’t use bread flour.
- Salt: I use table salt.
- Nutmeg: I love the flavor of nutmeg in spaetzle. If you don’t like nutmeg, leave it out.
- Unsalted Butter: I always bake with unsalted butter and that’s what I have on hand. Toss the freshly cooked spaetzle with butter.
- Parmesan: Sprinkle the freshly cooked spaetzle with parmesan or any other favorite cheese.
How to Make Sourdough Spaetzle
Mix up the Spaetzle Batter
Before mixing up the batter, place a pot of water on the stove over medium-high heat. Let it come to a boil while you mix up the batter. Yes, batter. A simple batter that takes less than 5 minutes to whisk up . It will take longer for your water to boil than it will to mix up this spaetzle batter. Whisk together the flour, eggs, sourdough discard and milk. Add the salt and nutmeg and whisk to combine until you get a thick batter. As soon as the water is boiling you are ready to make some spaetzle!
Cook the Sourdough Spaetzle
Place the spaetzle maker (or colander) over the pot of boiling water. Take about ¼-⅓ of the batter and put it on top of the spaetzle maker. Working quickly, use a spatula and move the spatula back and forth across the spaetzle maker, letting the batter fall down into the boiling water. Repeat this movement until all the batter is in the boiling water. Work quickly so the excess batter on the spaetzle maker doesn’t harden and cook during this process. Spaetzle will cook for about 2-3 minutes in boiling water. It will puff up and rise to the top of the boiling water when it’s ready. Use a slotted spoon or fine mesh strainer to remove the cooked spaetzle. Repeat the process with the rest of the batter.
Tip: If you have problems with the spaetzle dough cooking on the spaetzle maker while using it, add an ice cube or two to the top of the spaetzle maker while pushing the batter through the holes. The ice will melt but keep the spaetzle maker free from hardened dough.
I like tossing some unsalted butter in with the warm spaetzle noodles and sprinkling on some parmesan cheese for a quick side dish. This is also delicious paired with red cabbage and schnitzel–my favorite. Many spaetzle recipes also call for gravy. Basically, any way you serve this spaetzle it will become a family favorite!
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Frequently Asked Questions
Sourdough Spaetzle (German Noodles)
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Equipment
- spaetzle maker or colander
- pot for boiling
Ingredients
Sourdough Spaetzle
- 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
Sourdough Spaetzle Toppings
- 25 grams unsalted butter, 2 Tablespoons
- 30 grams grated parmesan cheese (or any favorite cheese), 1/4 cup or more to taste
Instructions
Sourdough Spaetzle
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy to make. Delicious with browned butter, bacon bits and cheese and topped with thinly sliced green onions. Perfect side to sausage from our fave Texas German market (Fischers).
Yum! Thanks for the review.
Very good!!! Used less nutmeg but it was better than what I order at a German Restaurant !!
I’m glad it turned out great – enjoy!
Excellent results! I only used a sprinkle of nutmeg because I wasn’t sure I’d like it, but yum! They cook really fast, so have the skillet ready if you want to saute. Thanks for another way to not waste my discard.
Thanks for the review! I’m glad this recipe worked out well for you!
does the discard have the same health benefits? or do I need to put the dough in the fridge or something?
Sourdough discard does have fermentation benefits. If you want to give a longer fermentation time, I would make the batter and stick it into the fridge for about 24-48 hours. Then make the spaetlze straight from the fridge or you can let it rest until it reaches room temperature and use it then.
I halved the Spazetle recipe to add to my soup, but wasnt stiiff at all. Added more flour til stiff. Think maybe only add 1 egg instead of 2. What do you think ?
Love your recipes !
If that adjustment felt right and tasted good, then I’d go with it!
Dehydrating worked out perfectly! In fact, I plan to give dried as xmas gifts 💜 Cooked and then set dehydrator f@115 for 10hrs. Luv that I can do huge batches and h e on hand whenever needed. Making some for turkey soup tonight. Thanks so much for sharing the recipe.
Great! Thanks for the feedback and review.
I mixed this a day ahead and kept in refrigerator. The next day I slowly drizzled into homemade chicken noodle soup. My grandchildren loved it and have requested it again. Thank you for another great recipe.
I’m glad you are loving it! Enjoy!
Hi! Have you tried drying these? Planning to give it a shot. After some poking around, I think my dehydrator might be the best route. Any thoughts/suggestions? Awesome recipe!
I have not tried that. If you give it a shot, let me know how it works out!
How would you suggest timing this if you wanted to long ferment the recipe?
I would make the batter and stick it into the fridge for about 24-48 hours. Then make the spaetlze straight from the fridge or you can let it rest until it reaches room temperature and use it then.