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.

5 from 1 vote

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Prep Time 20

Cook Time 5

Total Time 25

Course Main Course, Side Dish

Cuisine German

Servings servings

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!

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