German spaetzle are an easy way to bring the flavors of Oktoberfest to your table any night of the week.
While pumpkin spice marks the turn of the season for many, the savory tastes of Oktoberfest are just as tempting. Think crispy schnitzel, soft pretzels, mildly spiced Weisswurst with robust mustard—and, for lovers of comforting carbohydrates, spaetzle.
Small, pillowy dumplings, spaetzle (also spelled spätzle) are a staple of German and Austrian cooking. They work beautifully as a side for braised meats—especially when mixed with gravy from dishes like sauerbraten—or served on their own as a light, satisfying main when tossed with butter, caramelized onions, and fresh herbs.
These dumplings are surprisingly simple to make at home. The batter is essentially a thick dough made from flour, eggs, and a liquid combination of milk and water. Using both milk and water keeps the texture lighter and more tender than milk alone. The mixture comes together in minutes and cooks even faster, which makes spaetzle practical for weeknight dinners.
If you plan to make spaetzle regularly, a spaetzle maker is a helpful tool. It hooks to the rim of a pot of boiling water and lets you push batter through a perforated plate so perfectly-sized dumplings drop directly into the water. Basic models are inexpensive and compact. Without a spaetzle maker, you can press batter through a colander’s large holes with a rubber spatula—it’s a little messier but entirely workable. For safety and comfort, rest the colander over the pot rather than holding it above the boiling water.
Once you master the basic batter and cooking technique, there are many ways to customize spaetzle. Combine browned butter, caramelized onions, and grated Gruyère or Emmentaler to make a rich, comforting Käsespätzle (a Germanic version of macaroni and cheese). For a lighter, more traditional approach, toss cooked spaetzle with melted butter and freshly chopped herbs such as chives, parsley, tarragon, or thyme. There are even sweet variations—Kirschspätzle served with browned butter, cinnamon, sugar, and cherries can be a memorable dessert or breakfast dish.
Spaetzle are versatile, quick, and delicious. Whether you serve them alongside roast meats, spoon them under a pan sauce, or enjoy them simply with butter and herbs, they’re a delightful addition to any autumn menu. Oktoberfest may be seasonal, but spaetzle belong on the table year-round as a comforting, flavorful dish.
Spaetzle with Caramelized Onions and Herbs
Feel free to substitute the herbs to suit your taste. Snipped chives and parsley are classic, but fresh tarragon, thyme, or rosemary work well too.
Makes about 5 cups spaetzle. Inspired by traditional spaetzle recipes.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Servings: 10 (about 1/2 cup per serving)
Ingredients
Spaetzle
- 3 cups all-purpose flour
- 1/2 teaspoon table salt
- 1/4 teaspoon ground nutmeg
- 4 large eggs, lightly beaten
- 1/2 cup milk
- 1/2 cup water
To serve
- 1 cup caramelized onions
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
- 2 tablespoons chopped flat-leaf parsley
- 1/4 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 bowl, whisk together the flour, table salt, and nutmeg. Stir the milk and water together in a separate container. Make a well in the center of the dry ingredients and pour in the milk, water, and beaten eggs. Whisk until the mixture is smooth. The batter will be very thick and elastic.
- Let the batter rest while you bring a large pot of water to a rolling boil with a generous pinch of salt. Prepare a colander set into a large bowl of ice water and set aside. Carefully drop batter into the boiling water using a spaetzle maker, or press a few tablespoons at a time through a colander with large holes using a rubber spatula.
- Gently stir the spaetzle and boil until they float and are tender, about 5–8 minutes. Drain the spaetzle and transfer to the colander in the ice water to stop cooking. Repeat with the remaining batter until all the spaetzle are cooked, then drain well before finishing.
Serve
- Melt the butter in a large nonstick skillet over medium heat and cook until it turns light golden brown, about 3 minutes. Drain the spaetzle thoroughly and gently toss in the skillet with the browned butter. Cook, stirring frequently, until the spaetzle are heated through.
- Fold in the caramelized onions and chopped herbs. Season with kosher salt and freshly ground black pepper to taste (about 1/2 teaspoon kosher salt is a good starting point). Serve hot, with a sprinkling of toasted breadcrumbs if desired.
Nutrition Estimate
Calories: 215 kcal | Carbohydrates: 32 g | Protein: 7 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 75 mg | Sodium: 160 mg
Nutrition information is an estimate and should be used as a guideline only.
These recipes use US customary measurements. They have not been tested for high-altitude cooking or baking adjustments.