German spaetzle are an easy way to bring a taste of Oktoberfest to your table any night of the week!
While pumpkin spice signals the change of season, the savory flavors of Oktoberfest are what I crave this time of year. Think crispy schnitzel, soft pretzels, and savory Weisswurst with tangy Bavarian mustard—comforting, rich, and endlessly satisfying.
One of my favorite parts of a German meal is always the spaetzle (spätzle): tiny, tender dumplings that pair beautifully with braised meats, gravies, or simply as a buttery side. They’re especially delicious when tossed with caramelized onions and a pat of browned butter, then finished with fresh herbs and a sprinkling of toasted panko for contrast.
Contrary to what many assume, spaetzle are surprisingly simple to make at home. The batter is essentially flour, eggs, milk, and water. I find using both milk and water keeps the dumplings light and tender—milk alone can make the batter a bit heavy. The mixture comes together in minutes and cooks quickly, so spaetzle are absolutely feasible on a weeknight.
If you plan to make spaetzle regularly, a spaetzle maker is a small investment that speeds the process and reduces mess. The tool hooks over a pot of boiling water and lets you slide batter across a perforated surface so perfectly sized dumplings drop into the water. Affordable models are often available and can make the job effortless.
No spaetzle maker? No problem. You can push spoonfuls of batter through a large-holed colander with a rubber spatula. It’s a little messier and works best with a sturdy pot that allows the colander to sit over the water. Regardless of method, the dumplings cook in just a few minutes.
Once you master the basic dough and cooking technique, spaetzle are very adaptable. Stirring grated Gruyère or Emmentaler into hot spaetzle with caramelized onions yields Käsespätzle, a rich, cozy dish that’s often likened to mac and cheese. For a lighter, more traditional presentation, toss spaetzle with melted butter and herbs. I once had a sweet variation—Kirschspätzle—served with browned butter, cinnamon, sugar, and cherries; it was unexpectedly delightful.
Oktoberfest may be seasonal, but spaetzle belong on the table year-round. Here’s a reliable recipe for Spaetzle with Caramelized Onions and Herbs to bring a bit of German comfort food into your kitchen.
Spaetzle with Caramelized Onions and Herbs
Makes about 5 cups spaetzle.
Inspired by “Spatzle,” The Cooking of Germany (Time-Life Foods of the World)
Ingredients
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
Instructions
Make the spaetzle
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In a large bowl, whisk together flour, salt, and nutmeg. Stir together water and milk. Make a well in the center of the dry ingredients and add the milk, water, and beaten eggs. Whisk until the mixture is smooth—the batter will be thick and elastic.
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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 in a bowl of ice water for cooling the cooked spaetzle. Drop batter into the boiling water using a spaetzle maker, or press a few tablespoons at a time through a large-holed colander with a rubber spatula.
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Stir gently and boil until the spaetzle float and are tender, 5–8 minutes. Drain and transfer to the colander in the ice water to stop cooking. Repeat until all batter is used.
Serve
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Melt butter in a large nonstick skillet until light golden brown, about 3 minutes. Drain the spaetzle well and gently toss in the skillet with the browned butter until heated through. Fold in caramelized onions and chopped herbs. Season with kosher salt (about 1/2 teaspoon, or to taste) and freshly ground black pepper. Serve hot, topped with toasted breadcrumbs if desired.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes use US customary measurements and have not been tested for high-altitude cooking or baking.