Best 5 Brewmasters Spaetzle Recipes

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**Spätzle: A Journey Through Culinary Delights**

Embark on a culinary adventure with Spätzle, a versatile and delectable dish from the heart of Germany. These tender and chewy egg noodles have captured the taste buds of food enthusiasts worldwide, earning a reputation for their unique texture and ability to complement a wide range of flavors. Spätzle's versatility shines through in the diverse recipes featured in this article. From the classic Käsespätzle, where Spätzle is smothered in a rich and gooey cheese sauce, to the hearty and flavorful Zwiebelspätzle, featuring caramelized onions and crispy bacon, there's a recipe for every palate. Vegetarians will delight in the vibrant Spinatspätzle, where fresh spinach lends its color and nutritional benefits to the dish. And for those seeking a lighter option, the simple but satisfying Spätzle mit Butterbröseln, tossed with browned butter and breadcrumbs, offers a delightful simplicity. Whether you're a seasoned chef or a home cook looking for a new culinary adventure, Spätzle promises an unforgettable taste experience. So, gather your ingredients, prepare your taste buds, and let's delve into the world of Spätzle.

Let's cook with our recipes!

AUTHENTIC GERMAN SPAETZLE WITH MUSHROOM SAUCE



Authentic German Spaetzle with Mushroom Sauce image

Get ready for Oktoberfest with this comforting german fall dish of small dumplings with a delicious and classic mushroom sauce called Jägerspätzle!

Provided by Nora from Savory Nothings

Categories     Main Course

Time 1h15m

Number Of Ingredients 16

2 1/2 cups flour
1/2 teaspoon salt
1/3 cup water
1/3 cup milk
3 eggs
4 tablespoons butter (divided)
1/4 cup finely chopped onion
2 cloves garlic (minced)
1 pound button mushrooms (sliced)
1/2 teaspoon dried thyme
salt & pepper (to taste)
1 tablespoon flour
1/2 tablespoon tomato paste
1/4 cup white wine (OR more broth)
2 cups beef broth
2 tablespoons heavy cream (optional)

Steps:

  • In a large bowl, whisk together the flour and salt. In a separate large measuring jug, whisk together the water, milk and eggs until smooth.
  • Add the egg mixture to the bowl with the flour, stir, then vigorously beat the batter with a wooden spoon until there are no more lumps, you see air bubbles forming and the batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest the batter for 30 minutes.
  • When ready to make the Spaetzle, bring a large pot of salted water to the boil. Reduce the heat to a good simmer. Place a large wooden board on top of the pot, then place 1/2 cup of batter on the board. Using a blunt knife, scrape slivers of the batter into the pot.
  • Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with the remaining batter.
  • While the spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add the onion, garlic and mushrooms and cook until the mushrooms have fully softened - about 5-10 minutes.
  • Reduce heat to medium. Evenly sprinkle the seasoning and the flour over the mushrooms, then stir well. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
  • Pour the beef broth into the skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until the gravy has thickened. Finish with the cream, if you like.
  • Serve the finished gravy over the finished spaetzle.

Nutrition Facts : Calories 531 kcal, ServingSize 1 serving, Carbohydrate 69 g, Protein 19 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 165 mg, Sodium 921 mg, Fiber 3 g, Sugar 4 g

GERMAN SPAETZLE



German Spaetzle image

Quick and easy German spaetzle make it a snap to have a hearty meal on the table in record time. Add these tender little dumplings to your menu plans.

Provided by Diana Rattray

Categories     Side Dish     Pasta

Time 35m

Number Of Ingredients 10

For the Spaetzle:
2 cups all-purpose flour
4 large eggs
1/2 to 2/3 cup milk
1 teaspoon fine salt, or to taste (plus more for the cooking water)
1 to 2 teaspoons butter, or more, for serving
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons fresh chopped parsley, or other fresh herbs
For Sautéed Spaetzle (optional):
4 tablespoons unsalted butter

Steps:

  • Gather the ingredients.
  • Place a large pot of salted water over high heat and bring to a boil. Reduce the heat to maintain a gentle boil.
  • Meanwhile, prepare the spaetzle batter. In a medium bowl, combine the flour and salt; stir to blend.
  • In a small bowl, whisk 1/2 cup of milk with the eggs.
  • Add the milk and eggs to the flour mixture and beat with a wooden spoon or whisk until the batter is smooth and elastic. It will have a consistency similar to pancake batter. When you lift the spoon, it shouldn't flow; it should drip from it slowly. If too thick, add some milk, and if too thin, add more flour. Let the batter rest for 10 to 15 minutes.
  • Place your spaetzle maker or another slotted utensil over the simmering water; add some of the spaetzle batter, and press it through the holes and into the gently boiling water. The spaetzle cook quickly, so it's best to cook them in two or more batches depending on the method you use.
  • The spaetzle will take from 1 to 3 minutes to cook, depending on their size. The dumplings will float to the top when done.
  • Use a slotted spoon to remove the spaetzle to a bowl and toss with a teaspoon or two of butter. Repeat with the remaining batter.
  • At this point, you may sauté the cooked spaetzle (see below) or refrigerate until it's time to sauté and serve. If you're skipping the sauté step and are serving them immediately, taste and add more salt and butter, as needed, along with the freshly ground black pepper and herbs. Toss and serve hot. Sauté the Spaetzle
  • Melt 4 tablespoons of butter in a large skillet or sauté pan over medium heat until lightly browned.
  • Add the spaetzle to the pan and increase the heat to medium-high. Sauté the spaetzle, stirring frequently, for about 3 to 7 minutes, or browned as desired. Taste the sauteéd spaetzle and add salt, as needed, along with freshly ground black pepper and fresh herbs. Toss and serve hot.

Nutrition Facts : Calories 225 kcal, Carbohydrate 33 g, Cholesterol 130 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 424 mg, Sugar 2 g, Fat 5 g, UnsaturatedFat 0 g

SPAETZLE



Spaetzle image

Provided by Tyler Florence

Categories     side-dish

Yield 6 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives

Steps:

  • In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  • Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
  • Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

SPAETZLE



Spaetzle image

This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Dash white pepper
2 eggs, lightly beaten
1/4 cup milk
4 quarts chicken broth or water
2 tablespoons butter
Grated Parmesan cheese, optional

Steps:

  • In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

BACON ONION SPAETZLE



Bacon Onion Spaetzle image

Food Network, $40 a Day - Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni).

Provided by swissms

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 eggs, lightly beaten
1 cup milk
1/4 lb smoked bacon, diced
1 yellow onion, chopped
1 tablespoon olive oil
chopped fresh parsley leaves, for garnish
kosher salt & freshly ground black pepper

Steps:

  • In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.
  • In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.

Nutrition Facts : Calories 515.1, Fat 21.7, SaturatedFat 7.1, Cholesterol 179.2, Sodium 885.8, Carbohydrate 53.8, Fiber 2.2, Sugar 1.5, Protein 24

Tips:

  • Use a large bowl for mixing the dough, as it will be quite sticky.
  • If the dough is too sticky, add a little more flour until it is just tacky.
  • When pressing the dough through the spaetzle maker, use a spoon or spatula to help push it through.
  • If you don't have a spaetzle maker, you can use a colander with large holes.
  • Cook the spaetzle in batches, so that it doesn't overcrowd the pot and cook evenly.
  • Don't overcook the spaetzle, or it will become mushy.
  • Serve the spaetzle immediately, or it will start to lose its texture.
  • Spaetzle can be served with a variety of sauces, such as butter, cheese, or gravy.

Conclusion:

Spaetzle is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover bread, and it is also a fun and easy dish to make with kids. Whether you are serving it as a main course or a side dish, spaetzle is sure to be a hit.

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