Bavarian Spaetzle

Bavarian Spaetzle
Posted November 9, 2010 by admin
As the name suggests, this is a traditional German recipe to enjoy. It uses bread crumbs for a new taste and texture. Try it as is or modify it to your taste... almost anything goes when serving Spaetzel!

Posted In:
  • Prep Time:
    10 min
  • Cook Time:
    5 min
  • Ready Time:
    15 min


4 none


  • 2 cups all-purpose Flour
  • 1 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup butter or margarine, melted


Stir together flour and salt.
Combine eggs and milk; stir into the flour mixture.

Bring 8 cups (2 l) of water with 1 tsp. salt to a boil in a large pot. Reduce to simmer. Place the Spaetzle Board on top of the pot over the simmering water. Pour a portion of the dough on the board. Using the plastic scraper, press the dough back and forth through the board into the simmering water. Remove the board and bring the water to a short boil. Reduce the heat. The button size dumplings will then float to the top of the water. Remove them with a slotted ladle and pour them into a warm bowl. Repeat the above process until all the dough is used up. The consistency of the flour grinds vary, so start with 1/3 cup of water and gradually add the remaining water only as much as is needed. The batter must be thick and gooey. Cook and stir 5 minutes.
Drain well
Combine the bread crumbs and melted butter or sprinkle over Spaetzle.

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