Looking for a quick, tasty homemade noodle dish? Sourdough spaetzle is one of my favorite ways to use leftover sourdough discard. The batter whisks together in about five minutes and the spaetzle cook in just minutes more. We toss them with butter and cheese, or use a creamy cheese sauce for a richer version. They also pair beautifully with gravy and schnitzel. When my kids see spaetzle on the menu, they get excited — it’s an easy, comforting family meal.
Sourdough spaetzle comes together so quickly, it takes longer for the water to boil than anything else!
Sourdough Discard in Spaetzle Batter
I like adding sourdough discard to many recipes to reduce waste and enjoy the mild tang it brings. For spaetzle, I usually use discard that’s a day or two old or a bubbly starter for a lighter flavor. If you prefer a stronger sourdough taste, refrigerated discard a week or two old works well. The discard adds depth without overpowering the delicate spaetzle texture.
Use a Spaetzle Maker
A spaetzle maker makes forming these noodles fast and simple. It fits over a pot of boiling water and, with a scraper, you push the batter across the holes so small dumplings fall into the water. If you don’t have a spaetzle maker, a colander works in a pinch—use a rubber spatula to push the batter through the holes. Spaetzle is a classic German comfort food and quick to prepare at home.
Ingredients in Sourdough Spaetzle
- Sourdough Discard: Use 100% hydration discard.
- Eggs: Large eggs (about 50 g each).
- Milk: 2% or whole milk works best, but any milk will do.
- All-Purpose Flour: Avoid bread flour; lower-protein flours are also fine.
- Salt: Table salt is fine.
- Nutmeg: Adds warmth — omit if you prefer.
- Unsalted Butter: For tossing the hot spaetzle.
- Parmesan: Or another favorite cheese to finish.
How to Make Sourdough Spaetzle
Mix the Spaetzle Batter
Start by bringing a pot of water to a boil over medium-high heat; it will be ready while you mix the batter. In a medium bowl whisk together the sourdough discard, eggs and milk until combined. Add the flour, salt and nutmeg and whisk until you have a thick, cohesive batter. Once the water is boiling, you’re ready to form the spaetzle.
Cook the Sourdough Spaetzle
Position the spaetzle maker or colander over the pot of boiling water. Spoon about 1/4–1/3 of the batter onto the tool and, using a spatula, push it back and forth so small pieces of batter drop into the water. Work steadily so the batter on the tool doesn’t harden. The spaetzle cooks in 1–3 minutes; they’re done when they puff up and float. Remove with a slotted spoon or fine mesh strainer and place in a serving bowl. Repeat until all the batter is cooked.
Tip: If dough builds up on the spaetzle maker, place an ice cube or two on top while you work — it helps prevent the batter from cooking on the tool.
Finish the hot spaetzle by tossing with unsalted butter and a generous sprinkle of parmesan or another favorite cheese. Serve as a simple buttered side or with schnitzel, red cabbage or gravy for a heartier meal. However you serve it, spaetzle is likely to become a household favorite.
If you liked this recipe, you’ll also love…
- Sourdough Egg Noodles
- Sourdough Discard Pasta
- Sourdough Discard Breadsticks
- Cheesy Sourdough Breadsticks
Frequently Asked Questions
Sourdough Spaetzle (German Noodles)
Equipment
-
spaetzle maker or colander
-
pot for boiling
Ingredients
Sourdough Spaetzle
- 135 grams sourdough discard (1/2 cup)
- 4 large eggs (200 grams)
- 90 grams milk (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)
Toppings
- 25 grams unsalted butter (2 Tablespoons)
- 30 grams grated parmesan (1/4 cup or more to taste)
Instructions
Sourdough Spaetzle
- Place a pot of water on the stove over medium-high heat and bring to a boil. Add a few teaspoons of salt to the water.
- While the water heats, whisk the sourdough discard, eggs and milk together in a medium bowl. Add the flour, salt and nutmeg and mix until a thick batter forms.
- When the water is boiling, position the spaetzle maker or colander over the pot. Spoon about 1/2 cup of batter on top and use a spatula to push the batter through the holes into the boiling water, working back and forth until the batter is used.
- Cook the spaetzle about 1–2 minutes. When they float to the top, scoop them out and place in a bowl. Repeat with remaining batter.
- Toss the hot spaetzle with 2 tablespoons softened butter and sprinkle with your favorite cheese. Serve plain, with gravy, or alongside schnitzel and red cabbage. Enjoy!
Nutrition
Carbohydrates: 39 g,
Protein: 12 g,
Fat: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
Like this? Leave a comment below!