Looking for a quick, tasty homemade noodle recipe? Sourdough spaetzle is one of my favorite ways to use sourdough discard. The batter takes about five minutes to mix and the German-style spaetzle noodles cook in just minutes. I usually toss them with a bit of butter and cheese or stir them into the creamy sauce from my discard mac and cheese. They’re also excellent with gravy and schnitzel. Whenever my kids see spaetzle on the menu they get excited — these simple noodles have become a family favorite for fast, comforting meals.
Sourdough spaetzle comes together so quickly, it takes longer for the water to boil than anything else!
Sourdough Discard in Spaetzle Batter
I often add sourdough discard to recipes to reduce waste and enjoy the mild fermentation flavor it brings. For spaetzle, I usually use discard that is only a day or two old so the sourdough note isn’t overpowering. You can also use an active bubbly starter if you prefer a brighter tang. If you like a stronger sourdough taste, refrigerated discard that is a week or two old will work well too.
Use a Spaetzle Maker
A spaetzle maker makes this recipe effortless. It resembles a grater with larger holes and rests on the edge of a pot. Pour batter on top and use the included scraper to push the batter through the holes into boiling water. If you don’t have a spaetzle maker, a colander works in a pinch—use a rubber spatula to press the batter through the holes. Spaetzle is a classic German comfort food and making it at home is quick and rewarding.
Ingredients in Sourdough Spaetzle
- Sourdough Discard: I use 100% hydration discard.
- Eggs: Large eggs (about 50 g each).
- Milk: 2% is my go-to, but any milk works.
- All-Purpose Flour: Avoid bread flour; lower-protein flours can work as substitutes.
- Salt: Table salt is fine.
- Nutmeg: Adds a warm note; omit if you prefer.
- Unsalted Butter: Toss the cooked spaetzle with butter for richness.
- Parmesan: Or any favorite cheese, grated over the hot noodles.
How to Make Sourdough Spaetzle
Mix up the Spaetzle Batter
Start by bringing a pot of water to a boil. While the water heats, whisk together the sourdough discard, eggs and milk until combined. Add the flour, salt and nutmeg, and whisk into a thick batter. It should come together in minutes—often the water finishes boiling before the batter is fully mixed.
Cook the Sourdough Spaetzle
Set the spaetzle maker or colander over the boiling pot. Place about 1/4–1/3 of the batter on top and quickly push it back and forth with a spatula so the batter drops through the holes into the water. Work fairly fast so leftover batter on the tool doesn’t harden. The spaetzle cooks in 1–3 minutes; it puffs up and floats when ready. Scoop the cooked pieces out with a slotted spoon or fine mesh strainer and transfer to a bowl. Repeat until all the batter is used.
Tip: If dough starts to cook on the spaetzle maker, place an ice cube or two on top while you push the batter through. The melting ice keeps the surface cool and prevents hardening.
Once the spaetzle are hot, toss them with a couple tablespoons of unsalted butter and a generous sprinkling of grated Parmesan or another favorite cheese. They pair beautifully with red cabbage and schnitzel, or serve them with gravy for a traditional touch. However you serve them, these sourdough spaetzle are sure to be a hit.
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), 2% or whole
- 260 grams all-purpose flour (1 3/4 cups)
- 6 grams salt (1 teaspoon)
- 1–2 grams ground nutmeg (1/4 teaspoon)
Sourdough Spaetzle Toppings
- 25 grams unsalted butter (2 Tablespoons)
- 30 grams grated Parmesan cheese (1/4 cup or to taste)
Instructions
Sourdough Spaetzle
- Place a pot of water 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 in a medium bowl until combined. Add the flour, salt and nutmeg and mix until a thick batter forms.
- When the water is boiling, set the spaetzle maker or colander over the pot. Pour about 1/2 cup of batter on top and use a spatula to push it through the holes in a back-and-forth motion so the batter drops into the boiling water.
- Cook the spaetzle 1–2 minutes. When it floats to the surface, scoop it out into a bowl. Repeat with more batter until finished.
- Stir 2 tablespoons of softened butter into the hot spaetzle and sprinkle with grated 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!