Spaetzel Recipe

Dive into the heart of Hungary with this authentic Spaetzle recipe! Shared with us by Rebecca, this treasured family recipe from her Hungarian father is sure to become a new favorite. These delightful dumplings are incredibly versatile – perfect as a side dish or the star of your meal. Get ready to experience the soft, pillowy texture and subtly rich flavor of homemade Spaetzle.

Prep Time 15 mins

Cook Time 30 mins

Calories 162.5 kcal

Protein 14g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Spaetzel

1 cup water (or more, as needed)
Milk
3 cups all-purpose flour
3 large eggs

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How to Make Spaetzel

Bring a large pot of salted water to a rolling boil. This is crucial for perfectly cooked spaetzle.
In a large bowl, whisk together the flour, eggs, salt, and water until a smooth batter forms. The batter should be slightly thicker than pancake batter; adjust water as needed.
Using a spaetzle maker (or a colander with large holes), press the batter through the holes into the boiling water. Work in batches to avoid overcrowding the pot.
Cook the spaetzle for 2-3 minutes, or until they float to the surface. This indicates they are cooked through.
Remove the spaetzle with a slotted spoon and immediately rinse with cold water to stop the cooking process. This also prevents them from sticking together.
Drain the spaetzle well. You can serve them immediately or sauté them in butter for added richness and flavor.
Serve your delicious Spaetzle hot, as a side dish or a main course with your favorite toppings! Enjoy!