Rye Sourdough Spaetzle (Spätzel)

This amazing Sourdough Spaetzle with caramelized cipollini, sauteed mushrooms, and tabasco shallots is a delicious, uptown side dish for any German feast.

Adapted from Rye Sourdough Spaetzle, courtesy of Chef Ryan Mead of Portland's Bent Brick [2015].

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• What's the Story Behind this Recipe?
• What Goes into this Recipe
• How to Make this Recipe
• FAQs & Expert Tips
• German Recipes
• Rye Sourdough Spaetzle (Spätzel)

What's the Story Behind this Recipe?

In German, Spätzel translates literally to "little sparrow." It is a traditional German dish of tiny dumplings or noodles. Spaetzle is served in Germany as a side dish, much like potatoes or rice are in the States.

This amazing recipe was created and generously shared with us by Chef Ryan Mead of The Bent Brick in Portland. Chef Mead's spaetzle recipe was made to feed a multitude, so we've adjust both amounts and the process to better suit home cooks.

There are a number of steps to this spaetzle recipe, but it all goes together surprisingly quickly, and the results are outstanding. If you try this delicious Sourdough Spaetzle once, it is sure to become an annual Oktoberfest (or Any-fest) tradition.

What Goes into this Recipe

Ingredient Notes & Substitutions

★ Sourdough Starter: The recipe from which this one was adapted was developed using a rye sourdough starter, which can be easily created in about a week.

If you have an existing sourdough starter, use it! There is no need to create a new starter just for this recipe. In this case, use sourdough discard or unfed starter, just as you might use when making sourdough pancakes.

• Sourdough discard (the portion you throw away when feeding sourdough) should must be from a healthy, vigorous Starter that is regularly fed.
• Unfed starter should be healthy, vigorous starter that has not been fed for 12 hours or more.
• DO NOT use neglected Starter that hasn’t been fed in weeks.

Want to make it tonight? Just boil up some frozen or premade, dehydrated spaetzle noodles and go from there.

★ Cipollini: Cipollini (pronounced chip-oh-LEE-nee) are small, flying saucer-shaped onions. They come in both purple and yellow varieties, and are sweeter and have more residual sugar than garden-variety white or yellow onions, but they are not as sweet as shallots.

Their shape lends them well to roasting, and their sweetness makes a lovely addition to recipes that include caramelized onions.

Cipollini are harvested in the fall, but can be somewhat difficult to find the rest of the year. You may be able to find them in specialty markets or Whole Foods.

If you can’t find them (or don’t want to bother) simply substitute 8 ounces of sweet onion.

★ Mushrooms: We suggest using white button mushrooms. Avoid using strongly flavored mushrooms, as they will detract from the coalescence of flavors.

★ Shallots: If shallots aren't available, use part of a sweet or yellow onion.

★ Bourbon: Not a bourbon drinker? No problem. Sub in any other type of whiskey, such as Maker's Mark, or a Scotch. For a non-alcoholic substitution, try ginger beer or a teaspoon of bourbon extract.

How to Make this Recipe

Sourdough Spaetzle

In a mixing bowl, combine the sourdough starter, whole egg, egg yolk and salt. Mix on low speed until the eggs are combined.

With the mixer running slowly add the flour. When the flour has been fully incorporated place the mixer on medium speed and whip for 3 minutes.

The batter should be the consistency of thick pancake batter when you are done. Don't overmix. The mixture will begin to bubble from the sourdough activity almost immediately.

Bring a large pot of salted water to a boil. (Use about 2 teaspoons of salt per gallon of water.)

Using the spaetzle making tool of your choice, add the batter to the boiling water a little at a time. (See FAQs for alternatives to a spaetzle maker.)

Do not put too many noodles through the spaetzle tool at once or they will clump together and get gloopy.

Cook the noodles for 2-3 minutes, until they float to the top of the boiling water. (Do not overcooked, or they will get mushy.)

Remove the noodles from the boiling water using a spider or slotted spoon. Place the cooked noodles in a colander and run them under cold water (or better yet, throw them into an ice water bath) to stop the cooking process.

Continue process until all noodles are cooked.

Sautéed Mushrooms

Heat olive oil in a medium skillet over medium-high heat.

Add sliced mushrooms and sauté, stirring with a wooden spatula and keeping them moving until they are dark brown; 7-9 minutes.

Add the minced garlic and sauté for 30 seconds more.

Season with salt and freshly ground pepper to taste. Set aside.

Caramelized Cipollini Onions

Cut the cipollini into petals.

Melt 2 tablespoons of butter in a medium skillet over medium-low heat. When the butter begins to slightly brown, add the cipollini.

Cook over medium heat until the cipollini caramelize, about 15 minutes.

Once they are caramelized, add the bourbon and thyme. Cook for an additional 3 minutes.

Place the cipollini on a parchment lined sheet tray and cool.

Tabasco Shallots

Toss ingredients in a bowl. Season with salt to taste.

Put It All Together

Melt 2 tablespoons butter in a large skillet over over medium heat until it begins to lightly brown and take on a subtle nutty smell.

Add the cooked spaetzle to the pan and toss to coat.

Remove the pan from the heat. Add the prepared caramelized cipollini and sautéed mushrooms and toss to combine.

Serve warm. Garnish with Tabasco Shallots and arugula.

Garnish with Tabasco shallots and arugula. Serve warm.

FAQs & Expert Tips

30-minute Spaetzle Workflow

1. Fill a large sauce or soup pan pan halfway with water, and set on stove on high.
2. Make the spaetzle batter.
3. While the water is heating, slice the shallots and and toss in Tabasco-vinegar marinade.
4. Cut the cipollini into petals and begin sautéing.
5. Slice mushrooms and begin sauteing in separate pan. (Yes, you will now have 3 pans going on the stove!)
6. Complete both sauteed mushrooms and caramelized cipollini and set aside to cool.
7. When the water has boiled, begin cooking the noodles.
8. Quick-cool the cooked spaetzle in ice bath and drain.
9. Toss with sauteed mushrooms and caramelized cipollini, garnish with arugula and Tabasco shallots and serve.

German Recipes

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