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    Home » Recipes » Side Dishes

    Rye Sourdough Spaetzle (Spätzel)

    Published: Sep 28, 2015 · Modified: May 10, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Overhead shot of Sourdough Spaetzle plated with caramelized cipollini, sauteed mushrooms, and tabasco shallots. Pin text reads: caramelized cipollini onions, sauteed mushrooms & tabasco shallots; courtesy of Chef Ryan Mead of Bent Brick, Portland, Oregon

    This amazing Sourdough Spaetzle with caramelized cipollini, sautéed 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].

    Overhead shot of Sourdough Spaetzle plated with caramelized cipollini, sauteed mushrooms, and tabasco shallots.

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

    Jump to:
    • Spätzel Ingredients
    • How to Make Spaetzle with Onions & Mushrooms
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • FAQ
    • More German Recipes
    • Pairing
    • Rye Sourdough Spaetzle (Spätzel)

    Spätzel Ingredients

    Rye sourdough starter in mason jar, with tiny bubbles forming. (Day 4)
    • Sourdough starter: Rye sourdough starter 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.
    • Flour: Use all-purpose flour.
    • Eggs: This recipe was developed using large eggs.
    • Mushrooms: We use button mushrooms. Cremini mushrooms (baby Bellas) also work.
    • 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.
    • Shallots
    • Garlic
    • Butter
    • Bourbon
    • Fresh thyme
    • Red wine vinegar
    • Hot sauce: We recommend using original Tabasco sauce.
    • Arugula (Rocket)
    • Olive oil
    • Kosher salt
    • Pepper
    Purple and yellow cipollini onions.

    How to Make Spaetzle with Onions & Mushrooms

    There are a number of steps to this spaetzle recipe, but it all goes together surprisingly quickly, and the results are outstanding.

    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.

    4-panel collage illustrating how to use a spaetzle maker.

    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.

    2-panel collage illustrating how to cut cipollini onions 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.

    2-panel collage of cipollini onions sauteed.

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

    Tabasco Shallots

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

    2-panel collage: Slicing shallots; shallots marinating in tabasco mixture in small bowl.

    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.

    Overhead shot of spaetzle, mushrooms and onions sauteed in large skillet.

    Garnish with Tabasco shallots and arugula. Serve warm.

    Substitutions

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

    Cipollini: These mild, sweet onions 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.

    Variations

    Basic Buttery Spätzel: Forget the extras and simply toss the dumplings in melted butter. (Try using brown butter for a richer, elevated side.)

    Cheese Spätzle: Cheese Spaetzle (Käsespätzle) is the German version of macaroni and cheese!

    Equipment

    If you don’t have an official spaetzle maker, there’s no need to run out and buy one. You basically just need something with small holes in it that will allow the batter to drop down and into the boiling water in little drops.

    Many tools that are likely already in your kitchen will work just fine, including a:
    • Potato ricer
    • Colander and spatula
    • Large flat cheese grater
    • Resealable plastic bag: just poke a few holes in one corner and squeeze the batter through.

    Storage

    Cool spaetzle first and then seal in an air-tight container. Spätzle can be refrigerated in for 4-5 days.

    Top Tip

    30-minute Recipe 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.

    FAQ

    Is spätzle dough supposed to be runny?

    Spätzle batter should the consistency of thick pancake batter. It needs to be pourable, but not runny or flowing (gravy). It should

    Sourdough Spaetzle plated with caramelized cipollini, sauteed mushrooms, and tabasco shallots.

    More German Recipes

    If you love the taste of rye, check out our German dark rye bread recipe - it's amazing!

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      Authentic German Beef Rouladen (Rinderrouladen)
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    Pairing

    Spätzel pairs perfectly with traditional, protein-rich European dishes, including:

    • German Sauerbraten
    • Swedish meatballs
    • Hungarian goulash
    • Chicken Schnitzel
    • Mushroom Stroganoff
    • Beef Rouladen

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    Overhead shot of Sourdough Spaetzle plated with caramelized cipollini, sauteed mushrooms, and tabasco shallots.
    5 from 12 votes

    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].
    Print Pin Add to Shopping List Go to Shopping List
    Course: Main Course, Pasta, Side Dish
    Cuisine: German
    Diet: Vegetarian
    Prep Time:30 minutes minutes
    Sourdough Fermentation Time*:7 days days
    Total Time:30 minutes minutes
    Servings: 6 servings
    Calories: 208kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Spaetzle Maker
    • 1 Large Stockpot
    • 1 Stand Mixer
    • 1 spider (mesh strainer) or slotted spoon

    Ingredients

    US Customary - Metric
    Sourdough Spaetzle
    • ¾ cup Sourdough Starter
    • ¾ cup all-purpose flour
    • 1 large egg
    • 1 large egg yolk
    • ½ teaspoon salt
    Sautéed Mushrooms
    • 1 tablespoon olive oil
    • 1 clove garlic minced
    • ½ pound fresh button mushrooms thinly sliced
    • salt & pepper to taste
    Caramelized Cipollini
    • ½ pound cipollini cleaned & cut into petals
    • 2 tablespoons butter
    • 1 teaspoon chopped fresh thyme
    • ½ teaspoon salt
    • 2½ tablespoons bourbon
    Tabasco Shallots
    • 2 medium shallots very thinly sliced
    • ¼ cup red wine vinegar
    • 1 teaspoon Tabasco
    • salt to taste
    Additional Ingredients
    • 1 handful fresh arugula
    • 2 tablespoons butter

    Instructions

    Sourdough Spaetzle

    • In a mixing bowl, combine the 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.
    • Bring a large pot salted water to a boil. (Use about 2 teaspoons of salt per gallon of water.)
    • Using the spaetzle making tool of your choice, add batter to the boiling water a little at a time.
    • Do not put too many noodles through the spaetzle tool at once or they will clump together and get gloppy.
    • 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.
    • Set aside and 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

    • Melt 2 tablespoons of butter in a medium skillet over medium-low heat.
      When the butter begins to slightly brown, add the cipollini and cook over medium heat until they caramelize, about 15 minutes.
    • Once the cipollini 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.

    Finishing up:

    • 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 noodles 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.

    Notes

    Suggested 30-Minute 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 sautéing in separate pan. (Yes, you will now have 3 pans going on the stove!)
    6. Complete both sautéed mushrooms and caramelized cipollini and set aside to cool.
    7. When the water has boiled, begin cooking the spaetzle.
    8. Quick-cool spaetzle in ice bath and drain.
    9. Toss with sautéed mushrooms and caramelized cipollini, garnish with arugula and Tabasco shallots and serve.

    Nutrition

    Serving: 1serving | Calories: 208kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 459mg | Potassium: 261mg | Fiber: 2g | Sugar: 4g | Vitamin A: 221IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    Comments

      5 from 12 votes

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    1. Renée ♥ says

      August 07, 2016 at 8:27 pm

      Hi - I'm confused... Step 4 requires that it "sit out" and raise for 6-8 hours (and up to 10 hours), and Step 5 requires a 2-hour raise, for a minimum of 7 hours and a max of 12 hours "sitting out." (This timeline seems to work well for my gluten-free friend.) I'm not sure what other time-period you could be referring to when you say it needs to "sit out." Could you clarify?

      Reply
    2. Tracy says

      October 01, 2015 at 6:48 pm

      Oh, those caramelized onions looks so good! If you saved this recipe for two years, it must be tasty. Very nice.

      Reply
    3. kelsey says

      September 29, 2015 at 8:27 am

      oh wow! this looks awesome! i hadn't actually seen anything like this before!

      Reply
    4. Pech says

      September 28, 2015 at 8:22 pm

      5 stars
      Yummmm Spaetzle

      Reply
    5. Melinda says

      September 28, 2015 at 7:58 pm

      My husband and I both LOVE spaetzle! I've never tried making it myself,but this recipe sounds wonderful!

      Reply
    6. Chloe says

      September 28, 2015 at 6:18 pm

      5 stars
      Renee, all of your recipes are to die for! This is so timely with all of the Oktoberfest celebrations going on. 🙂

      Reply
    7. allie @ Through Her Looking Glass says

      September 28, 2015 at 4:44 pm

      5 stars
      A magnificent meal, Renee! Perfect for Oktoberfest!

      Reply
    8. Cyra says

      September 28, 2015 at 1:20 pm

      How neat! Now you've got me wondering how sourdough noodles would pan out.

      Probably terribly.

      Reply
      • Renée ♥ says

        September 28, 2015 at 2:03 pm

        Spaetzle is basically egg noodles made with really runny batter, so I'm sure they'd come out fine!

        Reply
    9. Erin says

      September 28, 2015 at 10:34 am

      Woah, that spaetzle tool is amazing! I don't know how much I'd use it, but I would love to add that to my collection of (sometimes unnecessary) kitchen gadgets! I agree that this is more than just an Oktoberfest recipe, it sounds delicious!

      Reply
      • Renée ♥ says

        September 28, 2015 at 2:01 pm

        What!?!? You have unnecessary kitchen gadgets?! 😉

        I actually only use part of the spaetzle tool. there is another kind of box/basket thingy that you are supposed to pour the spaetzle dough into, then you side it back and forth and the dough falls through. I like using a spatula instead because I think it gives me more control of how much batter goes in at a time.

        Reply
    10. Meredith {MarthaChartreuse} says

      September 28, 2015 at 9:53 am

      Yum! That looks tasty.

      Reply
    11. Melissa says

      September 28, 2015 at 9:51 am

      This looks AMAZING. Yum!

      Reply
    12. Marlynn [UrbanBlissLife] says

      September 28, 2015 at 8:18 am

      I love that you've been holding onto this recipe for the right season; good to know I am not the only one who does that! 😉 As always, your step-by-step tutorial with great photos of how to make this dish is so helpful. Spaetzle has always been one of those dishes that I never thought to make from scratch at home but you've inspired me to add it to the list!

      Reply

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