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Easy Buttermilk Spaetzle Recipe

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4.4 from 142 reviews

This Easy Buttermilk Spaetzle recipe delivers tender, flavorful German-style egg noodles enhanced with tangy buttermilk and Dijon mustard. Boiled until they float, then pan-fried in golden brown butter with fresh parsley, these spaetzle make a comforting side dish or main course that comes together quickly in just 20 minutes.

Ingredients

Spaetzle Batter

  • 2 scant cups all purpose flour (spooned and leveled)
  • 3 large eggs
  • 3/4 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon freshly ground black pepper

For Cooking and Serving

  • 4 tablespoons salted butter
  • 2 tablespoons minced flat leaf parsley leaves
  • Lemon wedges, for squeezing
  • Olive oil, for coating baking sheet
  • 1 tablespoon salt (for boiling water)

Instructions

  1. Mix the batter: In a large bowl, combine the all purpose flour, freshly grated nutmeg, eggs, buttermilk, Dijon mustard, kosher salt, and freshly ground black pepper. Stir thoroughly until a thick and smooth batter forms. Transfer this batter into a piping bag or a large ziplock bag with a corner cut off for easy piping.
  2. Boil the spaetzle: Bring 3 quarts of water to a simmer in a large pot and season it with 1 tablespoon of salt. Pipe small pieces of the batter, about an inch and a half long, directly into the simmering water. Cook the spaetzle for approximately 1 minute, or until they float to the surface. Use a slotted spoon to remove the spaetzle and transfer them to a baking sheet lightly coated with olive oil to prevent sticking. Repeat this process until all the batter is used.
  3. Pan-fry the spaetzle: In a skillet, melt the salted butter over medium heat. When the butter starts turning golden brown and develops a nutty aroma, add the drained spaetzle to the pan. Cook for about 1 minute on each side, until the noodles develop a slightly golden brown crust. Stir in the minced parsley and season to taste with salt and pepper.
  4. Serve: Plate the browned spaetzle and finish with a squeeze of fresh lemon juice for brightness. Serve immediately for the best texture and flavor.
  5. Storage instructions: Spaetzle can be made and boiled up to several days ahead. After boiling, toss them with a little olive oil and store in an airtight container in the refrigerator. Before serving, warm them in brown butter as described. To freeze, spread the boiled spaetzle on a parchment-lined baking sheet without touching, freeze until solid, then transfer to a freezer-safe ziplock bag. Reheat from frozen in brown butter with a splash of water or stock and cover until heated through.

Notes

  • You can prepare the spaetzle batter and cook ahead to save time on serving day.
  • Toss boiled spaetzle with olive oil to prevent sticking if storing before pan-frying.
  • If frozen, reheat gently with liquid added to the pan to keep spaetzle moist.
  • Fresh parsley adds color and freshness but can be substituted with other fresh herbs like chives or thyme.
  • A squeeze of lemon at the end brightens and balances the rich brown butter flavor.

Find it online: https://recipethrive.com/easy-buttermilk-spaetzle-recipe/