Easy German Spaetzle Recipe

4.95 from 188 votes

Easy German Spaetzle are ready in only 15 minutes and make a great side for all dishes served with a sauce!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: German

Servings:

In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.
Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water.
Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don't serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.

This makes a big batch of Spaetzle that is perfect for a big family dinner. You can also half the recipe by adjusting the servings below the image in the recipe card.
You can use milk or water to make Spaetzle. Using water is more traditional but they taste richer with milk which I prefer. You can also use a combination of water and milk.
Clean used equipment with cold water, the dough is very sticky and gets stickier when using hot water.
Leftover Spaetzle can be stored, tossed with some melted butter or oil, in an airtight container in the fridge for 3-4 days. To reheat, saute them in some butter.
Instead of a spaetzle maker, you can also use a colander with large holes and a silicone spatula or scraper.
UPDATE 10/23/19: The recipe has been re-tested because of reader feedback and the amount of milk has been increased from 1/3 cup+2 Tbsp to 3/4 cup of milk.