Pretzel Spätzle

I love this version of spätzle.   With the addition of pretzel flour, this German style noodle | dumpling still has the same texture, yet gains flavor and dimension.  The extra salt and baked melanoidin flavors from the pretzeling process and baking of the classic snack food combine with a melanoidin rich German lager style beer.

 

 

Special Equipment:

1        each            Spaetzle Press

 

Other Spätzle | Spaetzle Recipes:

Home Brew Chef Sean Z. Paxton
Pretzel Spätzle
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Pretzel Spätzle, a riff on the classic German dumpling, using pretzels that have been made into a flour and German lager.
Servings Prep Time
4 guests 10 minute
Cook Time Passive Time
15 minute 30 minute
Servings Prep Time
4 guests 10 minute
Cook Time Passive Time
15 minute 30 minute
Home Brew Chef Sean Z. Paxton
Pretzel Spätzle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pretzel Spätzle, a riff on the classic German dumpling, using pretzels that have been made into a flour and German lager.
Servings Prep Time
4 guests 10 minute
Cook Time Passive Time
15 minute 30 minute
Servings Prep Time
4 guests 10 minute
Cook Time Passive Time
15 minute 30 minute
Ingredients
Servings: guests
Units:
Instructions
  • Fill a large pot with water and season with kosher salt to taste like the ocean. Place over high heat and bring to a boil.
  • In a medium sized bowl, add the eggs, melted butter and beer, whisking to combine. Add in the two flours and using a spatula, fold the ingredients to make a batter, with a similar consistency to that of a pancake batter. Let rest as the water comes to a boil.
  • Place the spätzle maker over the pot of boiling water. Extrude the batter into the pot, making a noodle like dumpling. Cook each batch for 3 – 4 minutes or the spätzle floats to the top. Remove with a spotted spoon and place into a colander to drain as the remaining batter is used. In a large sauté pan over medium high heat, add the butter and oil. When it is melted, fry the spätzle until lightly golden brown and remove from the heat. Keep warm in a 200°F/93°C oven until ready to serve. Just before plating, toss with the parsley and lightly season with salt.
Sean Paxton

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