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:
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 |
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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.
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Ingredients
- 3 each eggs, large
- 2 tablespoon butter, unsalted melted
- 1 cup Märzen | Oktoberfest lager such as Ayinger Oktober Fest-Märzen lager beer or other Märzen
- 1 cup flour, all-purpose
- 1 cup flour, Pretzel
- Spätzle press, potato ricer, colander or cheese grater
- 2 tablespoon butter, unsalted
- 1 tablespoon olive oil
- 1 bunch parsley, Italian flat leaf, chopped
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.
Recipe Notes
Other Spätzle | Spaetzle Recipes:
Classic Spätzle
German Beer Cheese Sauce
Hefeweizen Spätzle
Pretzel Spätzle
Pumpernickel Spätzle
Pumpkin DBA Spätzle
Rye Spätzle
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Interesting recipe! Very creative with true potential for deliciousness. I wonder how the patrons of our family-owned restaurant in the Swabian part of Bavaria would have reacted to pretzel Spätzle. I’ll try them for sure next time I bake pretzels. I’ve never put any sort of butter or other fat into the Spätzle dough.