Pretzel Spätzle
Pretzel Spätzle, a riff on the classic German dumpling, using pretzels that have been made into a flour and German lager.
| Servings | Prep Time |
| 4guests | 10minute |
| Cook Time | Passive Time |
| 15minute | 30minute |
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Ingredients
- 3each eggs, large
- 2tablespoon butter, unsaltedmelted
- 1cup Märzen | Oktoberfest lagersuch as Ayinger Oktober Fest-Märzen lager beer or other Märzen
- 1cup flour, all-purpose
- 1cup flour, Pretzel
- Spätzle press,potato ricer, colander or cheese grater
- 2tablespoon butter, unsalted
- 1tablespoon olive oil
- 1bunch parsley, Italian flat leaf,chopped
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