You don’t need to travel to Munich to eat this traditional German spaetzle dish called Jägerspätzle! This Bavarian classic is often served at the Oktoberfest and makes for a seriously exciting (but simple!) family dinner.
Have you ever made spaetzle before? They are small dumplings made from flour, eggs and milk. and Jaegerspaetzle come with a delicious rich mushroom gravy, perfect for fall and winter! It’s one of my childhood comfort food memories I adore – the same goes for my Crock Pot Beef Stew, my Shepherd’s Pie and my Mashed Potatoes!
Some may know Spaetzle as German noodles. It’s a bit more work than throwing pasta into the waterbut the extra effort is absolutely worth it!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
For the spaetzle
- Flour: The spaetzle work great with regular all-purpose flour. If you want to go super authentic, substitute ½ cup of semolina for ½ cup of flour. This adds more bite to the spaetzle.
- Milk: I use 2% milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
- Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.
For the gravy
- Mushrooms: White or brown button mushrooms are my favorite for the gravy.
- Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
- Cream: This is optional for a richer taste.
- White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another ¼ cup of broth.
How to make Jaegerspaetzle
The batter for spaetzle is extremely simple! Flour, salt, milk, water and eggs are all you need to make it. The important part is how to make it:
1. Whisk the flour and salt together in a bowl.
The milk, water and eggs you’ll whisk together in a separate measuring jug.
2. Then pour the egg mixture into the bowl with the flour and salt.
Using a cooking spoon (preferably a wooden one with a hole in the middle – but that’s nitpicking here), beat the batter vigorously (in Germany they say you need to break a sweat for goo spaetzle batter, so don’t hold back 😉).
You’ll want the batter to be shiny with small bubbles forming when it rests. When you scoop it up with the wooden spoon, it should “rip off”. The consistency is thick and sticky, like wallpaper paste.
Then, the batter needs to rest for 30 minutes. This is mandatory and cannot be skipped!
3. While the batter rests, you’ll make the gravy. Cook the mushrooms, onion and garlic in butter in a large skillet (mine is a deep 12 inch skillet) until the mushrooms have fully softened and cooked down (this will take some time- 5 to 10 minutes).
4. Then, sprinkle the mushrooms with the seasoning and with the flour. Stir very well, then stir in the tomato paste.
5. Now pour the white wine into the skillet, scraping any browned bits off the bottom of the pot. Cook down the wine over medium-high heat, until the mushrooms look glossy.
Then, stir in the beef broth. Now you’ll need to bring the gravy to a boil, then reduce the heat to a simmer and cook the gravy until it has thickened. This will take around 10 minutes – you can’t rush it or the flavor won’t be as rich! But you can cook the spaetzle as the gravy simmers.
6. To cook the spaetzle, bring a large pot of water to a boil. Salt it well (like pasta water), then reduce the heat to a good simmer. The water shouldn’t be boiling like crazy, but you still want it bubbling.
Place a large wooden chopping board over the pot and scrape about ½ cup of batter onto the board. Using a blunt knife, scrape bits of batter into the simmering water. It helps to dip the knife into the boiling water from time to time to keep the batter from sticking.
Simmer the spaetzle until they come to the surface. If they stick to the bottom of the pot, gently release them. Remove the spaetzle with a slotted spoon and place them in a buttered dish to keep warm.
Continue until all of the batter has been used.
7. To finish the gravy, stir in a few tablespoons of cream.
Then serve the gravy over the spaetzle!
Recipe tips
Beating the batter
The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it.
You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks.
Batter thickness
This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter.
To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife.
If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy.
Resting
Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure.
Spaetzle press
Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal.
There are different systems, but this one is very popular. (This is an affiliate link and I make a commission for purchases made after clicking through).
Work in batches
Don’t drop more than that 2 cup of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to ¼ cup.
Cooking temperature
Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.
Serving suggestions
We usually have this by itself as a meat free main, but also enjoy it with a protein.
You can add pork chops, bratwurst, baked chicken thighs or even a Bacon Wrapped Meatloaf here.
But you can also leave out the mushroom gravy, and serve the spätzle with something like Instant Pot Sour Cream Pork Chops or these brats and onion gravy!
More German recipes
My recipe was handed down to me by my Bavarian grandmother, so it’s 100% authentic. Here are some more tasty German recipes I received from her
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Authentic German Spaetzle with Mushroom Sauce
Recipe details
Ingredients
For the Spaetzle
- 2 ½ cups flour
- ½ teaspoon salt
- ⅓ cup water
- ⅓ cup milk
- 3 eggs
For the gravy
- 4 tablespoons butter divided
- ¼ cup finely chopped onion
- 2 cloves garlic minced
- 1 pound button mushrooms sliced
- ½ teaspoon dried thyme
- salt & pepper to taste
- 1 tablespoon flour
- ½ tablespoon tomato paste
- ¼ cup white wine OR more broth
- 2 cups beef broth
- 2 tablespoons heavy cream optional
Instructions
To make the Spaetzle
- In a large bowl, whisk together the flour and salt. In a separate large measuring jug, whisk together the water, milk and eggs until smooth.
- Add the egg mixture to the bowl with the flour, stir, then vigorously beat the batter with a wooden spoon until there are no more lumps, you see air bubbles forming and the batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest the batter for 30 minutes.
- When ready to make the Spaetzle, bring a large pot of salted water to the boil. Reduce the heat to a good simmer. Place a large wooden board on top of the pot, then place ½ cup of batter on the board. Using a blunt knife, scrape slivers of the batter into the pot.
- Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with the remaining batter.
To make the gravy
- While the spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add the onion, garlic and mushrooms and cook until the mushrooms have fully softened – about 5-10 minutes.
- Reduce heat to medium. Evenly sprinkle the seasoning and the flour over the mushrooms, then stir well. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
- Pour the beef broth into the skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until the gravy has thickened. Finish with the cream, if you like.
- Serve the finished gravy over the finished spaetzle.
Notes
Ingredient notes
For the spaetzle- Flour: The spaetzle work great with regular all-purpose flour. If you want to go super authentic, substitute ½ cup of semolina for ½ cup of flour. This adds more bite to the spaetzle.
- Milk: I use 2% milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
- Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.
- Mushrooms: White or brown button mushrooms are my favorite for the gravy.
- Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
- Cream: This is optional for a richer taste.
- White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another ¼ cup of broth.
Recipe tips
Beating the batter The batter really needs to be beaten vigorously, for about 4-5 minutes. It needs some arm strength, but it’s worth it. You can use a stand mixer with the paddle attachment for this if you cannot beat the batter by hand. I recommend using medium-low speed, and do not overdo it. Stop and scrape the bowl often and stop mixing once the batter is shiny, forms air bubbles and falls off the paddle attachment in large, sticky chunks. Batter thickness This really is a very thick batter. Like wallpaper paste! Definitely much thicker than pancake batter. To get an accurate flour to liquid ratio, please do not scoop the flour with the measuring cup. Instead, use a spoon to pile the flour into the cup, then level it off with the back of a knife. If you measured your flour correctly, please do not add any extra liquid. If too much water/milk is added to the batter, the spaetzle will come out mushy. Resting Do not skip resting the batter. The gluten in the flour needs this time to develop the right structure. Spaetzle press Scraping the spaetzle batter off a chopping board can take a little practice, The easy method is using a smart gadget that turns spatzle-making into a quick and easy ordeal. There are different systems, but this one is very popular. (This is an affiliate link and I make a commission for purchases made after clicking through). Work in batches Don’t drop more than that 2 cup of batter into the pan at once or the Spätzle will immediately start sticking together. If your pot is on the small side I suggest reducing that amount to ¼ cup. Cooking temperature Do not use vigorously boiling water to cook the spaetzle. This can make them fall apart. You need to bring it to a boil, then slightly reduce the heat until the water is still at a good simmer, but not at a vigorous boil.Nutrition
More recipe information
Recipe first published in 2014. Updated on 01/15/2021 with new photos, better instructions, more tips and a better gravy recipe!
Dave Sparks says
The Spätzle was kick ass, we pared it with some chicken breasts
I felt like I was in Germany enjoying dinner
Thank you
Nora says
I’m so glad to hear this, Dave!
Tari P. says
I can’t wait to try this. In my family we make knoepfle and it’s an actual dough that we roll out and cut into tiny squares with a pizza cutter. Then boil with a potato in the boiling water (for the starch) then pan fry with lots of butter & onions. We serve with sour kraut and ring bologna or put the knoepfles in chicken soup instead of noodles. You method looks easier & faster than ours! Definitely going to try it!
Thanks!
Ed Minnich says
Wunderbar! Thank you for mentioning the spatzle board. That’s how my grandmother made hers. She also had an oiled maple board that she would drag down the oak spatzle board over the dough to create the little spatzle curls. I can’t wait to try your sauce.
Laura Stanley says
Made this tonight, it was delicious! Glad I’d read the comments about having to add more liquid to the batter and frying the spaetzle in butter. Not a quick and easy dinner option, but will make again. Thanks!
Carol Weber says
I’m planning to make this on Sunday, and one of the comments has me wondering: instead of buying a spaetzle maker, could I actually use a ricer? I have one of those… 🙂 Thanks!
Nora Rusev says
Carol, sorry I’m a little late with my reply! I have researched this and I see people using a ricer, but some of them say their spaetzle turn into one big blob. I’ve also seen people using a colander to press the batter/dough through. Or you could just spoon about 1/4 cup of the batter at a time on a chopping board (it’s thick enough to not run off by itself) and scrape slivers of it into a pot of boiling water. Hope that helps!
Carol Weber says
I’ll report back after my son and I make this tomorrow, and let you know if the ricer worked or not. 🙂
Kathy says
The spätzle in your photos looks like it’s been fried a bit but I don’t see that step in the instructions? Do you suggest a light frying?
Nora says
Hi Kathy, you are right! I recently updated this post to make it more helpful, and I totally missed including this bit. It’s entirely optional to pan-fry the spaetzle a little after cooking them. My husband prefers them that way, so I often do it, but we never did so growing up. Hope that helps!
Judith Faulkner says
Made this for a State Fair competition a couple of years ago. Won second place in German foods category, after the competition, one of the judges pulled me aside and said she really lobbied for mine to take first, but a German sweet (don’t remember what) beat me out. She said it was just like her grandmother used to make! I was very proud.
Rachel B says
So good!! I did have to add a lot more liquid to the batter initially. But it worked out and tasted amazing.
In the absence of a spaetzle maker, I found the best substitute to be my husband. Lol! He was taller and more patient, which made the whole thing easier. He tried a colander, a griddle spatula (with holes), and a grater. The grater won.
10/10 will make again. Or rather, HE will make the dumplings again and I will make the sauce.
Rachel B says
Also, I absolutely chose this recipe based on the review treat it won at the fair. When debating which recipe to make from the I termed, always go with the one that won a ribbon. Thanks, Judith!
Nora Rusev says
Judith, ack, I only just noticed your comment. But that makes me very proud, too! Thank you so much for sharing.
Kaye Denzel says
We loved this recipe! I modified it a bit for ingredients I had in stock. I used Beefy Mushroom Soup and one can of water, Marsala wine, and sour cream, in place of some ingredients. I added a bit of Worcestershire sauce. We had leftover brisket from a bbq and I added that to the sauce. I also had to thin the Spatzle down with more milk.
This is a keeper for us! Loved it so much!
Nora says
Glad to hear it, Kaye! And thanks for sharing your tips and modifications – sounds so delicious!
Nan Rosenberg says
Hi Nora, I always make kaese spatzle, but this time I would like to
try your Jagerspatzle sauce. For the cream, do you use heavy/whipping
cream or light cream? Thank you!
Nora says
Hi Nan, I use heavy whipping cream! Hope that helps 🙂
Nan says
Thanks, Nora! That’s what I thought.
Andrea says
This recipe was delicious but the spaetzle were a pain to make. I started with a box grater but that didn’t work well at all. What finally what worked the best was doing very small batches of dough at a time through a slotted spoon, pressing and scraping with a small metal spoon. I made the mushroom sauce first and let it simmer while I cooked the dough, otherwise it would have been hard not to burn or overcook something (or myself!). Everyone in my family loved it! Given the richness between the butter and the cream, and the time involved in making the spaetzle, this won’t be on the regular rotation for me, but I’ll definitely be making it again!
Nora says
Hi Andrea, I know, it’s definitely not a quick and easy weeknight dinner 🙈 I’m glad you enjoyed it though. Thank you so much for tackling this big recipe and for trusting me with your time. I appreciate your feedback so much!
Rose says
This is so delicious as written!!! Thank you for a great recipe. Tried to give it 5 stars, but it would not let me…
Nora says
I’m very glad you enjoyed the recipe, Rose! I don’t know why the rating wouldn’t work, I’ll look into it – thank you for letting me know. And thank you even more for taking the time to review the recipe – I appreciate it so much.
Patty says
I couldn’t wait to make this recipe. The sauce was wonderful but the batter was more like a sticky dough.i read thru most of the comments but didn’t get to this last one which would have been a great help. I will try again but add more liquid next time.
Nora says
Hi Patty – I am so sorry for your experience. I’ll add a note to the recipe so it doesn’t happen again! I’m very glad you enjoyed the sauce, though. For future reference: It still works if the batter is a little thick and more like a dough. It will be more on the Gnocchi-side, but just as delicious.
Rachael says
Made this tonight and found there was nowhere near enough liquid to make this a batter. Is 3 eggs and 2/3 cup of liquid really all you use? I ended up adding at least double the milk and water to get the proper consistency.
Nora says
Hi Rachael, I’m sorry the recipe didn’t work out for you! It’s definitely how I make them, and I just checked with a few German, Austrian and Swiss recipe sources and some actually have even less liquid. I think it comes down to different flour types, different size eggs and that it’s a very forgiving recipe and works from a lose dough consistency up to a thick batter. Glad you added more liquid until it worked for you!
Martin says
Hi,
I followed the recipe for your Spaetzle and had more like a dough and not batter. Any ideas?
Nora says
Hi Martin, I’m sorry the recipe didn’t work out for you! I think it comes down to different flour types, different size eggs and that it’s a very forgiving recipe and works from a lose dough consistency up to a thick batter. Did you end up adding more liquid or did you manage to make the spätzle in any other way?
Jen says
My family absolutely loves this recipe! We had it for the second time last night. I make my own spätzle from a recipe I found years ago, but your sauce is perfect. I’ve used beef broth both times and it’s absolutely delicious. Thank you! (Also, your photography is beautiful!)
Nora says
Thank you, Jen. That’s such a sweet comment! I’m so happy you and your family enjoy the recipe – that’s my main goal after all: Helping families enjoy mealtime together. Thanks once again, you made my day! xx Nora
Lori says
This looks delicious!! What broth do you use, beef?
Nora says
I used chicken, but you can use whatever you have on hand, Lori. Even vegetable broth works!
Robert says
Looks amazing! I am wondering what type of broth you suggest using or if it even matters? Chicken, Beef, Veg?
Nora says
Hi Robert, thanks for asking! Chicken or beef broth are both fine. But if vegetable broth is what you have on hand, that works just as well! Please don’t hesitate to ask more questions. Have a nice day!
Wendy says
Hi, so this recipe looks yummy & I definitely want to try it!! My question is though, what kind of broth is to be used? You don’t state if it’s beef, chicken, vegetable? ?
Thanks hope to hear back soon & have a lovely day!!!
Nora says
Hi Wendy, I used chicken broth. I’m sure you could use whatever you have on hand though! Have fun cooking 🙂
Michelle Evans says
Hello..
This looks like it would go perfectly with my Sauerbraten. My husband and I share the same nationalities (Irish,Welsh, and German. His Mother gave him something I don’t have in the bloodline though..Scottish ), but we mainly have home cooked German food in our home than anything else. He says he has to have his sauerkraut! I will definitely cook this! Thank you so much for the post. Your blog page is beautiful! Cheers and take care!
Nora says
Wow, that’s quite a mix of nationalities you got going on! I can only agree about the sauerkraut – nothing better to eat during the colder months! Thanks so much for sharing Michelle!
AnnaDiaries says
Well now.. As a real German, I can say, that they don’t look half bad. You do need a Spätzlepress in order to get them looking like real german Spätzle. And actually. As many trips as I have taken to Bavaria (oh yes, it is pretty, even though it techincally isn’t quite Germany… But let’s not get into politics here 😉 ) I have never seen Jägerspätzle. I have seen Jägerschnitzel, which is a normal Wiener Schnitzel, maybe a bit smaller in size, since those are huge in actuallity and I have seen Veggie or Käsespätzle. Käsespätzle are the best if you have just climbed up a mountain in the alps and you find this cute little Alm Hut up there and can relax before heading back down.
Now… If my hubby would eat mushrooms… And if my daughter would… I would try this. But they don’t… Talk about disappointing right?
I am so glad that you made Spätzle from scratch. It’s so much better. And a great arm workout. Have you noticed that? lol
I will keep an eye on your blog for sure. Trying out your apple fritters today since my daughter saw me scrolling through here and screamed: I WANT THAT. So yeah… Making apple jelly isnt enough for the day I guess 🙂
Take care
Anna
http://www.the-anna-diaries.de
Nora says
Yes, true about the Spätzlepress! But I thought it’s probably not an everyday item in households all around the world 🙂 Really? No Jägerspätzle? Huh, I guess I’ve always known that my family is a bunch of Bavarian weirdos 🙂 Käsespätzle are great too! And about the arm workout… I’m glad I didn’t have to feed an army 😀
Oh that’s so sad, mushrooms are the best! But the apple fritters are great too, your daughter knows good food 😉 Let me know how they turn out!
AnnaDiaries says
If I can manage to make them taste good, they’ll end up on my blog sooner or later. Once I am done with the days and days of event coverage o.O How did my blog turn into an Eventblog, when it used to be a food blog? I have NO clue how that happened lol Anyways… Watch out: In November there will be some kind of apples on my blog haha
And true, you don’t NEED a Spätzle press every day… I still have one. Used it once so far. But its so much easier. My poor arms were killing me after beating that dough for about 20 minutes. Those bubble fluffyness is not easily achieved lol
Chris Mumaw says
I have used my spaetzle press (spaezle schwab) for 40 years now. My kids loved spaezle and we made it often. I lived in Germany for 6 years in my younger days. It also works great for mashed potatoes too! (It’s like the potato ricer my grandma always used.) Best cooking utensil I ever had! schwab
Katrina @ Warm Vanilla Sugar says
Oh man, I would gobble this up in a few seconds!! What an awesome recipe 🙂
Nora says
Thank you Katrina!
Ashley says
I’ve never made spätzle before at home but I’ve always wanted to give it a try. This looks delicious!
Nora says
Thank you Ashley! They can be a little tricky the first time you make them! Just make sure you really let the batter rest for 30 minutes and don’t use too much batter per batch. Let me now what you think if you get around to making them 🙂
Thalia @ butter and brioche says
This oktoberfest inspired dish looks SO delicious Nora! The spatzle dumplings definitely take me back to when I was travelling through Germany and Austria. Your photography of it is incredible too!
Nora says
Thank you so much Thalia!
Sönne says
Great recipe! 🙂 As a German I’m thrilled to see Spätzle taking over the world. 😉 The method you used is usually used to make Knöpfle (“little buttons”), which are exactly like Spätzle, only shorter. Both are more on the pasta side, wouldn’t call them dumplings, although Knöpfle certainly look like small ones. But this might just be my German preciseness speaking. 😉 I’ll be posting a Spätzle recipe soon on my blog. But I cannot wait to try your Jägersoße – it really sounds super delicious. Thank you for sharing!
Nora says
Thanks for your insight on Spätzle vs Knöpfle 🙂 I absolutely didn’t know how to translate “Spätzle” to English so I just checked what Wikipedia says and they call it some sort of a dumpling – I just went with that 😉 Love the name of your blog!
Jess says
I went to an Oktober fest party last weekend and they made something similar to this. I’ve been thinking about it all week, wishing I knew what it even was! Thank you so much for sharing, I think this will be dinner!
Nora says
I hope you like it Jess!