A Comforting German Classic with a Crispy Bacon Twist That Will Warm Your Heart and Stomach
Homemade Bacon Spaetzle is a rich and comforting dish, blending traditional German egg noodles with crispy, savory bacon. The soft, chewy spaetzle absorbs the flavors of the browned butter and smoky bacon, creating a hearty meal perfect for any occasion. It’s easy to make from scratch and brings the warmth of traditional German cuisine right to your table. Serve it as a side dish, or enjoy it as a satisfying main course.
This dish is perfect for family dinners, Oktoberfest celebrations, or any time you crave something comforting and filling.
How to Make From Scratch
- Whisk together flour, eggs, and milk to create the spaetzle batter.
- Press the batter through a spaetzle maker into boiling water.
- Cook the spaetzle until it floats, then drain and fry in butter with crispy bacon.
When to Flip
When frying the spaetzle with bacon, toss it gently to coat the noodles with the crispy bacon bits and browned butter. There’s no need for flipping like traditional pancakes.
How to Reheat
Reheat your leftover bacon spaetzle in a skillet over medium heat, adding a little butter to revive the flavors. Stir until heated through.
Can You Save the Batter?
Yes, you can store the spaetzle batter in the refrigerator for up to 24 hours before cooking. Give it a good stir before using it.
Can You Freeze?
You can freeze cooked spaetzle. Spread the cooled noodles on a baking sheet and freeze until solid, then transfer them to an airtight container. Reheat them in a skillet with butter when ready to serve.
Ingredients:
- 2 cups all-purpose flour
- 4 large eggs
- 1/2 cup milk
- 1 tsp salt
- 1/2 lb bacon, diced
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Directions:
- Prepare the Batter: In a large bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for about 10 minutes.
- Cook the Spaetzle: Bring a large pot of salted water to a boil. Using a spaetzle maker or colander, press the batter into the boiling water. Cook until the spaetzle floats to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Cook the Bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the skillet.
- Fry the Spaetzle: Add butter to the bacon drippings in the skillet and heat over medium-high. Add the cooked spaetzle and fry until golden brown, tossing occasionally.
- Combine and Serve: Stir in the crispy bacon and toss to combine. Garnish with fresh parsley and serve hot.
Editor’s Note:
For an extra cheesy version, sprinkle grated Gruyère or Emmental cheese on top of the spaetzle just before serving. You can also add sautéed onions for more depth of flavor.
Nutrition Facts (per serving, based on 4 servings):
- Calories: 450
- Protein: 20g
- Carbohydrates: 45g
- Fat: 22g
- Sodium: 900mg
