I perfected a simple Bavarian Spaetzle of pillowy egg noodles bathed in melted alpine cheese and crowned with golden caramelized onions that you’ll want to make.

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I wasn’t expecting to fall for Käsespätzle the way I did, it’s loud, cheesy and a little messy, but in the best way. This Bavarian Spaetzle always surprises me when a simple batter mostly of eggs and flour turns into soft, pillowy noodles that soak up melted grated Emmental.

The first bite cracks something in your memory, like a dish you’ve tasted in a mountain hut but better, because you made it. I can’t promise it will be elegant, but I do promise curiosity will win and you’ll want to dig in right away.

Ingredients

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All-purpose flour: main carb, gives structure and chewiness, low fiber unless whole grain
Eggs: protein rich, bind dough, add moisture and a bit of richness to flavor
Milk: adds fat and calcium, it makes batter tender and lightly sweet
Cheese (Emmental Gruyere): high in protein and fat, gives savory, nutty, gooey melt
Onions: caramelize to sweet savory topping, add texture and lots of flavor
Butter: adds richness, helps browning, packed with saturated fat and great flavor
Fresh chives or parsley: bright herbal note, low calorie, freshens heavy cheesy dish

Ingredient Quantities

400 g all-purpose flour

4 large eggs

200 ml milk

150–200 ml water

1 tsp fine salt

pinch of freshly grated nutmeg

300–400 g grated Emmental, Gruyere or young Alpine cheese

2 large onions, thinly sliced

50 g unsalted butter, divided

salt and freshly ground black pepper, to taste

fresh chives or parsley, chopped, for garnish (optional)

How to Make this

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1. In a bowl whisk 400 g flour with 1 tsp salt and a pinch of freshly grated nutmeg, then add 4 large eggs, 200 ml milk and 150–200 ml water little by little until you get a thick, sticky batter; don’t overmix, just combine and let rest 10 minutes so the flour hydrates.

2. Bring a large pot of heavily salted water to a rolling boil. Keep a slotted spoon or spider handy.

3. Meanwhile grate 300–400 g Emmental or Gruyere, or a young Alpine cheese, and set most of it aside; thinly slice 2 large onions.

4. Melt about 25 g of the 50 g unsalted butter in a wide skillet and cook the onions low and slow until deep golden brown and slightly crispy, stirring often so they don’t burn; set most of the onions aside for topping and leave a few in the pan.

5. Working over the boiling water, press or scrape the batter through a spaetzle maker, coarse grater, or a colander with large holes into the water; cook the little dumplings until they float plus about 30–60 seconds, then scoop them out with the slotted spoon into a large bowl—do not rinse them, the starch helps the cheese stick.

6. Toss the hot spaetzle immediately with the remaining 25 g butter so they don’t clump, season lightly with salt and freshly ground black pepper.

7. Preheat oven to 200°C / 400°F. In an ovenproof dish layer half the spaetzle, scatter about half the grated cheese, then repeat with the rest and finish with the remaining cheese on top; tuck a few knobs of butter over the surface if you like extra richness.

8. Bake 8–12 minutes until the cheese is bubbly and beginning to brown, or place the dish under a hot grill for 2–4 minutes to get a golden crust.

9. Pull the dish out, top with the fried onions, taste and adjust salt and pepper, sprinkle chopped fresh chives or parsley if you want, and serve piping hot right away.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Kitchen scale (or measuring cups and spoons)
4. Large pot for boiling water
5. Slotted spoon or spider
6. Spaetzle maker, coarse grater, or colander with large holes
7. Wide skillet for frying onions
8. Box grater for the cheese
9. Ovenproof baking dish or casserole dish
10. Cutting board and a sharp knife

FAQ

Q: What should the spätzle batter feel like?

A: It should be thick but pourable, like heavy single cream or a loose cookie dough. If it’s too stiff add a little more water or milk, too runny add a spoon of flour. Let the batter rest 10 to 15 minutes so the flour hydrates, it makes the noodles lighter.

Q: I don’t have a spätzle maker, how can I make them?

A: No problem, use a large-holed colander, a coarse grater, a potato ricer or press the batter with a spatula over a cutting board into simmering water. You can also spread dough on a wet board and scrape with a knife. They cook quickly so work in batches.

Q: How do I know when the spätzle are cooked?

A: They’re done when they float to the surface plus about 30 to 90 seconds more. Scoop them out with a slotted spoon and toss them into the cheese while warm so the cheese melts into the noodles.

Q: Which cheeses work best and how much should I use?

A: Emmental, Gruyere or young Alpine cheeses are classic. Use 300 to 400 grams depending how cheesy you want it. Grate your own cheese, pre-shredded is often coated and won’t melt as nicely.

Q: How do I get deeply browned, sweet onions like in restaurants?

A: Slice thin and cook low to medium in butter, don’t rush them. Stir occasionally not constantly, add a pinch of salt to draw moisture out, cook 20 to 30 minutes until golden. A tiny pinch of sugar helps if your onions aren’t sweet enough.

Q: Can I make Käsespätzle ahead or freeze it?

A: Yes. You can cook the spätzle and store in the fridge 1 to 2 days, then assemble and bake. For freezing, freeze plain cooked spätzle or assembled but not baked in a tight container, thaw overnight and reheat in the oven at 180 C / 350 F until bubbly. Reheating in a skillet with a splash of milk also works.

Käsespätzle Recipe Substitutions and Variations

Flour: swap all-purpose for 00 flour for silkier spätzle, or use half whole-wheat pastry flour for a nuttier bite (youll likely need a bit more liquid), or for gluten-free try a 1:1 GF all-purpose mix plus about 1/2 tsp xanthan gum.
Eggs: for egg-free, use about 3 tbsp aquafaba per egg, or 1 tbsp ground flaxseed mixed with 3 tbsp water per egg (let sit 5 min). The dough will be a bit softer and less stretchy, but it works.
Cheese: if Emmental/Gruyere arent available, try Comté, raclette, Jarlsberg, or a mix of sharp cheddar with a milder Swiss-style cheese for good melt and flavor.
Butter: replace with ghee for similar flavor and higher smoke point, or use a neutral oil like sunflower/vegetable for frying the onions, or olive oil if thats what you have (flavor will change).

Pro Tips

1) Batter and texture: Dont overmix, and let the batter rest the full 10 minutes so the flour hydrates. If it feels too thick add water a tablespoon at a time, too thin add a little flour, youll get the hang of the right sticky, clumpy texture. Room temp eggs help it come together easier.

2) Onions: cook them low and slow till deep golden, stir often so they dont burn. A pinch of sugar or a splash of water while they brown speeds caramelization without burning, and save some extra crispy bits for the top — they give great crunch and contrast.

3) Spaetzle technique: press a little batter first to test the hole size and timing, dont dump huge amounts into the pot or the pieces will clump. Skim them out with a spider or slotted spoon as soon as they float plus a short bit, and dont rinse them — the surface starch is what helps the cheese stick later.

4) Cheese, bake and finish: grate cheese fine so it melts evenly, mix two kinds for depth, and reserve a handful for the top to get that nice browning. Bake until bubbly then give it a quick blast under the grill to get a golden crust, but watch it close or itll burn. Let it rest a minute before serving so it holds together better.