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German Wild Garlic Spätzle with bacon and sour cream

German Wild Garlic Spätzle

Try my German Wild Garlic Spätlze - a dumpling link German egg noodle that comes together so easily and makes for a great side dish anytime! Serve with cheese, sour cream and crispy bacon. An authentic German

Course Main Course
Cuisine germany
Keyword German egg noodles, German Spätzle recipe, Wild Garlic Spätzle
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 500 kcal


  • 170 g plain flour
  • 2 eggs
  • 2 tbsp whole milk
  • 1 tbsp vegetable oil
  • ¼ tsp salt
  • 0.5 bunch of wild garlic more for serving

For servings

  • 4 slices bacon
  • 2 tbsp butter or bacon fat
  • sour cream


  1. Cut the bacon into pieces. Wash and drain the wild garlic, then chop it into small pieces.

  2. Put all the ingredients for the spätzle dough in a bowl and mix with a wooden spoon to form a dough.

  3. Bring about 3 liters of salted water to a boil. Either spread a thin layer of batter on a wooden board previously rinsed with cold water and scrape off thin strips of dough with a pastry scraper or a knife and let them slide into the boiling water.
  4. Or use a standard Spätzle Maker, which should also be rinsed off with cold water beforehand.
  5. Let the spätzle come to a boil once, let them steep for a few seconds until they float to the top of the water, then drain the water with a sieve and place the spätzle in a bowl with cold water until all the spaetzle are ready.
  6. Now strain the spätzle through a large sieve and drain well. Put the bacon in a cold pan and heat slowly over medium heat until and fry the bacon in its own fat until crispy. Toss the strained wild garlic spaetzle in the pan with the bacon, and mix in some freshly chopped wild garli. Season with salt and pepper and divide between two plates.
  7. .
  8. Serve with sour cream and garnish with freshly chopped wild garlic.

Recipe Notes

If there is no fresh wild garlic, you can alternatively stir 2 tbsp wild garlic pesto or any green pesto into the spaetzle dough.