Thomas’ Oktoberfest Spätzle
- Scott
- Sep 9, 2025
- 3 min read
Oktoberfest is one of our favorite celebrations of the year. It is not just about the music, laughter, or steins of beer. It is about gathering around the table with food that feels festive and comforting. Thomas used to teach German and has always been a huge fan of German cuisine, and when we celebrate, Spätzle is at the heart of it all.
Golden, buttery, and rustic, Spätzle could be described as something between pasta and small dumplings and is the kind of dish that makes you feel as if you are sitting in a Bavarian beer hall, even if you are just at home across the ocean. We love to pair with a crispy schnitzel and a cold German beer, though also works great with bratwurst or roast chicken. It is one of those simple recipes that always tastes like you spent forever making.
A Little History of Spätzle
Spätzle, pronounced spate sleh, has been around for centuries with roots in the Swabian region of Germany. Its name comes from the word Spatz, meaning little sparrow, a nod to the irregular birdlike shapes of the dough when dropped into boiling water.
Traditionally, cooks would scrape the dough by hand from a wooden board into simmering water, a skill that required patience and practice. Today, we are lucky enough to have Spätzle makers that do the work for us, making the process quicker and far less messy.
Despite the convenience, Spätzle has not lost any charm. Each batch still carries that rustic, homemade appeal that makes it the ultimate comfort food of Oktoberfest.
The Tool That Makes It Easy
While you can make Spätzle by hand, we swear by our Bestdon Stainless Spätzle Maker*. It is durable, easy to clean, and produces perfectly shaped little dumplings every time.
The beauty of this tool is its simplicity. You place it over a pot of boiling water, fill the hopper with dough, and slide it back and forth. Out drops a shower of Spätzle, ready in just minutes. It takes the guesswork out of the process while giving you consistent results.
If you are new to making Spätzle, this is the kind of tool that will have you wondering why you did not try it sooner. It is affordable, practical, and makes recreating this German staple at home an absolute joy.
Thomas’ Oktoberfest Spätzle Recipe
Ingredients
4 cups all purpose flour
8 large eggs
½ to 1 cup milk or water (adjust for consistency)
½ teaspoon ground nutmeg
Salt and freshly cracked black pepper, to taste
2 to 3 tablespoons butter
Fresh parsley (optional, for garnish)
Instructions
In a large bowl, whisk together the flour, nutmeg, salt, and pepper.
In a separate bowl, beat one egg at a time, adding the next only after the previous is fully incorporated. Once all 8 are beaten, pour them into a well in the flour mixture.
Gradually add the milk or water, stirring until the batter comes together. The consistency should be thick and sticky, not runny.
Cover and let the dough rest for 15 minutes.
Bring a large pot of salted water to a boil. Working in batches, press the dough through a Spätzle maker or a large holed colander directly into the boiling water.
Cook until the Spätzle float to the surface, about 2 to 3 minutes. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter. Toss the spätzle until lightly golden and coated.
Garnish with parsley if desired and serve immediately.
Serving Tip
This recipe is hearty enough to stand on its own, but for Oktoberfest we love to keep it traditional. Spätzle tossed with butter, a crispy schnitzel on the side or with sausages and mustard, and a tall stein of German beer. It is simple, festive, and the perfect way to bring a little Bavarian flavor into your home.
✨ Whether you are hosting friends for Oktoberfest or just want a comforting dinner, Spätzle is one of those dishes that never fails to impress. Once you have had Thomas’ version, it will likely become a tradition in your home as well!
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