If you’re looking for a hearty, satisfying dish that delivers big flavor with simple ingredients, this Smoky Bacon & Onion Spaetzle with Fresh Parsley is a must-try. We’ve enjoyed this delicious dish on numerous occasions, and it continues to be one of our favorite examples of German comfort food—warm, rustic, and incredibly satisfying.
With tender dumplings, crispy bacon, and sweet caramelized onions, this dish is perfect for a cozy dinner or as a side to your favorite roasted meats.
What Is Spaetzle?
Spaetzle (or Spätzle) is a traditional German egg noodle or dumpling made from a simple batter of flour, eggs, and liquid. The texture is soft and slightly chewy—somewhere between pasta and dumplings.
A Brief History of Spaetzle
Spaetzle originated in the Swabian region of southern Germany but is widely enjoyed across Germany, Austria, Switzerland, and the Alpine regions. It dates back hundreds of years and was considered a staple for rural households because of its simple, affordable ingredients.
Depending on the region, spaetzle can vary quite a bit:
- In southern Germany, it’s often served plain or tossed with butter
- In Austria, it’s commonly paired with rich meats and gravies
- In the Alps, you’ll often find it made into Käsespätzle, where it’s layered with melted Raclette or Gruyère cheeseand topped with crispy onions
No matter the variation, spaetzle remains a beloved comfort dish with deep cultural roots.
How to Form Spaetzle (Multiple Methods)
One of the most unique parts of making spaetzle is shaping the dough. It’s easier than it sounds, and there are several methods you can use:
Using a Sieve or Colander (Classic Method)
- Place a coarse sieve or colander over a pot of boiling salted water
- Add batter to the sieve
- Press it through the holes using a spoon or spatula
- Small dumplings will drop directly into the water
Spaetzle Maker (Easiest Option)
- A spaetzle maker or hopper sits over the pot
- Slide the batter back and forth to create uniform dumplings
Cutting Board & Knife (Traditional Method)
- Spread batter on a damp cutting board
- Use a knife to scrape thin strips into the boiling water
- This method creates a more rustic, irregular shape
Potato Ricer
- A potato ricer with large holes can also be used
- Simply press the batter through into the water
Serving Suggestions
This Smoky Bacon & Onion Spaetzle with Fresh Parsley is delicious on its own, but it also pairs beautifully with:
- Roasted chicken or pork
- Bratwurst or sausages (shown below with red cabbage and potato salad)
- A simple green salad for contrast
This dish perfectly captures the heart of German cooking—simple ingredients transformed into something deeply comforting and flavorful. Whether you’re new to spaetzle or have enjoyed it before, this version with smoky bacon and sweet onions is one I think you’ll really enjoy.
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Chef Tips with Jason Hill | CookingSessions.com
Smoky Bacon & Onion Spaetzle with Fresh Parsley
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, salt, and nutmeg.
- In a separate bowl, combine the eggs and milk. Pour the wet ingredients into the dry ingredients and stir until a smooth, thick batter forms.
- Let the batter rest for 30 minutes—this helps improve the texture.
- Bring a large pot of salted water to a gentle boil.
- Using your preferred method (sieve, spaetzle maker, or cutting board), press or drop the batter into the boiling water.
- Cook for about 1 minute, or until the spaetzle float to the surface.
- Use a slotted spoon to transfer them immediately into a bowl of ice water to stop the cooking. Drain and set aside.
- In a large skillet over medium heat, cook the diced bacon until crispy and golden, about 4 to 5 minutes. Add the chopped onion and continue cooking until soft and lightly caramelized, another 4 to 5 minutes.
- Remove from heat and set aside.
- In a separate skillet, heat the olive oil over medium heat. Add the drained spaetzle and sauté until lightly golden and slightly crisp, about 5 to 7 minutes.
- Add the bacon and onion mixture to the skillet with the spaetzle. Toss everything together until well combined and heated through.
- Season with salt and pepper to taste. Finish with a generous sprinkle of fresh parsley.
Notes
Spaetzle Maker (Easiest Option)
- A spaetzle maker or hopper sits over the pot
- Slide the batter back and forth to create uniform dumplings
Cutting Board & Knife (Traditional Method)
- Spread batter on a damp cutting board
- Use a knife to scrape thin strips into the boiling water
- This method creates a more rustic, irregular shape
Potato Ricer
- A potato ricer with large holes can also be used
- Simply press the batter through into the water
