Bavarian Kässpätzle with Bacon and Crispy Onions

Kässpätzle are a Bavarian classic: fresh spätzle layered with savory mountain cheese and served with crispy bacon and onions. A hearty dish that comes together quickly.

By Beeny · 3 servings · 35 minutes

Ingredients

• 300 g Wheat flour
• 4 Stück Eggs
• 120 ml Water
• 1 TL Salt
• 200 g Mountain cheese (Bergkäse), grated
• 80 g Bacon, diced
• 2 Stück Onions
• 2 EL Butter
• 1 EL Cooking oil
• Prise Pepper
• Bund Chives, finely chopped

Method

1. Combine flour, eggs, water and salt in a bowl to form a smooth, sticky dough, then beat vigorously for about 10 minutes until it forms bubbles.
2. Peel the onions, slice them into thin rings and fry them in a pan with oil until golden brown and crispy. Remove from the pan.
3. Render the diced bacon in the same pan without any added fat until crispy.
4. Bring a large pot of salted water to a boil. Press or scrape the dough in batches through a spätzle sieve or over a board into the boiling water.
5. Cook the spätzle for 1 to 2 minutes after they rise to the surface, lift them out with a slotted spoon and let them drain well.
6. Layer the spätzle and cheese alternately in a baking dish. Bake in a preheated oven at 200 degrees for about 10 minutes, until the cheese has melted.
7. Let the butter foam in a small pan until it smells lightly nutty.
8. Season the Kässpätzle with pepper, sprinkle with bacon and onions, drizzle with the brown butter and serve topped with chives.