Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
IngredientsFor the dough:
- 225 g flour, handy
- 2 egg (s)
- 125 ml milk
- 1 shot sparkling mineral water
- salt
- Salt water
Moreover:
- 100 g bacon, diced
- 2 leeks, cut into rings
- 250 g sour cream or sour cream
- 100 g mountain cheese, rated
- oil
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Combine flour, eggs, milk, and sparkling mineral water in a mixer. Mix until smooth. Season to taste with salt.
- Press the batter through a dumpling sieve into a pot of boiling salted water. Cook for 1-2 minutes until spaetzle floats to the surface. Drain in a fine-mesh sieve and rinse with cold water to stop cooking.
- Cook the bacon and leeks in oil over medium-high heat until bacon is crispy, about 5-7 minutes. Add the cooked spaetzle and stir well. Pour in sour cream and mix to combine. Add grated cheese and season with salt, pepper, and nutmeg to taste.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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