Crispy on the outside, soft in the center, and full of cozy German comfort - these Schupfnudeln with sauerkraut and bacon come together with starchy potatoes, flour, egg yolk, butter, and a pinch of nutmeg, then finish in the skillet with smoky bacon, onion, and tangy sauerkraut. You’ll shape the potato dough into finger-length noodles, simmer them briefly, and pan-fry until golden before tossing everything together for a hearty, satisfying meal.
I’ve made Schupfnudeln many times, and this is the method I keep coming back to because it consistently delivers noodles that hold their shape, brown beautifully, and stay tender inside. The biggest “make or break” lesson I learned over time: getting the dough feel right (soft, not sticky) and letting the noodles dry for a moment before frying - two small details that make a huge difference.
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Why you’ll love these Schupfnudeln
- Crispy outside, fluffy inside (that golden pan-fry finish)
- Big flavor, basic ingredients (kraut + bacon + onion does the work)
- Comfort food that’s still weeknight-friendly
- Works as a main dish or a hearty side
What are Schupfnudeln?
Schupfnudeln are finger-shaped German potato noodles made from mashed potatoes mixed with flour, egg yolk, and butter. After shaping, they’re briefly simmered and then pan-fried until golden.
They’re commonly served:
- Savory with sauerkraut and bacon
- Sweet with butter and sugar (often with fruit)
What makes this version special
This is the classic German home-style approach: pan-fried until deeply golden, then combined with sauerkraut and bacon in one skillet.
The small detail that makes a big difference is freshly grated nutmeg in the dough - a subtle, traditional touch that adds warmth and depth without making the noodles taste “spiced.”
Ingredients you’ll need
Exact measurements are in the recipe card below, but these ingredient notes will help you choose the right potatoes, flour, and sauerkraut for the best results.
- Potatoes. Starchy potatoes (like russet) give you a fluffy mash that won’t turn gluey.
- Butter. Adds richness and helps the noodles brown.
- Egg yolk. Helps bind the dough so it shapes cleanly.
- All-purpose flour. The base structure for the dough.
- Semolina flour. Adds a slightly firmer bite and helps the noodles hold their shape (or use potato starch).
- Salt. Seasons the dough and the final skillet.
- Nutmeg. Freshly grated gives the best flavor.
- Bacon. Brings smoky, savory depth.
- Onion. Sweetens and builds the base flavor.
- Sauerkraut. The tangy balance to the rich noodles and bacon.
- Parsley or chives. A fresh finish right before serving.
How to make Schupfnudeln with Sauerkraut (Quick Overview)
Let me give you a quick overview so the noodles turn out crisp and tender - then head straight to the recipe card for the detailed step-by-step instructions.
You’ll cook and rice the potatoes, mix a soft dough, shape it into finger-length noodles, simmer just until they float, and drain well. While the noodles dry for a few minutes, you’ll crisp the bacon, soften the onion, and warm the sauerkraut. Then pan-fry the noodles in butter until golden and toss everything together.
Technique cues that matter:
- Dough should feel soft but not sticky - if it clings to your hands, dust with a little more flour.
- Let boiled noodles steam-dry briefly before frying so they crisp instead of turning soggy.
- Fry in batches so you get real browning, not pale noodles.
Schupfnudeln mit Sauerkraut: German Potato Noodles with Sauerkraut
Ingredients
Schupfnudeln
- 50 g butter
- 1 egg yolk
- 500 g potatoes russet or high in starch
- 100 g all-purpose flour plus some more for rolling out the dough
- ½ teaspoon salt
- 1 pinch nutmeg using freshly grated nutmeg like my Oma Inge always does makes all the difference!
- 50 g semolina flour sub with regular flour or potato starch if you don't have semolina flour
Prepare with Sauerkraut
- 150 g thick-cut bacon
- 1 tablespoon butter
- 1 onion medium sized
- 500 g sauerkraut I used a large jar that's 680 g
- salt and pepper to taste
Instructions
Make the Schupfnudeln
- Boil the potatoes, peel them and allow them to cool a bit. Press them through a potato ricer or spätzle press, then knead with the flour, semolina flour, salt, nutmeg, butter and egg yolk until you achieve a smooth dough.
- On a floured surface, create two logs about 1 inch wide and cut the log into 1 inch slices. Shape each slice into finger-thick noodles with pointed ends.
- Salt a large pot of water and bring to a gently simmering boil. Carefully add the Schupfnudeln to the boiling water with the help of a skimmer. Continue simmering for 5 minutes (they should be swimming at the surface). Carefully remove noodles with a skimmer into a sieve or strainer, allowing any excess water to drip off.
Make Sauerkraut Skillet
- Cut the bacon and onion into small dice. Heat a deep skillet or pot on medium high (you need to have a lid for it). Add the bacon and cook until starting to get crispy. Add the onion and cook for a few minutes, stirring occasionally. Add the sauerkraut (with brine), then add the lid and cook on low for 10 to 15 minutes.
- In the meantime, heat the butter in a separate skillet and add the noodles. Cook until golden brown and crisp, turning over once or twice. Mix together the noodles with the sauerkraut mixture and garnish with some fresh, chopped parsley or fresh, chopped chives.
Notes
Expert tips:
- Don’t overwork the dough - mix just until it comes together.
- If the dough feels sticky, add flour a little at a time (too much makes it dense).
- Keep the simmer gentle - boiling too hard can knock them around and weaken the shape.
- If your noodles aren’t browning, your pan is too crowded - cook in batches.
How to serve Schupfnudeln
Serve hot as a complete meal - this one really doesn’t need much else. If you want options:- With a simple green salad
- As a side with roasted meats
- Sweet version: pan-fried in butter, tossed with sugar, served with plum compote
Storage + freezing
Schupfnudeln are best fresh, but leftovers keep well.- Fridge: Store in an airtight container for up to 3 days. Reheat in a skillet with a little butter to bring back the crisp edges.
- Freezer: Freeze the shaped noodles on a tray, then transfer to a freezer bag (or freeze after boiling once fully cooled). Pan-fry from frozen over medium heat, giving them extra time to brown.
Nutrition
Yes - shape them in advance and refrigerate until you’re ready to simmer and fry.
Schupfnudeln are typically firmer and meant to be pan-fried until golden, while gnocchi are usually softer and often served boiled with sauce.
Yes - omit it for a vegetarian version and season a bit more generously to keep the skillet flavor bold.
Stay in touch
Schupfnudeln with sauerkraut are rustic German comfort food at its best: crisp potato noodles, tangy kraut, and savory bacon all in one pan. If you make this recipe and want more cozy German classics like it, subscribe to my newsletter so you don’t miss new recipes and seasonal favorites.
Terri
Not too bad.I need practice on my noodles.. I would make it again
dirndlkitchen
Schupfnudeln are definitely a favorite of mine!! So glad you gave them a try!