8 Easy German Recipes

You're about to discover eight classic German recipes that'll transport your kitchen to the heart of Bavaria. From crispy Wiener Schnitzel to warm, flaky Apple Strudel, these dishes represent generations of traditional German cooking made simple. Whether you're new to European cuisine or looking to reconnect with your German heritage, each recipe has been carefully selected for its authenticity and ease of preparation. Let's start your culinary journey through Germany's most beloved comfort foods.

Traditional Wiener Schnitzel

Wiener Schnitzel is an iconic Austrian dish that has become a staple of German cuisine. This breaded and fried veal cutlet is known for its distinctive golden-brown crust and tender meat, creating a perfect harmony of textures that has delighted diners for generations.

The key to authentic Wiener Schnitzel lies in the preparation technique and quality of ingredients. Traditional recipes call for veal, though variations using pork or chicken have become popular. The meat must be pounded thin and evenly coated in fresh breadcrumbs before being fried to achieve the characteristic light and crispy exterior.

Ingredients:

• 4 veal cutlets (about 5-6 oz each)
• 2 cups plain flour
• 3 large eggs, beaten
• 2 cups fine breadcrumbs
• Salt and pepper to taste
• Vegetable oil or clarified butter for frying
• Lemon wedges for serving
• Fresh parsley for garnish

Start by placing each veal cutlet between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet first in flour, then egg, and finally coat with breadcrumbs, pressing gently to ensure even coverage.

Heat oil or clarified butter in a large skillet over medium-high heat until it reaches 350°F (175°C). Cook the schnitzels one at a time for about 3-4 minutes per side until golden brown. The crust should bubble up slightly during frying, creating the characteristic wave pattern. Once cooked, transfer to a paper towel-lined plate to drain excess oil.

For best results, never press down on the schnitzel while cooking, as this will compress the meat and make it tough. The oil should be hot enough that the breading sizzles immediately when the schnitzel is added, but not so hot that it burns. Also, avoid stacking the cooked schnitzels, as this will make the crust soggy. Serve immediately with lemon wedges and garnish with parsley.

Classic German Potato Salad

Classic German Potato Salad is a beloved dish that differs significantly from its American mayonnaise-based counterpart. This warm potato salad, originating from southern Germany, particularly Bavaria, features a tangy vinegar-based dressing that creates a perfect balance of flavors between the tender potatoes and crispy bacon.

The key to an authentic German potato salad lies in using waxy potatoes and serving it warm or at room temperature. Unlike the cold, creamy American version, this traditional German preparation allows the potatoes to better absorb the flavorful dressing while maintaining their structure without becoming mushy.

Ingredients:

• 2 pounds waxy potatoes
• 6 slices bacon, diced
• 1 medium onion, finely diced
• ¼ cup white wine vinegar
• 2 tablespoons whole grain mustard
• ½ cup beef broth
• 2 tablespoons vegetable oil
• 1 teaspoon sugar
• Salt and black pepper to taste
• Fresh chives or parsley for garnish

Boil the potatoes in their skins until tender but still firm when pierced with a knife, about 15-20 minutes. While the potatoes are cooking, fry the diced bacon in a large skillet until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan. Add the diced onions to the bacon fat and cook until translucent.

While the onions cook, peel and slice the still-warm potatoes into ¼-inch thick rounds. In the same skillet with the onions, add vinegar, mustard, beef broth, oil, and sugar. Bring to a simmer, stirring to combine. Add the sliced potatoes and crispy bacon back to the pan, gently tossing to coat with the dressing. Season with salt and pepper to taste. Let the salad sit for about 5 minutes before serving to allow the potatoes to absorb the dressing.

For best results, avoid using starchy potatoes like russets, as they'll break down too easily. The salad can be made ahead and reheated gently, though you may need to add a splash of broth or vinegar to refresh the flavors. If the salad seems dry when serving, a drizzle of warm beef broth will help restore its original consistency.

Homemade Spätzle

Traditional German Spätzle is a beloved egg noodle dish that dates back centuries in Southern German cuisine. These small, irregularly shaped pasta dumplings are made from a simple combination of flour, eggs, and water, yet they deliver a satisfying, homestyle comfort that pairs perfectly with gravies, stews, and traditional German dishes.

Making Spätzle from scratch requires no special ingredients, but the technique takes some practice to master. While specialized Spätzle makers are available, these noodles can be prepared using common kitchen tools like a colander or a cutting board and knife. The key lies in achieving the right dough consistency – it should be firm enough to hold its shape but loose enough to be pushed through holes.

Ingredients:

• 2 cups all-purpose flour
• 4 large eggs
• 1/4 cup water
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons butter (for finishing)

Mix flour, salt, and nutmeg in a large bowl. Create a well in the center and add the eggs. Gradually incorporate the eggs into the flour while adding water slowly until a smooth, thick batter forms. The consistency should be slightly thicker than pancake batter but still able to flow. Let the dough rest for 10-15 minutes.

Bring a large pot of salted water to a boil. Working in batches, push the dough through your chosen tool (Spätzle maker, colander, or board) directly into the boiling water. Cook until the noodles float to the surface, about 2-3 minutes.

Remove the cooked Spätzle with a slotted spoon and place them in a bowl with melted butter to prevent sticking. Continue until all dough is used. To finish, you can either serve immediately or pan-fry the buttered Spätzle until slightly crispy on the edges.

When making Spätzle, temperature control is crucial. The water must be at a rolling boil when adding the dough, and the noodles should be removed promptly when they float to prevent overcooking. If the dough seems too thick, add water a tablespoon at a time; if too thin, incorporate more flour gradually. Fresh Spätzle can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a pan with butter.

Authentic Bratwurst With Sauerkraut

Bratwurst with sauerkraut is a quintessential German dish that brings together the hearty flavors of perfectly grilled sausages and tangy fermented cabbage. This combination has been a staple of German cuisine for centuries, particularly in regions like Bavaria where it's often served during festivals and gatherings.

The key to an authentic bratwurst experience lies in using high-quality pork sausages and properly prepared sauerkraut. Traditional German bratwurst contains a blend of pork, subtle spices, and sometimes veal, creating a juicy interior with a crispy exterior when cooked. The sauerkraut serves as both a side dish and a condiment, adding a distinctive tang that complements the rich flavors of the sausage.

Begin by draining the sauerkraut and rinsing it lightly if it's too sour for your taste. In a large pot, heat the oil over medium heat and sauté the sliced onions until translucent. Add the sauerkraut, beer, caraway seeds, bay leaves, and brown sugar. Simmer covered for about 30 minutes, stirring occasionally.

While the sauerkraut is cooking, prick each bratwurst several times with a fork to prevent them from bursting. Grill the bratwurst over medium heat for 15-20 minutes, turning frequently until they achieve a golden-brown color and are cooked through.

For the best results, avoid piercing the bratwurst too deeply while grilling, as this can cause the juices to escape. You can also poach the bratwurst in beer before grilling to ensure they stay moist. Some traditional German cooks prefer to nestle the bratwurst into the sauerkraut during the final 10 minutes of cooking, allowing the flavors to meld together.

Serve the bratwurst on a bed of the prepared sauerkraut, accompanied by German mustard and rolls if desired.

When preparing this dish, remember that authentic German sauerkraut is typically less vinegary than American versions. If using store-bought sauerkraut, taste it first and adjust the seasoning accordingly. The bratwurst should never be cooked over high heat, as this can cause the casings to split and the meat to dry out. For best results, maintain a medium temperature throughout the cooking process and allow the meat to rest for a few minutes before serving.

[INGREDIENTS]:

• 6 fresh bratwurst sausages
• 2 pounds sauerkraut
• 1 large onion, sliced
• 2 tablespoons vegetable oil
• 1 cup German beer
• 1 tablespoon caraway seeds
• 2 bay leaves
• 1 tablespoon brown sugar
• Salt and pepper to taste
• German mustard for serving
• 6 German-style rolls (optional)

Hearty German Goulash

German Goulash (Gulasch) is a rich, hearty meat stew that has become a staple of German cuisine, though its origins can be traced back to Hungary. This deeply flavorful dish features tender chunks of beef simmered in a thick, paprika-spiced sauce with onions and other vegetables, making it perfect for cold winter evenings.

Unlike its Hungarian counterpart, German Goulash tends to be less spicy and often incorporates beer into the cooking process, adding depth to the sauce. The dish is traditionally served with Spätzle, potato dumplings, or crusty bread to soak up the rich gravy.

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 large onions, diced
• 3 cloves garlic, minced
• 2 tablespoons paprika
• 1 tablespoon tomato paste
• 1 bottle German dark beer
• 2 cups beef broth
• 2 bay leaves
• 2 tablespoons vegetable oil
• 2 carrots, sliced
• 2 celery stalks, chopped
• Salt and pepper to taste
• 1 tablespoon flour
• 1 teaspoon caraway seeds (optional)

Season the beef chunks with salt and pepper, then brown them in batches in a large Dutch oven with hot oil. Remove the meat and sauté the onions until golden brown. Add garlic, paprika, and tomato paste, stirring constantly to prevent burning. Return the meat to the pot, add the beer, broth, vegetables, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours until the meat is tender.

During the final 30 minutes, mix flour with a little cold water to make a slurry and stir it into the goulash to thicken the sauce. Continue cooking until the desired consistency is reached, adjusting seasoning as needed.

For best results, make this goulash a day ahead of serving, as the flavors will develop and intensify overnight in the refrigerator. When reheating, do so slowly over low heat, stirring occasionally and adding a splash of broth if the sauce becomes too thick. Avoid using lean cuts of beef, as the marbling in chuck or shoulder cuts provides better flavor and tenderness during the long cooking process.

Bavarian Pretzels

Bavarian pretzels, known as "Brezel" in German, are iconic symbols of German baking tradition, particularly beloved in Bavaria. These twisted knots of dough are characterized by their dark brown, glossy exterior, soft interior, and distinctive crossed arms topped with coarse salt.

The key to authentic Bavarian pretzels lies in the lye bath treatment, which creates their signature deep mahogany color and unique flavor. While traditional recipes use food-grade lye, baking soda can serve as a safer alternative for home baking while still achieving satisfactory results.

• 4 cups all-purpose flour
• 1 package active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons softened butter
• 1¼ cups warm water
• ¼ cup baking soda (for bath)
• 4 cups water (for bath)
• Coarse salt for topping

Mix the yeast with warm water and sugar, letting it activate for 5 minutes until foamy. Combine flour and salt in a large bowl, then add the butter and activated yeast mixture. Knead for 10 minutes until smooth and elastic. Let the dough rise in a covered bowl for 1 hour or until doubled in size. Divide into 8 portions and roll each into a rope about 24 inches long. Form each rope into the classic pretzel shape by making a U-shape, crossing the ends, and pressing them onto the curve.

Preheat the oven to 450°F (230°C). Prepare the baking soda bath by dissolving baking soda in water and bringing it to a boil. Dip each pretzel in the bath for 30 seconds, place on a parchment-lined baking sheet, sprinkle with coarse salt, and score the thickest parts with a knife. Bake for 12-15 minutes until dark brown.

For best results, ensure the dough is properly rested and at room temperature before shaping. The baking soda bath should be actively boiling when dipping the pretzels, and working quickly during this step prevents the dough from becoming too soggy. Store any leftover pretzels in an airtight container and reheat briefly in the oven to restore their crispy exterior.

Black Forest Cake

Black Forest Cake (Schwarzwälder Kirschtorte) is one of Germany's most iconic desserts, combining rich chocolate cake layers with fresh cherries, whipped cream, and a splash of cherry brandy. This decadent cake originated in the Black Forest region of Germany, where the area's famous cherries and cherry brandy (Kirschwasser) are produced.

The key to an authentic Black Forest Cake lies in its distinct layers and the use of real Kirschwasser, which gives the dessert its characteristic flavor. While some versions use different types of cherries, traditional recipes call for sour cherries, which provide a perfect balance to the sweet chocolate and cream.

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 24 oz sour cherries (pitted)
• 1/2 cup Kirschwasser
• 3 cups heavy whipping cream
• 1/4 cup powdered sugar
• Chocolate shavings for decoration

Begin by preheating the oven to 350°F (175°C) and preparing two 9-inch round cake pans. Mix the dry ingredients in a large bowl, then incorporate the wet ingredients except for the boiling water. Once combined, carefully stir in the boiling water to create a thin batter. Divide the batter between the prepared pans and bake for 30-35 minutes.

While the cakes cool, prepare the cherry filling by draining the cherries and reserving the juice. Mix the cherries with 1/4 cup of Kirschwasser. Whip the heavy cream with powdered sugar until stiff peaks form. Once the cakes are completely cool, split each layer horizontally. Brush each layer with the remaining Kirschwasser, then assemble the cake by layering with whipped cream and cherries between each cake layer. Cover the entire cake with the remaining whipped cream and decorate with chocolate shavings.

For best results, refrigerate the cake for at least 4 hours before serving. Ensure the cherries are well-drained to prevent the filling from becoming too wet, and keep the cream very cold before whipping. The cake can be made up to two days in advance, but add the final decorative touches just before serving to maintain the fresh appearance.

German Apple Strudel

German Apple Strudel is a beloved traditional dessert that dates back centuries, featuring delicate layers of flaky pastry wrapped around a spiced apple filling. This classic treat combines the sweetness of apples with the richness of butter and the warmth of cinnamon, creating a comforting dessert that's perfect for any occasion.

While making strudel from scratch might seem daunting, this recipe breaks down the process into manageable steps. The key to success lies in handling the dough carefully and preparing the apple filling with the right balance of sweetness and spice. Traditional strudel dough should be rolled so thin that you can read a newspaper through it.

Ingredients:

• 2½ cups all-purpose flour
• ¼ teaspoon salt
• 1 egg, beaten
• 1 cup lukewarm water
• 2 tablespoons vegetable oil
• 6 large apples, peeled and thinly sliced
• ¾ cup raisins
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup butter, melted
• 1 cup breadcrumbs
• Powdered sugar for dusting

Mix flour and salt in a large bowl. Make a well in the center and add beaten egg, water, and oil. Knead until smooth and elastic, about 10 minutes. Let the dough rest for 30 minutes covered with a warm, damp cloth.

Meanwhile, prepare the filling by mixing sliced apples, raisins, sugar, and cinnamon.

Roll the dough on a floured cloth until paper-thin, carefully stretching it with your hands. Brush the surface with melted butter and sprinkle with breadcrumbs. Spread the apple mixture evenly, leaving a border around the edges. Using the cloth as a guide, roll the strudel carefully from the long side. Transfer to a buttered baking sheet, brush with remaining melted butter, and bake at 375°F (190°C) for 30-35 minutes until golden brown.

For best results, ensure all ingredients are at room temperature before starting. The dough should rest adequately to develop proper elasticity, and the apples should be sliced uniformly for even cooking. If the dough tears while stretching, patch it with a small piece of dough from the edge. Let the strudel cool for 10 minutes before dusting with powdered sugar and serving.