Pretzel Challah Buns
Molly Yeh · foodnetwork.com · 2021 · 8 servings
Get the method at foodnetwork.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical loaf: the median of 72 challah recipes, per 100 g of flour.
- Less salt than 97% of recipes: 0.9% of the flour weight against the typical recipe's 1.8%, about half as much.
- Oil in the middle half of recipes: 15% of the flour weight against the typical recipe's 12%.
Ingredients (10)
- 3 1/2 cups (448 grams) all-purpose flour, plus more for dusting448 g
- 1/4 cup (50 grams) sugar50 g
- 2 1/4 teaspoons (1 envelope) instant yeast≈ 7 g
- 1 teaspoon kosher salt≈ 4 g
- 3/4 cup (178 grams) warm water, 105 to 110 degrees F178 g
- 1/3 cup (66 grams) flavorless oil, plus more for the bowl66 g
- 2 large eggs≈ 100 g
- 1 cup (230 grams) baking soda230 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg beaten with a splash of water, for the egg wash≈ 50 g
- Coarse pretzel salt, for sprinklingn/a
flour 448 gbatter 1083 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 72 recipes. Shaded: the middle half. Tick: the median.
- Egg22% · 37th percentile · median 25%
- Oil15% · 72nd percentile · median 12%
- Sweetener11% · 42nd percentile · median 13%
- Water40% · 47th percentile · median 40%
- Salt0.9% · 2nd percentile · median 1.8%
- Yeast1.6% · 64th percentile · median 1.4%
Oven
- Temperature
- 250°F / 120°C
- median 350°F
- Time
- 60 minutes
- median 28 minutes
Keep exploring
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Nearest by baker's percentages: egg, oil, sweetener, water, salt, yeast.
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