Soft Pretzels Lab173 recipes
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Laugengebäck

Original in German

Christina Bauer · backenmitchristina.at · 2019

Against 173 soft pretzel recipes

No sugar, unlike 82% of recipes.

How German soft pretzel recipes differ from English ones →

Get the method at backenmitchristina.at →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 batch: the median of 173 soft pretzel recipes, per 100 g of flour.

  • No sugar at all, where 82% of recipes use some (most of those 2.2 to 4.7% of the flour weight).
  • Water in the middle half of recipes: 60% of the flour weight against the typical recipe's 63%.
Water: 60%, 30th percentileButter: 10%, 70th percentileSugar: 0%, 9th percentileSalt: 2%, 70th percentileYeast: 1.4%, 59th percentileWaterButterSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 500 g Weizenmehl 700500 g
  • 10 g Salz10 g
  • 50 g zimmerwarme Butter50 g
  • 300 g lauwarme Milch300 g
  • 21 g frische Germ (= 1/2 Würfel)21 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 EL Natron≈ 54 g
  • 1.5 l Wasser≈ 1503 g

flour 500 gbatter 881 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 173 recipes. Shaded: the middle half. Tick: the median.

  • Water60% · 30th percentile
  • Butter10% · 70th percentile
  • Sugar0% · 9th percentile
  • Salt2% · 70th percentile
  • Yeast1.4% · 59th percentile

Oven

Temperature
not stated
median 425°F
Time
10 minutes
median 15 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: water, butter, sugar, salt, yeast.

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