Einfache Laugenbrötchen
Original in German
Bake to the roots · baketotheroots.de · 2014 · 16
Against 173 soft pretzel recipes
More water than 97% of recipes and less yeast than 84%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More water than 97% of recipes: 84% of the flour weight against the typical recipe's 63%.
- Less yeast than 84% of recipes: 0.9% of the flour weight against the typical recipe's 1.4%.
- Less salt than 75% of recipes: 1.2% of the flour weight against the typical recipe's 1.7%.
- Less butter than 75% of recipes: 2.7% of the flour weight against the typical recipe's 7%, about half as much.
Ingredients (9)
- 1 EL Trockenhefe≈ 9 g
- 2 EL Pflanzenöl≈ 27 g
- 470ml lauwarme Milch≈ 485 g
- 350ml lauwarmes Wasser≈ 351 g
- 2 TL Salz≈ 12 g
- 830-1000g Mehl (Type 405)1000 g
- ca. 3 Liter Wassern/a
- 1 EL Zucker≈ 13 g
- 75g Natron75 g
flour 1000 gbatter 1971 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 173 recipes. Shaded: the middle half. Tick: the median.
- Water84% · 98th percentile · median 63%
- Butter2.7% · 23rd percentile · median 7%
- Sugar1.3% · 26th percentile · median 2.4%
- Salt1.2% · 19th percentile · median 1.7%
- Yeast0.9% · 14th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 20 to 22 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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