Soft Pretzel Rolls aka. German Laugenbrötchen
Bake to the roots · baketotheroots.de · 2014 · 16
Against 173 soft pretzel recipes
More water than 99% of recipes and no sugar, unlike 82%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More water than 99% of recipes: 84% of the flour weight against the typical recipe's 63%.
- No sugar at all, where 82% of recipes use some (most of those 2.2 to 4.7% of the flour weight).
- 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%.
Ingredients (9)
- 1 tbsp. instant yeast≈ 9 g
- 2 tbsp. vegetable oil≈ 27 g
- 2 cups (470ml) lukewarm milk≈ 488 g
- 1 1/2 cups (350ml) lukewarm water≈ 356 g
- 2 tsp. salt≈ 12 g
- 6 1/2 – 8 cups (830-1000g) all-purpose flour1000 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 (3l) quarts watern/a
- 1 tbsp. sugar≈ 13 g
- 1/4 cup (75g) baking soda75 g
flour 1000 gbatter 1892 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% · 100th percentile · median 63%
- Butter2.7% · 23rd percentile · median 7%
- Sugar0% · 9th 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
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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