Sourdough Soft Pretzels
baking-sense.com · 2018 · 12 Pretzels
Against 173 soft pretzel recipes
No yeast, unlike 94% of recipes and no butter, unlike 79%.
What the 12 “sourdough” soft pretzel recipes do differently →
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- No yeast at all, where 94% of recipes use some (most of those 1.2 to 1.7% of the flour weight).
- No butter at all, where 79% of recipes use some (most of those 5.7 to 11% of the flour weight).
- Less water than 79% of recipes: 57% of the flour weight against the typical recipe's 63%.
Ingredients (9)
- 8 oz active sourdough starter (1 cup, 100% hydration)227 g
- 10 oz warm water (1 ¼ cups)284 g
- 17 ½ oz all-purpose flour (3 ½ cups, see note)496 g
- 1 tablespoon granulated sugar≈ 13 g
- 1 ½ teaspoons table salt≈ 9 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 quarts water≈ 1896 g
- 2 ½ oz baking soda (⅓ cup, for boiling)71 g
- 1 egg white (lightly whisked)≈ 33 g
- salt and seeds for garnishn/a
flour 496 gbatter 1028 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.
- Water57% · 20th percentile · median 63%
- Butter0% · 10th percentile · median 7%
- Sugar2.5% · 55th percentile · median 2.4%
- Salt1.8% · 55th percentile · median 1.7%
- Yeast0% · 3rd percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 15 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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