Bretzels à la moutarde
Original in French
Betty Bossi · bettybossi.ch · 2010 · 4 personnes
Against 173 soft pretzel recipes
No sugar, unlike 82% of recipes.
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: 59% of the flour weight against the typical recipe's 63%.
Ingredients (11)
- 600 g de farine pour tresse600 g
- 1.5 c.c. de sel≈ 9 g
- 0.5 cube de levure (env. 20 g), émiettée21 g
- 50 g beurre , mou50 g
- 3 dl lait , tiède≈ 309 g
- 4 c.s. de moutarde mi-forte≈ 59 g
- 3 c.s. d’eau , bouillante≈ 44 g
- 0.5 c.c. de sel≈ 3 g
Toppings and extras
Listed, but not counted in the percentages below.
- 15 g de bicarbonate de soude15 g
- un peu de gros sel pour parsemern/a
- un peu de crème à café pour badigeonnern/a
flour 600 gbatter 1096 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.
- Water59% · 25th percentile · median 63%
- Butter8.3% · 60th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt2% · 70th percentile · median 1.7%
- Yeast1.2% · 33rd percentile · median 1.4%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 30 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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