Bretzels et obatzda
Original in French
Betty Bossi · bettybossi.ch · 2015 · 4 personnes
Against 173 soft pretzel recipes
Less yeast than 84% of recipes.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less yeast than 84% of recipes: 0.9% of the flour weight against the typical recipe's 1.4%.
- Water in the middle half of recipes: 68% of the flour weight against the typical recipe's 63%.
Ingredients (15)
- 600 g de farine pour tresse600 g
- 1.5 c.c. de sel≈ 9 g
- 1 c.s. de sucre≈ 13 g
- 1 sachet de levure sèche6 g
- 50 g de beurre , mou50 g
- 3.5 dl de lait , tiède≈ 361 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 marin pour le décorn/a
- un peu de crème ou de lait pour badigeonnern/a
- 250 g de camemberts , en morceaux250 g
- 100 g de crème fraîche100 g
- 0.5 c.c. paprika rose≈ 2.5 g
- 1 oignon fanes , en rouellesn/a
flour 600 gbatter 1085 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.
- Water68% · 69th percentile · median 63%
- Butter8.3% · 60th percentile · median 7%
- Sugar2.1% · 37th percentile · median 2.4%
- Salt2% · 70th percentile · median 1.7%
- Yeast0.9% · 14th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 20 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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