Soft Pretzels
Betty Crocker Kitchens · bettycrocker.com · 2004 · 16
Against 173 soft pretzel recipes
More water than 75% of recipes.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More water than 75% of recipes: 71% of the flour weight against the typical recipe's 63%.
- Butter in the middle half of recipes: 5.4% of the flour weight against the typical recipe's 7%.
Ingredients (9)
- 3 3/4 to 4 1/4 cups Gold Medal™ all-purpose flour≈ 500 g
- 1 tablespoon granulated sugar≈ 13 g
- 1 1/2 teaspoons salt≈ 9 g
- 1 package regular or fast-acting dry yeast (2 1/4 teaspoons)≈ 7 g
- 1 1/2 cups water≈ 356 g
- 2 tablespoons vegetable oil≈ 27 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cup water≈ 237 g
- 2 teaspoons baking soda≈ 12 g
- 2 teaspoons coarse salt≈ 12 g
flour 500 gbatter 911 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.
- Water71% · 78th percentile · median 63%
- Butter5.4% · 38th percentile · median 7%
- Sugar2.5% · 55th percentile · median 2.4%
- Salt1.8% · 55th percentile · median 1.7%
- Yeast1.4% · 59th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 10 to 13 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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