Soft Pretzels Lab173 recipes
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Sourdough Pretzels

Melissa Johnson · breadtopia.com

Against 173 soft pretzel recipes

Less water than 92% of recipes and no yeast, unlike 94%.

What the 12 “sourdough” soft pretzel recipes do differently →

Get the method at breadtopia.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.

  • Less water than 92% of recipes: 50% of the flour weight against the typical recipe's 63%.
  • No yeast at all, where 94% of recipes use some (most of those 1.2 to 1.7% of the flour weight).
  • More butter than 83% of recipes: 12% of the flour weight against the typical recipe's 7%.
  • More salt than 86% of recipes: 2.3% of the flour weight against the typical recipe's 1.7%.
Water: 50%, 7th percentileButter: 12%, 84th percentileSugar: 3.9%, 72nd percentileSalt: 2.3%, 87th percentileYeast: 0%, 3rd percentileWaterButterSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 70g baking soda (1/4 cup)70 g
  • Pretzel Doughn/a
  • 480g bread flour (3 2/3 cups)480 g
  • 80g whole grain bread flour (1/3 cup)80 g
  • 160g sourdough starter (~2/3 cup)160 g
  • 280g water (1 1/5 cup)280 g
  • 45g softened butter (3 Tbsp)45 g
  • 22g barley malt syrup (1 Tbsp) or 1 Tbsp firmly packed dark brown sugar22 g
  • 13g salt (2 ¼ tsp)13 g
  • 2g diastatic malt powder (1/2 tsp)2 g
  • 1-2 Tbsp oil≈ 20 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2-3 quarts water≈ 2370 g
  • 60g baked baking soda (it loses weight during the bake)60 g
  • For garnishn/a
  • 1 egg for wash (optional)≈ 50 g
  • Pretzel salt or any large crystal saltn/a

flour 560 gbatter 1172 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.

  • Water50% · 7th percentile
  • Butter12% · 84th percentile
  • Sugar3.9% · 72nd percentile
  • Salt2.3% · 87th percentile
  • Yeast0% · 3rd percentile

Oven

Temperature
250°F / 120°C
median 425°F
Time
60 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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