Soft Pretzels
Alton Brown · bromabakery.com · 2014 · 8 Pretzels
Against 173 soft pretzel recipes
Less water than 80% of recipes and less yeast than 75%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less water than 80% of recipes: 57% of the flour weight against the typical recipe's 63%.
- Less yeast than 75% of recipes: 1.1% of the flour weight against the typical recipe's 1.4%.
Ingredients (10)
- 1 1/2 cups warm (110 to 115°F) water≈ 356 g
- 1 tablespoon sugar≈ 13 g
- 1 package active dry yeast≈ 7 g
- 22 ounces all-purpose flour (approximately 4 1/2 cups)624 g
- 2 teaspoons kosher salt≈ 8 g
- 2 ounces unsalted butter, melted57 g
Toppings and extras
Listed, but not counted in the percentages below.
- 10 cups water≈ 2370 g
- 2/3 cup baking soda≈ 192 g
- 1 large egg yolk beaten with 1 tablespoon water≈ 18 g
- Pretzel saltn/a
flour 624 gbatter 1063 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% · 19th percentile · median 63%
- Butter9.1% · 65th percentile · median 7%
- Sugar2% · 36th percentile · median 2.4%
- Salt1.3% · 26th percentile · median 1.7%
- Yeast1.1% · 22nd percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 12 to 14 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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