Pretzel, la vera ricetta tedesca per una super colazione: falli a casa, non ci vuole niente | Buttalapasta
Original in Italian
Eleonora Di Vincenzo · buttalapasta.it · 2024
Against 173 soft pretzel recipes
No sugar, unlike 82% of recipes and less water than 86%.
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).
- Less water than 86% of recipes: 54% of the flour weight against the typical recipe's 63%.
- Less yeast than 89% of recipes: 0.6% of the flour weight against the typical recipe's 1.4%, about half as much.
Ingredients (5)
- 340 gr di farina 00340 g
- 15 gr di burro (meglio se non troppo freddo)15 g
- 5 gr di sale fino5 g
- 2 gr di lievito di birra secco2 g
- 185 gr di acqua (temperatura ambiente)185 g
flour 340 gbatter 547 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 173 recipes. Shaded: the middle half. Tick: the median.
- Water54% · 14th percentile · median 63%
- Butter4.4% · 30th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt1.5% · 36th percentile · median 1.7%
- Yeast0.6% · 10th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 15 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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