Soft Pretzels Lab173 recipes
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Bretzels gratinés

Original in French

Recettes de Clairette · chefsimon.com · 2026 · 8 personnes

Against 173 soft pretzel recipes

No sugar, unlike 82% of recipes and more yeast than 88%.

How French soft pretzel recipes differ from English ones →

Get the method at chefsimon.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.

  • No sugar at all, where 82% of recipes use some (most of those 2.2 to 4.7% of the flour weight).
  • More yeast than 88% of recipes: 2% of the flour weight against the typical recipe's 1.4%.
Water: 60%, 30th percentileButter: 6%, 43rd percentileSugar: 0%, 9th percentileSalt: 1.4%, 31st percentileYeast: 2%, 90th percentileWaterButterSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 500 g de farine500 g
  • 300 g de lait300 g
  • 10 g de levure de boulanger déshydratée10 g
  • 7 g de sel fin7 g
  • 30 g de beurre mou30 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 ,5 litre d'eau + 40 g de bicarbonate de soude80 g
  • 200 g de lardons200 g
  • 100 g d'emmental râpé100 g

flour 500 gbatter 847 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.

  • Water60% · 30th percentile
  • Butter6% · 43rd percentile
  • Sugar0% · 9th percentile
  • Salt1.4% · 31st percentile
  • Yeast2% · 90th percentile

Oven

Temperature
not stated
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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