Mes premiers bretzels
Original in French
Piratage Culinaire · chefsimon.com · 2013
Against 173 soft pretzel recipes
No butter, unlike 79% of recipes and no sugar, unlike 82%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- No butter at all, where 79% of recipes use some (most of those 5.7 to 11% of the flour weight).
- 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 93% of recipes: 2.3% of the flour weight against the typical recipe's 1.4%.
Ingredients (7)
- 600 g de farine type 65600 g
- 400 g de lait400 g
- 1 cube de levure de boulanger fraîche42 g
- 2 cuillères à café de sel fin≈ 12 g
Toppings and extras
Listed, but not counted in the percentages below.
- 600 ml d'eau≈ 601 g
- 4 cuillères à soupe de bicarbonate de sodium≈ 72 g
- gros seln/a
flour 600 gbatter 1054 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.
- Water67% · 66th percentile · median 63%
- Butter0% · 10th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt2% · 70th percentile · median 1.7%
- Yeast2.3% · 95th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 425°F
- Time
- not stated
- median 15 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, butter, sugar, salt, yeast.
Do something with it
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