Soft Pretzels
completelydelicious.com · 2010 · 16 servings
Against 173 soft pretzel recipes
More salt than 97% of recipes and no butter, unlike 79%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More salt than 97% of recipes: 2.6% of the flour weight against the typical recipe's 1.7%.
- No butter at all, where 79% of recipes use some (most of those 5.7 to 11% of the flour weight).
- More sugar than 83% of recipes: 5.5% of the flour weight against the typical recipe's 2.4%, about 2.5 times as much.
- Less yeast than 75% of recipes: 1.1% of the flour weight against the typical recipe's 1.4%.
Ingredients (8)
- 2 cups warm water≈ 474 g
- 3 tablespoons granulated sugar (, divided)≈ 38 g
- 2 ½ teaspoon active dry yeast≈ 8 g
- 5 ½ cups all-purpose flour≈ 688 g
- 1 tablespoon salt≈ 18 g
Toppings and extras
Listed, but not counted in the percentages below.
- ¼ cup baking soda≈ 72 g
- 1 large egg≈ 50 g
- Coarse salt (, for sprinkling)n/a
flour 688 gbatter 1225 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.
- Water69% · 72nd percentile · median 63%
- Butter0% · 10th percentile · median 7%
- Sugar5.5% · 84th percentile · median 2.4%
- Salt2.6% · 98th percentile · median 1.7%
- Yeast1.1% · 22nd percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 12 to 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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