Almond Crunch Soft Pretzels
crazyforcrust.com · 2014 · 12 pretzels
Against 173 soft pretzel recipes
More butter than 93% of recipes and more sugar than 88%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More butter than 93% of recipes: 15% of the flour weight against the typical recipe's 7%, about twice as much.
- More sugar than 88% of recipes: 7.4% of the flour weight against the typical recipe's 2.4%, about 3 times as much.
- More yeast than 82% of recipes: 1.9% of the flour weight against the typical recipe's 1.4%.
Ingredients (9)
- 1 cup hot water (about 110-115°F)≈ 237 g
- 2 1/4 teaspoons active dry yeast≈ 7 g
- 2 tablespoons packed brown sugar≈ 28 g
- 1 teaspoon salt≈ 6 g
- 4 tablespoons butter (melted, divided)≈ 57 g
- 3 cups all-purpose flour≈ 375 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/4 cup baking soda≈ 72 g
- 1/2 cup slivered almonds≈ 60 g
- 2 tablespoons granulated sugar≈ 25 g
flour 375 gbatter 709 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.
- Water63% · 50th percentile · median 63%
- Butter15% · 94th percentile · median 7%
- Sugar7.4% · 89th percentile · median 2.4%
- Salt1.6% · 42nd percentile · median 1.7%
- Yeast1.9% · 86th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 8 to 14 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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