Pretzel
Original in Italian
Erika Cartabia · cucchiaio.it · 2015 · 8 - 10 porzioni
Against 173 soft pretzel recipes
Less water than 87% of recipes and less yeast than 87%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less water than 87% of recipes: 54% of the flour weight against the typical recipe's 63%.
- Less yeast than 87% of recipes: 0.7% of the flour weight against the typical recipe's 1.4%, about half as much.
- Less sugar than 78% of recipes: 0.8% of the flour weight against the typical recipe's 2.4%, about half as much.
Ingredients (10)
- 500 g di farina Manitoba (o farina 0)500 g
- 270 ml circa di acqua tiepida≈ 271 g
- 30 g di burro morbido30 g
- 10 g di sale fino10 g
- 1 cucchiaino zucchero semolato≈ 4.2 g
- 10 g lievito di birra10 g
- sale grosso o sale a fiocchi per la superficien/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1l di acqua≈ 1002 g
- 8 cucchiaini di bicarbonato di sodio≈ 48 g
- 2 cucchiaini di sale fino≈ 12 g
flour 500 gbatter 825 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.
- Water54% · 12th percentile · median 63%
- Butter6% · 43rd percentile · median 7%
- Sugar0.8% · 21st percentile · median 2.4%
- Salt2% · 70th percentile · median 1.7%
- Yeast0.7% · 11th percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 minutes
- 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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