Lapins en pâte de Bretzel
Original in French
Catalina LeblogdeCata · cuisineaz.com · 2016 · 6
Against 173 soft pretzel recipes
Less water than 90% 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.
- Less water than 90% of recipes: 51% of the flour weight against the typical recipe's 63%.
- No sugar at all, where 82% of recipes use some (most of those 2.2 to 4.7% of the flour weight).
- More butter than 87% of recipes: 13% of the flour weight against the typical recipe's 7%.
Ingredients (11)
- 400 g Farine400 g
- 5 g Sel fin5 g
- 10 cl Lait tiède≈ 103 g
- 10 cl Eau tiède≈ 100 g
- 1 sachet(s) Levure de boulangerie6 g
- 50 g Beurre pommade50 g
- l Graine de sésame blancn/a
- 10.15 g Bicarbonate de sodium10 g
- Gros seln/a
- Graine(s) de tournesoln/a
- Graine de pavotn/a
flour 400 gbatter 674 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.
- Water51% · 9th percentile · median 63%
- Butter13% · 88th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt1.3% · 26th percentile · median 1.7%
- Yeast1.4% · 59th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 10 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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