Soft Pretzels Lab173 recipes
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Pretzel dog

Original in French

Cuisine AZ · cuisineaz.com · 2021 · 8

Against 173 soft pretzel recipes

More salt than 84% of recipes and more butter than 79%.

How French soft pretzel recipes differ from English ones →

Get the method at cuisineaz.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.

  • More salt than 84% of recipes: 2.2% of the flour weight against the typical recipe's 1.7%.
  • More butter than 79% of recipes: 11% of the flour weight against the typical recipe's 7%.
Water: 64%, 58th percentileButter: 11%, 80th percentileSugar: 2.3%, 49th percentileSalt: 2.2%, 86th percentileYeast: 1.3%, 45th percentileWaterButterSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 16 Saucisse(s) de Strasbourgn/a
  • 1 Jaune(s) d'œuf(s)≈ 18 g
  • Graine de pavotn/a
  • 100 g Bicarbonate de soude100 g
  • Graines de sésamen/a
  • 550 g Farine550 g
  • 350 ml Eau≈ 351 g
  • 2 c. à café Gros sel≈ 12 g
  • 60 g Beurre fondu60 g
  • 7 g Levure sèche7 g
  • 1 c. à soupe Sucre≈ 13 g

flour 550 gbatter 1110 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.

  • Water64% · 58th percentile
  • Butter11% · 80th percentile
  • Sugar2.3% · 49th percentile
  • Salt2.2% · 86th percentile
  • Yeast1.3% · 45th percentile

Oven

Temperature
425°F / 220°C
median 425°F
Time
15 minutes
median 15 minutes

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