Sourdough Discard Pretzels
farmhouseonboone.com · 2023 · 15 pretzels
Against 173 soft pretzel recipes
Less water than 98% of recipes and more salt than 95%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less water than 98% of recipes: 42% of the flour weight against the typical recipe's 63%.
- More salt than 95% of recipes: 2.5% 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 89% of recipes: 7.5% of the flour weight against the typical recipe's 2.4%, about 3 times as much.
Ingredients (11)
- 3 teaspoons active dry yeast (9g)9 g
- 1 cup water (236 g)236 g
- 1 cup sourdough discard (285 grams)285 g
- 2 tablespoons honey (42 g)42 g
- 2 teaspoons salt (14 g)14 g
- 4 cups unbleached all purpose flour (560 g)560 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 quarts water≈ 1896 g
- 1 tablespoon baking soda≈ 18 g
- 1 tablespoon brown sugar≈ 14 g
- 1 large egg yolk≈ 18 g
- 1 tablespoon water≈ 15 g
flour 560 gbatter 1146 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 173 recipes. Shaded: the middle half. Tick: the median.
- Water42% · 1st percentile · median 63%
- Butter0% · 10th percentile · median 7%
- Sugar7.5% · 90th percentile · median 2.4%
- Salt2.5% · 96th percentile · median 1.7%
- Yeast1.6% · 73rd percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 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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