Pretzel Rolls
Food Network Kitchen · foodnetwork.com · 2016 · 8 rolls
Against 173 soft pretzel recipes
More water than 93% of recipes and more yeast than 93%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More water than 93% of recipes: 78% of the flour weight against the typical recipe's 63%.
- More yeast than 93% of recipes: 2.3% of the flour weight against the typical recipe's 1.4%.
- More sugar than 75% of recipes: 4.4% of the flour weight against the typical recipe's 2.4%.
Ingredients (9)
- 1 cup milk≈ 244 g
- 1 1/4-ounce package active dry yeast (2 1/4 teaspoons)7 g
- 1 tablespoon packed light brown sugar≈ 14 g
- 2 1/2 cups all-purpose flour, plus more for dusting≈ 313 g
- 1 teaspoon fine salt≈ 6 g
- 2 tablespoons unsalted butter, at room temperature≈ 28 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 cup baking soda≈ 144 g
- 1/4 cup coarse sea salt, plus more for sprinkling≈ 72 g
- 1 large egg, lightly beaten≈ 50 g
flour 313 gbatter 612 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.
- Water78% · 93rd percentile · median 63%
- Butter9.1% · 65th percentile · median 7%
- Sugar4.4% · 76th percentile · median 2.4%
- Salt1.9% · 61st percentile · median 1.7%
- Yeast2.3% · 95th percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 18 to 20 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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