Gluten Free Honey Butter Pretzels
jamiegeller.com · 2015 · 8 Servings
Against 173 soft pretzel recipes
More butter than 89% of recipes and less water than 81%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More butter than 89% of recipes: 14% of the flour weight against the typical recipe's 7%, about twice as much.
- Less water than 81% of recipes: 56% of the flour weight against the typical recipe's 63%.
- Yeast in the middle half of recipes: 1.7% of the flour weight against the typical recipe's 1.4%.
Ingredients (11)
- 1 package active dry yeast≈ 7 g
- 1 cup warm water (105° to 115°; I used a candy thermometer to measure my temp)≈ 237 g
- 1 tablespoon plus ½ teaspoon sugar (divided)≈ 15 g
- 3 cups all-purpose gluten-free flour (divided)≈ 420 g
- 1 teaspoon salt≈ 6 g
- 1 teaspoon xanthan gum≈ 4.9 g
- 4 tablespoons unsalted butter (softened (plus extra melted butter for topping))≈ 57 g
Toppings and extras
Listed, but not counted in the percentages below.
- 4 cups water≈ 948 g
- 2 tablespoons baking soda≈ 36 g
- Coarse saltn/a
- Honey for drizzling (I love local honey if you can find it)n/a
flour 420 gbatter 746 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.
- Water56% · 18th percentile · median 63%
- Butter14% · 89th percentile · median 7%
- Sugar3.5% · 69th percentile · median 2.4%
- Salt1.4% · 31st percentile · median 1.7%
- Yeast1.7% · 77th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 10 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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