Whole Wheat Soft Pretzels
jamiegeller.com · 2010 · 6 Servings
Against 173 soft pretzel recipes
No butter, unlike 79% of recipes and more water than 86%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- No butter at all, where 79% of recipes use some (most of those 5.7 to 11% of the flour weight).
- More water than 86% of recipes: 74% of the flour weight against the typical recipe's 63%.
- Less yeast than 80% of recipes: 1% of the flour weight against the typical recipe's 1.4%.
- Sugar in the middle half of recipes: 4.3% of the flour weight against the typical recipe's 2.4%.
Ingredients (7)
- 1 teaspoon Active dry yeast≈ 3.1 g
- 1 tablespoon brown sugar≈ 14 g
- 2-3 cups whole wheat flour≈ 320 g
- 1 teaspoon salt≈ 6 g
- 1 cup warm water or soymilk (approximately 110 degrees, 1 minute in the microwave)≈ 237 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2/3 cups baking soda≈ 192 g
- 10 cups Water≈ 2370 g
flour 320 gbatter 580 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.
- Water74% · 87th percentile · median 63%
- Butter0% · 10th percentile · median 7%
- Sugar4.3% · 75th percentile · median 2.4%
- Salt1.9% · 61st percentile · median 1.7%
- Yeast1% · 17th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 8 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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