Sourdough Everything Pretzels
Joy the Baker and King Arthur Flour · joythebaker.com · 2015 · 12
Against 173 soft pretzel recipes
Less water than 88% of recipes and more salt than 87%.
What the 12 “sourdough” soft pretzel recipes do differently →
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less water than 88% of recipes: 52% of the flour weight against the typical recipe's 63%.
- More salt than 87% of recipes: 2.4% of the flour weight against the typical recipe's 1.7%.
- Yeast in the middle half of recipes: 1.7% of the flour weight against the typical recipe's 1.4%.
Ingredients (13)
- 3/4 cup lukewarm water≈ 178 g
- 1 cup unfed sourdough starter, straight from the refrigerator≈ 240 g
- 3 cups King Arthur Unbleached All-Purpose Flour≈ 375 g
- 1/4 cup Baker’s Special Dry Milk or nonfat dry milk≈ 17 g
- 1 tablespoon sugar≈ 13 g
- 1 tablespoon melted unsalted butter≈ 14 g
- 1 1/2 teaspoons salt≈ 9 g
- 2 teaspoons instant or active dry yeast≈ 6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 tablespoon granulated sugar≈ 13 g
- 2 tablespoons water≈ 30 g
- pretzel saltn/a
- everything bagel toppingn/a
- 4 tablespoons melted unsalted butter≈ 57 g
flour 375 gbatter 852 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.
- Water52% · 11th percentile · median 63%
- Butter3.8% · 28th percentile · median 7%
- Sugar3.3% · 67th percentile · median 2.4%
- Salt2.4% · 92nd percentile · median 1.7%
- Yeast1.7% · 77th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 25 to 30 minutes
- median 15 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, butter, sugar, salt, yeast.
Do something with it
Or browse all 173 soft pretzel recipes.