O´zapft is! – Brezeln
Original in German
Gerd Kellner · ketex.de · 2010
Against 173 soft pretzel recipes
No sugar, unlike 82% of recipes and less yeast than 91%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- No sugar at all, where 82% of recipes use some (most of those 2.2 to 4.7% of the flour weight).
- Less yeast than 91% of recipes: 0.5% of the flour weight against the typical recipe's 1.4%, about half as much.
- Water in the middle half of recipes: 59% of the flour weight against the typical recipe's 63%.
Ingredients (12)
- 50 g altes Weißbrot oder Brötchen ((getrocknet und in ganz kleine Würfel geschnitten))50 g
- 50 g Weizenmehl 55050 g
- 100 g Wasser100 g
- 1 g Hefe1 g
- 200 g Alter Teig200 g
- 500 g Weizenmehl 550500 g
- 250 g Dinkelmehl 630250 g
- 375 g Wasser375 g
- 10 g Hefe10 g
- 15 g Salz15 g
- 5 g flüssiges Backmalz (= 1 TL)5 g
- 60 g Butter60 g
flour 800 gbatter 1616 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.
- Water59% · 27th percentile · median 63%
- Butter7.5% · 54th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt1.9% · 61st percentile · median 1.7%
- Yeast0.5% · 8th percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 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.