Classic Pretzels

PJ Hamel · kingarthurbaking.com · 16 pretzels

Against 173 soft pretzel recipes

More salt than 98% of recipes and no butter, unlike 79%.

How it compares

Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.

More salt than 98% of recipes: 2.8% of the flour weight against the typical recipe's 1.7%.
No butter at all, where 79% of recipes use some (most of those 5.7 to 11% of the flour weight).
Less yeast than 80% of recipes: 1% of the flour weight against the typical recipe's 1.4%.
Water in the middle half of recipes: 71% of the flour weight against the typical recipe's 63%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 tablespoon (11g) granulated sugar11 g
2 cups (454g) water, room-temperature454 g
2 teaspoons instant yeast≈ 6 g
3 cups (340g) King Arthur Golden Wheat Flour340 g
2 teaspoons (6g) non-diastatic malt powder or 2 teaspoons (8g) granulated sugar6 g
1 tablespoon (18g) table salt18 g
2 1/2 to 3 cups (300g to 360g) King Arthur Unbleached Bread Flour300 g

Listed, but not counted in the percentages below.

flour 640 gbatter 1135 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 173 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: water, butter, sugar, salt, yeast.