Everything Pretzels
Charlotte Rutledge · kingarthurbaking.com · 12 pretzels
Against 173 soft pretzel recipes
No sugar, unlike 82% of recipes and more water than 85%.
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).
- More water than 85% of recipes: 74% of the flour weight against the typical recipe's 63%.
- More salt than 76% of recipes: 2.1% of the flour weight against the typical recipe's 1.7%.
Ingredients (11)
- 1 1/4 cups (283g) water, lukewarm283 g
- 3 1/2 cups (420g) King Arthur High-Gluten Flour420 g
- 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk28 g
- 2 tablespoons (28g) butter or 2 tablespoons (25g) vegetable oil28 g
- 1 1/2 teaspoons (9g) table salt9 g
- 2 teaspoons instant yeast≈ 6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 quarts (1814g) water1814 g
- 1/4 cup (57g) baking soda57 g
- 2 tablespoons (18g) non-diastatic malt powder or 1 tablespoon (13g) granulated sugar18 g
- 1 large egg, beaten with 1 tablespoon water≈ 50 g
- 2 tablespoons (18g) Everything Bagel Topping18 g
flour 420 gbatter 774 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% · 86th percentile · median 63%
- Butter6.7% · 47th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt2.1% · 81st percentile · median 1.7%
- Yeast1.5% · 70th 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.