German-Style Pretzels
Jeffrey Hamelman · kingarthurbaking.com · 10 pretzels
Against 173 soft pretzel recipes
No sugar, unlike 82% of recipes and less water than 86%.
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 water than 86% of recipes: 54% of the flour weight against the typical recipe's 63%.
- Less yeast than 89% of recipes: 0.6% of the flour weight against the typical recipe's 1.4%, about half as much.
Ingredients (9)
- 5 cups plus 2 tablespoons (614g) King Arthur Unbleached Bread Flour614 g
- 1 1/2 cups less 1/2 tablespoon (333g) water333 g
- 2 teaspoons (12g) table salt12 g
- 1 1/4 teaspoons instant yeast≈ 3.9 g
- 2 tablespoons (28g) butter, soft28 g
- 1/4 teaspoon diastatic malt powder, optional≈ 1.2 g
Toppings and extras
Listed, but not counted in the percentages below.
- 6 cups (1361g) water1361 g
- 2 tablespoons (36g) baking soda36 g
- coarse sea salt, kosher salt, or pretzel saltn/a
flour 614 gbatter 992 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.
- Water54% · 13th percentile · median 63%
- Butter4.6% · 32nd percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt2% · 70th percentile · median 1.7%
- Yeast0.6% · 10th percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 14 to 16 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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