Pretzel Buns
Charlotte Rutledge · kingarthurbaking.com · 10 buns
Against 173 soft pretzel recipes
More water than 94% of recipes and no sugar, unlike 82%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More water than 94% of recipes: 79% of the flour weight against the typical recipe's 63%.
- No sugar at all, where 82% of recipes use some (most of those 2.2 to 4.7% of the flour weight).
- Less salt than 91% of recipes: 0.8% of the flour weight against the typical recipe's 1.7%, about half as much.
- Less yeast than 75% of recipes: 1.1% of the flour weight against the typical recipe's 1.4%.
Ingredients (10)
- 4 1/2 cups (540g) King Arthur Unbleached Bread Flour540 g
- 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk28 g
- 1 3/4 cups (397g) water, warm397 g
- 2 tablespoons (28g) unsalted butter28 g
- 2 teaspoons instant yeast≈ 6 g
- 3/4 teaspoon table salt≈ 4.5 g
- pretzel salt or coarse salt, e.g., Sel Grisn/a
Toppings and extras
Listed, but not counted in the percentages below.
- 2 quarts (1814g) water1814 g
- 1 tablespoon (18g) table salt18 g
- 1/4 cup (57g) baking soda57 g
flour 540 gbatter 1004 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.
- Water79% · 95th percentile · median 63%
- Butter5.2% · 37th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt0.8% · 7th percentile · median 1.7%
- Yeast1.1% · 22nd percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 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
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