Soft Pretzels Lab173 recipes
← All soft pretzel recipes

Pretzel Focaccia

Molly Marzalek-Kelly · kingarthurbaking.com · 16 / one 9” x 13” focaccia

Against 173 soft pretzel recipes

No sugar, unlike 82% of recipes and more water than 84%.

See how all 173 soft pretzel recipes compare →

Get the method at kingarthurbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

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 84% of recipes: 73% 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%.
  • More yeast than 79% of recipes: 1.8% of the flour weight against the typical recipe's 1.4%.
Water: 73%, 85th percentileButter: 6.9%, 48th percentileSugar: 0%, 9th percentileSalt: 2.1%, 81st percentileYeast: 1.8%, 81st percentileWaterButterSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 1/2 cup (113g) water, cool113 g
  • 1/16 teaspoon instant yeast≈ 0.2 g
  • 1 cup (120g) King Arthur Unbleached Bread Flour120 g
  • all of the preferment (above)n/a
  • 2/3 cup (151g) water, lukewarm151 g
  • 2 tablespoons (25g) olive oil, plus 1 tablespoon for the pan25 g
  • 1 1/4 teaspoons table salt≈ 8 g
  • 2 teaspoons instant yeast or active dry yeast≈ 6 g
  • 2 cups (240g) King Arthur Unbleached Bread Flour240 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 1/4 teaspoons baking soda≈ 8 g
  • 3 tablespoons (43g) water, hot43 g
  • 1 large egg, beaten with 1 tablespoon water (egg wash)≈ 50 g
  • 1 to 2 teaspoons coarse salt or pretzel salt, to taste≈ 9 g
  • 1 tablespoon (14g) butter, melted14 g

flour 360 gbatter 663 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.

  • Water73% · 85th percentile
  • Butter6.9% · 48th percentile
  • Sugar0% · 9th percentile
  • Salt2.1% · 81st percentile
  • Yeast1.8% · 81st percentile

Oven

Temperature
425°F / 220°C
median 425°F
Time
24 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.