Sourdough Pretzels
King Arthur Baking · kingarthurbaking.com · 12 pretzels
Against 173 soft pretzel recipes
More salt than 95% of recipes.
What the 12 “sourdough” soft pretzel recipes do differently →
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More salt than 95% of recipes: 2.5% of the flour weight against the typical recipe's 1.7%.
- Yeast in the middle half of recipes: 1.7% of the flour weight against the typical recipe's 1.4%.
Ingredients (12)
- 3/4 cup plus 2 tablespoons (198g) water198 g
- 1 cup (227g) sourdough starter, unfed/discard227 g
- 3 cups (360g) King Arthur Unbleached Bread Flour360 g
- 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk28 g
- 1 tablespoon (14g) granulated sugar or 2 tablespoons (18g) non-diastatic malt powder14 g
- 1 tablespoon butter or vegetable oil≈ 14 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.
- 1 tablespoon (14g) granulated sugar or 1 tablespoon (9g) non-diastatic malt powder14 g
- 2 tablespoons (28g) water28 g
- pretzel saltn/a
- 2 tablespoons (28g) melted butter, optional28 g
flour 360 gbatter 856 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.
- Water63% · 42nd percentile · median 63%
- Butter3.9% · 29th percentile · median 7%
- Sugar3.9% · 72nd percentile · median 2.4%
- Salt2.5% · 96th percentile · median 1.7%
- Yeast1.7% · 77th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 25 to 30 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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