Pumpkin Soft Pretzel Bites
kirbiecravings.com · 2011
Against 173 soft pretzel recipes
Less water than 95% of recipes and more sugar than 91%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less water than 95% of recipes: 50% of the flour weight against the typical recipe's 63%.
- More sugar than 91% of recipes: 8.7% of the flour weight against the typical recipe's 2.4%, about 3.5 times as much.
- Less yeast than 80% of recipes: 1% of the flour weight against the typical recipe's 1.4%.
Ingredients (10)
- 1 1/2 cups warm water (110 to 115°F)≈ 356 g
- 5 tbsp sugar≈ 63 g
- 3 tsp cinnamon≈ 8 g
- 2 tsp salt≈ 12 g
- 2 1/4 tsp active dry yeast≈ 7 g
- 5 1/2 - 6 cups all purpose flour≈ 719 g
- 3/4 cup pumpkin puree≈ 184 g
- 2 oz unsalted butter (melted)57 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2/3 cup baking soda≈ 192 g
- 1 egg yolk≈ 18 g
flour 719 gbatter 1404 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.
- Water50% · 4th percentile · median 63%
- Butter7.9% · 56th percentile · median 7%
- Sugar8.7% · 92nd percentile · median 2.4%
- Salt1.7% · 49th percentile · median 1.7%
- Yeast1% · 17th percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 6 to 8 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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