German Soft Pretzels Recipe
lecremedelacrumb.com · 2014 · 10 servings
Against 173 soft pretzel recipes
Less water than 94% of recipes and less yeast than 91%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less water than 94% of recipes: 50% of the flour weight against the typical recipe's 63%.
- Less yeast than 91% of recipes: 0.5% of the flour weight against the typical recipe's 1.4%, about half as much.
Ingredients (9)
- 5 cups bread flour≈ 635 g
- 1 tbsp brown sugar≈ 14 g
- 2 tsp salt≈ 12 g
- 1 tsp instant yeast≈ 3.1 g
- 1 ⅓ cups lukewarm water≈ 316 g
- 2 tbsp unsalted butter (at room temperature)≈ 28 g
- pretzel salt or flaky sea saltn/a
Toppings and extras
Listed, but not counted in the percentages below.
- 6 cups boiling water≈ 1422 g
- 2 tbsp baking soda≈ 36 g
flour 635 gbatter 1008 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% · 5th percentile · median 63%
- Butter4.5% · 31st percentile · median 7%
- Sugar2.2% · 43rd percentile · median 2.4%
- Salt1.9% · 61st percentile · median 1.7%
- Yeast0.5% · 8th percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 15 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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