Pretzel Rolls
leitesculinaria.com · 2021 · 10 rolls
Against 173 soft pretzel recipes
More salt than 95% 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 salt than 95% of recipes: 2.5% of the flour weight against the typical recipe's 1.7%.
- No sugar at all, where 82% of recipes use some (most of those 2.2 to 4.7% of the flour weight).
Ingredients (8)
- 3 3/4 cups plus 1 tablespoon white spelt flour or unbleached all-purpose flour (plus more for working the dough)≈ 477 g
- One (1/4-ounce) envelope fast-acting yeast7 g
- 2 teaspoons fine sea salt≈ 12 g
- 1 1/4 cups water (lukewarm (about 110°F or 43°C))≈ 296 g
- 3 tablespoons (1 1/2 oz) unsalted butter (melted and cooled)≈ 43 g
Toppings and extras
Listed, but not counted in the percentages below.
- 4 1/4 cups cold water≈ 1007 g
- 3 tablespoons baking soda≈ 54 g
- Coarse sea saltn/a
flour 477 gbatter 835 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.
- Water62% · 40th percentile · median 63%
- Butter8.9% · 62nd percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt2.5% · 96th percentile · median 1.7%
- Yeast1.5% · 70th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 60 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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