Soft Pretzels Lab173 recipes
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Soft Sourdough Pretzels Recipe

littlespoonfarm.com · 2020 · 16

Against 173 soft pretzel recipes

No yeast, unlike 94% of recipes and less water than 87%.

What the 12 “sourdough” soft pretzel recipes do differently →

Get the method at littlespoonfarm.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 yeast at all, where 94% of recipes use some (most of those 1.2 to 1.7% of the flour weight).
  • Less water than 87% of recipes: 53% of the flour weight against the typical recipe's 63%.
  • No butter at all, where 79% of recipes use some (most of those 5.7 to 11% of the flour weight).
  • More sugar than 87% of recipes: 7.3% of the flour weight against the typical recipe's 2.4%, about 3 times as much.
Water: 53%, 12th percentileButter: 0%, 10th percentileSugar: 7.3%, 88th percentileSalt: 2.1%, 81st percentileYeast: 0%, 3rd percentileWaterButterSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 tablespoon sourdough starter≈ 15 g
  • 1/3 cup + 1 tablespoon all-purpose flour≈ 50 g
  • 3 1/2 tablespoons water≈ 52 g
  • 1/2 cup active sourdough starter≈ 120 g
  • 1 cup plus 1 tablespoon water≈ 252 g
  • 2 tablespoons honey (or sugar)≈ 42 g
  • 2 teaspoons fine sea salt≈ 12 g
  • 4 cups + 2 tablespoons bread flour≈ 524 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 6 cups water≈ 1422 g
  • 2 tablespoons baking soda≈ 36 g
  • 1 tablespoon dark brown sugar≈ 14 g
  • 1 large egg (lightly beaten in a small bowl)≈ 50 g
  • 1 tablespoon coarse salt≈ 18 g

flour 573 gbatter 1066 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.

  • Water53% · 12th percentile
  • Butter0% · 10th percentile
  • Sugar7.3% · 88th percentile
  • Salt2.1% · 81st percentile
  • Yeast0% · 3rd percentile

Oven

Temperature
425°F / 220°C
median 425°F
Time
12 to 14 minutes
median 15 minutes

Keep exploring

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Nearest by baker's percentages: water, butter, sugar, salt, yeast.

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