Bayrische Brezen
Original in German
Team Marcel Paa · marcelpaa.com · 2023 · 12 Brezel
Against 173 soft pretzel recipes
Less yeast than 87% of recipes.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less yeast than 87% of recipes: 0.7% of the flour weight against the typical recipe's 1.4%, about half as much.
- Butter in the middle half of recipes: 3% of the flour weight against the typical recipe's 7%.
Ingredients (15)
- 100 g Weissmehl ((Weizenmehl Type 550))100 g
- 60 g Wasser (ca. 30 Grad warm)60 g
- 10 g Sauerteig ((alternativ: 1 g Frischhefe))10 g
- Sauerteig-Vorteign/a
- 240 g Wasser (kalt)240 g
- 400 g Weissmehl ((Weizenmehl Type 550))400 g
- 10 g Salz10 g
- 10 g hello sweety ((alternativ: Kristallzucker))10 g
- 5 g Backmalz, aktiv ((alternativ: Honig))5 g
- 10 g Frischhefe10 g
- 15 g Butter15 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 Lt Wassern/a
- 100 g Natronpulver ((Natriumbicarbonat))100 g
- 40 g Natronperlen ( (Natriumhydroxid))40 g
- etwas Brezelsalzn/a
flour 500 gbatter 860 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 173 recipes. Shaded: the middle half. Tick: the median.
- Water60% · 30th percentile · median 63%
- Butter3% · 27th percentile · median 7%
- Sugar3% · 65th percentile · median 2.4%
- Salt2% · 70th percentile · median 1.7%
- Yeast0.7% · 11th percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 10 to 12 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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