UrDinkel Laugen Brezel
Original in German
Team Marcel Paa · marcelpaa.com · 2020 · 6 Brezel
Against 173 soft pretzel recipes
No sugar, unlike 82% of recipes and less yeast than 89%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- No sugar at all, where 82% of recipes use some (most of those 2.2 to 4.7% of the flour weight).
- Less yeast than 89% of recipes: 0.6% of the flour weight against the typical recipe's 1.4%, about half as much.
Ingredients (13)
- 80 g UrDinkelmehl hell ((Dinkelmehl Type 630))80 g
- 120 g Wasser120 g
- Brühstückn/a
- 150 g Wasser (handwarm)150 g
- 100 g Vollmilch (Raumtemperatur)100 g
- 10 g Salz10 g
- 40 g Butter (weich)40 g
- 460 g UrDinkelmehl hell ((Dinkelmehl Type 630))460 g
- 10 g Frischhefe10 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 540 gbatter 970 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.
- Water69% · 71st percentile · median 63%
- Butter7.4% · 53rd percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt1.9% · 61st percentile · median 1.7%
- Yeast0.6% · 10th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 15 to 18 minutes
- median 15 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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