Bretzel et mauricette de ode ! : la meilleure recette
Original in French
Anonyme · marmiton.org · 2008 · 6 personnes
Against 173 soft pretzel recipes
No sugar, unlike 82% of recipes and more yeast than 91%.
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).
- More yeast than 91% of recipes: 2.2% of the flour weight against the typical recipe's 1.4%.
Ingredients (11)
- 500 g de farine500 g
- 10 g de sel fin10 g
- 11 g de levure sèche de boulanger11 g
- 15 cl d'eau≈ 150 g
- 15 cl de lait tiède≈ 155 g
- 35 g de margarine ramollie35 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 l d'eau≈ 1002 g
- 100 g de bicarbonates100 g
- 2 cuillères à café de sel≈ 12 g
- 1 oeuf≈ 50 g
- gros sel ou gruyère râpé ou lardon gruyère (laissez parler votre imagination)n/a
flour 500 gbatter 861 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.
- Water61% · 36th percentile · median 63%
- Butter7% · 50th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt2% · 70th percentile · median 1.7%
- Yeast2.2% · 92nd percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 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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