Soft Pretzels Lab173 recipes
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Soft Pretzel Twists with Homemade Cheese Dipping Sauce

Mel · melskitchencafe.com · 2014 · 8 large pretzel twists

Against 173 soft pretzel recipes

More water than 93% of recipes and more butter than 95%.

What the 19 “homemade” soft pretzel recipes do differently →

Get the method at melskitchencafe.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.

  • More water than 93% of recipes: 78% of the flour weight against the typical recipe's 63%.
  • More butter than 95% of recipes: 16% of the flour weight against the typical recipe's 7%, about twice as much.
  • No sugar at all, where 82% of recipes use some (most of those 2.2 to 4.7% of the flour weight).
Water: 78%, 94th percentileButter: 16%, 96th percentileSugar: 0%, 9th percentileSalt: 1.3%, 26th percentileYeast: 1.3%, 45th percentileWaterButterSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1/2 cup warm water≈ 119 g
  • 2/3 cup milk (warmed)≈ 163 g
  • 1 tablespoon vegetable oil≈ 14 g
  • 1/2 tablespoon instant yeast≈ 4.7 g
  • 3/4 teaspoon salt≈ 4.5 g
  • 2 3/4 - 3 cups unbleached all-purpose flour≈ 359 g
  • 1 large egg + 1 tablespoon water≈ 50 g
  • 3 tablespoons butter (melted)≈ 43 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 4 cups hot water + 1/2 cup baking soda for dipping≈ 948 g
  • Coarse kosher salt for sprinklingn/a
  • 1/2 cup low-sodium chicken broth≈ 119 g
  • 1 tablespoon cornstarch≈ 8 g
  • 1 1/2 cups shredded sharp cheddar cheese (don't use preshredded)≈ 356 g
  • 1 cup shredded Monterey Jack cheese (don't use preshredded)≈ 237 g
  • Dash of paprika≈ 0.4 g
  • Salt to tasten/a

flour 359 gbatter 756 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.

  • Water78% · 94th percentile
  • Butter16% · 96th percentile
  • Sugar0% · 9th percentile
  • Salt1.3% · 26th percentile
  • Yeast1.3% · 45th percentile

Oven

Temperature
450°F / 230°C
median 425°F
Time
15 to 18 minutes
median 15 minutes

Keep exploring

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

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