Homemade Soft Pretzels
Mel · melskitchencafe.com · 2010 · 8 pretzels
Against 173 soft pretzel recipes
More water than 89% of recipes and no butter, unlike 79%.
What the 19 “homemade” soft pretzel recipes do differently →
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More water than 89% of recipes: 76% 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 yeast than 91% of recipes: 2.2% of the flour weight against the typical recipe's 1.4%.
- Less salt than 88% of recipes: 1% of the flour weight against the typical recipe's 1.7%.
Ingredients (10)
- 2 1/2 cups all-purpose flour≈ 313 g
- 1/2 teaspoon salt≈ 3 g
- 1 teaspoon sugar≈ 4.2 g
- 2 1/4 teaspoons instant yeast≈ 7 g
- 1 cup very warm water (105 to 110 degrees F)≈ 237 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cup warm water≈ 237 g
- 1 tablespoon baking soda (see note)≈ 18 g
- 1 tablespoon honey≈ 21 g
- Coarse salt, optional (optional)n/a
- 3 tablespoons melted butter≈ 43 g
flour 313 gbatter 564 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.
- Water76% · 90th percentile · median 63%
- Butter0% · 10th percentile · median 7%
- Sugar1.3% · 26th percentile · median 2.4%
- Salt1% · 10th percentile · median 1.7%
- Yeast2.2% · 92nd percentile · median 1.4%
Oven
- Temperature
- 500°F / 260°C
- median 425°F
- Time
- 7 to 9 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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