Laugengebäck
Original in German
Dr. Oetker Content Kitchen · oetker.de · 2000 · etwa 10 Stück
Against 173 soft pretzel recipes
No butter, unlike 79% of recipes and more yeast than 82%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- No butter at all, where 79% of recipes use some (most of those 5.7 to 11% of the flour weight).
- More yeast than 82% of recipes: 1.9% of the flour weight against the typical recipe's 1.4%.
- Less sugar than 75% of recipes: 1.1% of the flour weight against the typical recipe's 2.4%, about half as much.
Ingredients (8)
- 375 g Weizenmehl375 g
- 1 Pck. Dr. Oetker Trockenbackhefe7 g
- 1 TL Zucker≈ 4.2 g
- 250 ml lauwarmes Wasser≈ 250 g
- 1 TL Salz≈ 6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 l Wasser≈ 1002 g
- 40 g Dr. Oetker Natron (kein Soda oder Ätznatron verwenden!)40 g
- Hagelsalz geriebener Gouda, Kümmel- oder Mohnsamenn/a
flour 375 gbatter 643 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.
- Water67% · 66th percentile · median 63%
- Butter0% · 10th percentile · median 7%
- Sugar1.1% · 24th percentile · median 2.4%
- Salt1.6% · 42nd percentile · median 1.7%
- Yeast1.9% · 86th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 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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