Bouchées de bretzel jambon cheddar
Original in French
Chroniques Gourmandes · ptitchef.com · 2010 · 15
Against 173 soft pretzel recipes
More water than 95% of recipes and no butter, unlike 79%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More water than 95% of recipes: 81% 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 sugar than 88% of recipes: 7.4% of the flour weight against the typical recipe's 2.4%, about 3 times as much.
Ingredients (12)
- 1 et 1/2 cuillères à thé de levure sèche active≈ 4.7 g
- 2 cuillères à table de cassonade≈ 28 g
- 1/4 de tasse ( 60 ml ) d'eau≈ 59 g
- 1 tasse ( 250 ml )de lait≈ 244 g
- 3 tasses ( 375 g ) de farine375 g
- 1 cuillère à thé de sel≈ 6 g
- 1/2 tasse ( 100 g ) de prosciutto, haché finement100 g
- 2/3 tasse ( 160 ml ) de cheddar fort, râpé≈ 158 g
Toppings and extras
Listed, but not counted in the percentages below.
- 6 tasses ( 1,5 litre ) d'eau≈ 1422 g
- 4 cuillères à thé de bicarbonate de soude≈ 24 g
- 1/4 tasse ( 60 g ) de beurre non salé, fondu60 g
- 1 à 2 cuillères à table de gros sel ( optionnel )≈ 27 g
flour 375 gbatter 975 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.
- Water81% · 96th percentile · median 63%
- Butter0% · 10th percentile · median 7%
- Sugar7.4% · 89th percentile · median 2.4%
- Salt1.6% · 42nd percentile · median 1.7%
- Yeast1.3% · 45th percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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