Bretzels mozzarella et romarin
Original in French
Juliette Hess · ptitchef.com · 2021 · 8
Against 173 soft pretzel recipes
More butter than 90% of recipes and less yeast than 84%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More butter than 90% of recipes: 14% of the flour weight against the typical recipe's 7%, about twice as much.
- Less yeast than 84% of recipes: 0.9% of the flour weight against the typical recipe's 1.4%.
- Less water than 76% of recipes: 58% of the flour weight against the typical recipe's 63%.
Ingredients (12)
- 35 cl d'eau tiède≈ 351 g
- 1 sachet de levure boulangère sèche6 g
- 20 gr de sucre20 g
- 10 gr de sel10 g
- 2 c. à soupe de romarin séché ou frais≈ 30 g
- 600 gr de farine600 g
- 85 gr de beurre mou85 g
- 100 gr de mozzarella râpée100 g
- 50 gr de parmesan râpé50 g
- 1 œuf battu≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 L d'eau≈ 2003 g
- 120 gr de bicarbonate alimentaire120 g
flour 600 gbatter 1301 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.
- Water58% · 23rd percentile · median 63%
- Butter14% · 90th percentile · median 7%
- Sugar3.3% · 67th percentile · median 2.4%
- Salt1.7% · 49th percentile · median 1.7%
- Yeast0.9% · 14th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°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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