Sourdough Soft Pretzels
sugarspunrun.com · 2024 · 10 pretzels
Against 173 soft pretzel recipes
Less water than 94% of recipes and more sugar than 97%.
What the 12 “sourdough” soft pretzel recipes do differently →
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less water than 94% of recipes: 50% of the flour weight against the typical recipe's 63%.
- More sugar than 97% of recipes: 13% of the flour weight against the typical recipe's 2.4%, about 5.5 times as much.
- No yeast at all, where 94% of recipes use some (most of those 1.2 to 1.7% of the flour weight).
Ingredients (9)
- ⅔ cup active, bubbly sourdough starter≈ 160 g
- ⅔ cup warm water (90-100F/32-38C )≈ 158 g
- 3 Tablespoons honey ((may substitute 3 Tablespoons/40g light brown sugar, firmly packed))40 g
- 2 Tablespoons unsalted butter (melted)≈ 28 g
- 1 teaspoon table salt≈ 6 g
- 2 ½ cups bread flour (plus more as needed )≈ 318 g
Toppings and extras
Listed, but not counted in the percentages below.
- 8 cups water≈ 1896 g
- ¼ cup lye (see note if you prefer to use baking soda )≈ 59 g
- Pretzel salt (for sprinkling )n/a
flour 318 gbatter 710 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.
- Water50% · 5th percentile · median 63%
- Butter8.9% · 62nd percentile · median 7%
- Sugar13% · 98th percentile · median 2.4%
- Salt1.9% · 61st percentile · median 1.7%
- Yeast0% · 3rd percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 12 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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