Pretzel Bread
tarasmulticulturaltable.com · 2013 · 2 Loaves
Against 173 soft pretzel recipes
More butter than 84% of recipes.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More butter than 84% of recipes: 12% of the flour weight against the typical recipe's 7%.
- Water in the middle half of recipes: 59% of the flour weight against the typical recipe's 63%.
Ingredients (11)
- 1 1/4 cups (300 milliliters) lukewarm water (105-115˚F (40-46˚C), divided)≈ 296 g
- 2 1/4 teaspoons (7 grams) active dry yeast7 g
- 4 cups (500 grams) all-purpose flour500 g
- 1 tablespoon (12 grams) granulated sugar12 g
- 2 teaspoons (9 grams) salt9 g
- 4 tablespoons (60 grams) unsalted butter (melted and slightly cooled)60 g
Toppings and extras
Listed, but not counted in the percentages below.
- 8 cups (2 liters) water≈ 1896 g
- 1/2 cup (125 grams) baking soda125 g
- 1 large egg yolk≈ 18 g
- 1 tablespoon (15 grams) water15 g
- Coarse saltn/a
flour 500 gbatter 884 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.
- Water59% · 26th percentile · median 63%
- Butter12% · 86th percentile · median 7%
- Sugar2.4% · 51st percentile · median 2.4%
- Salt1.8% · 55th percentile · median 1.7%
- Yeast1.4% · 59th percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 15 to 20 minutes
- median 15 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, butter, sugar, salt, yeast.
Do something with it
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