Homemade Pretzels
Taste of Home Editorial Team · tasteofhome.com · 2018 · 20 pretzels
Against 173 soft pretzel recipes
Less salt than 97% of recipes and more yeast than 97%.
What the 19 “homemade” 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 salt than 97% of recipes: 0.5% of the flour weight against the typical recipe's 1.7%, under a third as much.
- More yeast than 97% of recipes: 2.5% of the flour weight against the typical recipe's 1.4%.
- No butter at all, where 79% of recipes use some (most of those 5.7 to 11% of the flour weight).
- No sugar at all, where 82% of recipes use some (most of those 2.2 to 4.7% of the flour weight).
Ingredients (7)
- 2 packages (1/4 ounce each) active dry yeast≈ 14 g
- 1-1/2 cups warm water (110° to 115°)≈ 356 g
- 4-1/2 cups all-purpose flour≈ 563 g
- 1/2 teaspoon salt≈ 3 g
Toppings and extras
Listed, but not counted in the percentages below.
- 4 teaspoons baking soda≈ 24 g
- 1/2 cup cold water≈ 119 g
- Coarse saltn/a
flour 563 gbatter 935 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.
- Water63% · 50th percentile · median 63%
- Butter0% · 10th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt0.5% · 1st percentile · median 1.7%
- Yeast2.5% · 98th 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.
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