Pretzel Buns
Val Goodrich · tasteofhome.com · 2025 · 8 servings
Against 173 soft pretzel recipes
More sugar than 97% of recipes and more yeast than 93%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- More sugar than 97% of recipes: 12% of the flour weight against the typical recipe's 2.4%, about 5 times as much.
- More yeast than 93% of recipes: 2.3% 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 (11)
- 3 to 3-1/2 cups all-purpose flour≈ 406 g
- 1 cup warm water (110° to 115°)≈ 237 g
- 1/4 cup sugar≈ 50 g
- 2 tablespoons butter, softened≈ 28 g
- 1 large egg, room temperature≈ 50 g
- 1 tablespoon active dry yeast≈ 9 g
- 1 teaspoon salt≈ 6 g
- 2/3 cup baking soda≈ 192 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg yolk, room temperature≈ 18 g
- 1 tablespoon water≈ 15 g
- Pretzel salt, optionaln/a
flour 406 gbatter 979 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%
- Butter7% · 50th percentile · median 7%
- Sugar12% · 97th percentile · median 2.4%
- Salt1.5% · 36th percentile · median 1.7%
- Yeast2.3% · 95th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 12 to 14 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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