Seriously Soft Sourdough Pretzel
Maurizio Leo · theperfectloaf.com · 2018 · 12 pretzels
Against 173 soft pretzel recipes
No yeast, unlike 94% of recipes and no sugar, unlike 82%.
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.
- No yeast at all, where 94% of recipes use some (most of those 1.2 to 1.7% 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).
- Less water than 85% of recipes: 55% of the flour weight against the typical recipe's 63%.
Ingredients (13)
- 10g ripe sourdough starter, 100% hydration10 g
- 51g all-purpose flour51 g
- 51g whole wheat flour51 g
- 102g water102 g
- 635g high-protein flour (“bread” flour)635 g
- 120g all-purpose flour120 g
- 369g water369 g
- 17g fine sea salt17 g
- 60g unsalted butter, softened to room temperature60 g
- 3g diastatic malt powder3 g
Toppings and extras
Listed, but not counted in the percentages below.
- 940g cool water940 g
- 38g food-grade lye38 g
- coarse pretzel saltn/a
flour 857 gbatter 1418 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 173 recipes. Shaded: the middle half. Tick: the median.
- Water55% · 14th percentile · median 63%
- Butter7% · 50th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt2% · 70th percentile · median 1.7%
- Yeast0% · 3rd percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 10 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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