Soft Pretzels Lab173 recipes
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Bretzels mous

Original in French

Trois fois par jour · troisfoisparjour.com · 12 bretzels mous

Against 173 soft pretzel recipes

More yeast than 90% of recipes.

How French soft pretzel recipes differ from English ones →

Get the method at troisfoisparjour.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.

  • More yeast than 90% of recipes: 2.1% of the flour weight against the typical recipe's 1.4%.
  • Sugar in the middle half of recipes: 3.3% of the flour weight against the typical recipe's 2.4%.
Water: 63%, 50th percentileButter: 7.6%, 56th percentileSugar: 3.3%, 67th percentileSalt: 1.6%, 42nd percentileYeast: 2.1%, 91st percentileWaterButterSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 c. à soupe de beurre≈ 28 g
  • 1 c. à soupe de sucre≈ 13 g
  • 1 c. à thé de sel≈ 6 g
  • 1 tasse d’eau tiède≈ 237 g
  • 1 sachet (8 g) de levure instantanée (de type Fleischmann’s)8 g
  • 3 tasses de farine tout usage≈ 375 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 c. à soupe de bicarbonate de soude≈ 36 g
  • Gros sel de mer, pour garnirn/a
  • Moutardes variées, pour servirn/a

flour 375 gbatter 667 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
  • Butter7.6% · 56th percentile
  • Sugar3.3% · 67th percentile
  • Salt1.6% · 42nd percentile
  • Yeast2.1% · 91st percentile

Oven

Temperature
not stated
median 425°F
Time
40 minutes
median 15 minutes

Keep exploring

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Nearest by baker's percentages: water, butter, sugar, salt, yeast.

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