componentL2 · intermediateHistory unverifiedscratch: kitchen
Lye-style soft pretzel
soft-pretzel-classic · bread · German
About
Soft pretzel with a stronger alkaline dip and coarser salt.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Skill ladder
- L1 Soft pretzel
- L2 Lye-style soft pretzel · this page
- L3 Laminated soft pretzel
Uses
- Bread flour 300 g
- Water 160 g
- Instant yeast 6 g
- Salt 6 g
- Baking soda 30 g
- Unsalted butter 20 g
Preparations used
- No preparation inputs on this node.
Used in
Similar in this layer
- Soft pretzel 0.94
- Laminated soft pretzel 0.94
- Bagel dough 0.55
- Direct lean bread dough 0.44
- Poolish lean bread 0.44
- Soft milk bread 0.42
- Brioche 0.42
- Focaccia dough 0.41
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 300.0 g Bread flourpath soft-pretzel-classic → bread-flour
- 160.0 g Waterpath soft-pretzel-classic → water
- 30.0 g Baking sodapath soft-pretzel-classic → baking-soda
- 20.0 g Unsalted butterpath soft-pretzel-classic → unsalted-butter
- 6.0 g Instant yeastpath soft-pretzel-classic → instant-yeast
- 6.0 g Saltpath soft-pretzel-classic → salt