dishL3 · advanced
Advanced Soft pretzels
pretzel-soft-advanced · bread · German
About
Soft pretzels finished with higher-skill components and tighter timing than the classic plate.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Levain high-hydration loaf400 g · component · structure
Baking soda40 g · ingredient · seasoning
Water1000 g · ingredient · liquid
Salt8 g · ingredient · seasoning
Unsalted butter20 g · ingredient · fat
Recipe build
Toggle each component between ready (buy/have) and make. Nested blocks (stock mirepoix, sauce stock, …) appear only while their parent is Make. Industrial pantry items never get a toggle.
Steps
Shopping
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- Levain high-hydration loaf 400 g
- Baking soda 40 g
- Water 1000 g
- Salt 8 g
- Unsalted butter 20 g
Preparations used
- No preparation inputs on this node.
Used in
- Nothing references this node yet.
Similar in this layer
- Soft pretzels 0.94
- Classic Soft pretzels 0.94
- Expert steam-baked baguette 0.72
- Sourdough levain loaf 0.61
- Advanced Baguette 0.57
- Classic Baguette 0.56
- Baguette 0.56
- Pan con tomate 0.55
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 1000.0 g Waterpath pretzel-soft-advanced → water
- 192.1 g Bread flourpath pretzel-soft-advanced → lean-bread-levain → bread-flour
- 135.6 g Waterpath pretzel-soft-advanced → lean-bread-levain → water
- 40.0 g Baking sodapath pretzel-soft-advanced → baking-soda
- 33.9 g Bread flourpath pretzel-soft-advanced → lean-bread-levain → sourdough-starter → bread-flour
- 33.9 g Waterpath pretzel-soft-advanced → lean-bread-levain → sourdough-starter → water
- 20.0 g Unsalted butterpath pretzel-soft-advanced → unsalted-butter
- 8.0 g Saltpath pretzel-soft-advanced → salt
- 4.5 g Saltpath pretzel-soft-advanced → lean-bread-levain → salt