Sourdough Pretzel
Target 58% hydration · baking sheet · bake at 450°F
Sourdough pretzel with characteristic mahogany crust from food-grade lye bath (4% NaOH solution). Alternative: baking-soda bath (simmered 10% solution) for lower-risk home use, though finish is less dramatic. Topped with coarse pretzel salt. Dense chewy interior. Cold retard critical for clean surface — wet dough doesn't bath cleanly.
- Hydration
- 58%
- Salt
- 1.80%
- Levain
- 15–20%
- Bulk @ 76°F
- 2.00h
- Proof @ 76°F
- 8.00h
- Bake temp
- 450°F
- Bake time
- 15m
- Vessel
- baking sheet
Flour mix
- bread flour — 100%
Technique
Mix stiff dough. 2h bulk at 76°F. Divide into 100g pieces. Roll into 18-inch ropes. Shape into pretzel twist. Cold retard uncovered 8-12h (dries surface). Dip in lye solution (or simmered baking soda solution) 20 sec. Place on baking sheet, sprinkle pretzel salt, slash with razor across belly. Bake 450°F for 12-15 min until deep mahogany.
Calculator pre-set to Sourdough Pretzel's target (58%)
Adjust the slider for personal preference within the workable 55–62% range.
- Flour to add
- 450 g
- Water to add
- 240 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 800 g
- Effective hydration
- 58%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.