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.
Related references on this site
- 60% hydration reference page — nearest canonical hydration page to this recipe's 58%
- Flour spec: bread flour — protein, ash, absorption — 100% of this recipe's mix
- Hydration deep-dive for this recipe — workable range 55–62%
- Timing by kitchen temperature — bulk + proof times at 60-90°F using Modernist Bread multipliers
- Guide: baker's percentage explained — the math underlying every formula on this page
- All 25 recipes — grouped by category (lean, enriched, hearth, pan)
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
- Digital kitchen scale (0.1 g)View on Amazon →
- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lame + bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
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