Recipe hydration
Sourdough Pretzel — Hydration Guide
Target 58%. Workable range 55–62%.
Why this hydration for Sourdough Pretzel?
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.
Flour mix: 100% bread flour.
Technique at 58%
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 58%
- 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.