Philadelphia Style Pretzel

by Christopher Cericola

60% hydration
Ingredient%Type
All-Purpose Flour100%flour
Water60%liquid85°F
Kosher Salt2%
Active Dry Yeast1.5%

Steps

  1. 1.

    Bloom yeast in water

    5 min
  2. 2.

    Add everything in mixer, use paddle on low until everything is incorporated

    5 min
  3. 3.

    Switch to dough hook, knead on medium until soft and smooth dough

    5 min
  4. 4.

    Bulk raise for 2 hours

    120 min
  5. 5.

    Shape into pretzels, add to boiling baking soda water

    1 min
  6. 6.

    Bake, 450f, roughly 25 minuets or until golden brown

    25 min

Timeline

A1 min
+2mA

Scale Recipe

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