Philadelphia Style Pretzel
by Christopher Cericola
1060% hydration
Main Dough
| Ingredient | % | Type |
|---|---|---|
| All-Purpose Flour | 100% | flour |
| Water | 60% | liquid85°F |
| Kosher Salt | 2% | |
| Active Dry Yeast | 1.5% |
5% Baking Soda Solution(fixed)
| Ingredient | g |
|---|---|
| Water | 1000g |
| 9e1da7ef-6b4c-4810-9d21-5cd7a099c92e | 50g |
Phases
Bulk ferment
- 1.
Bloom yeast in water
5 min - 2.
Add everything in mixer, use paddle on low until everything is incorporated
5 min - 3.
Switch to dough hook, knead on medium until soft and smooth dough
5 min - 4.
Bulk raise for 2 hours
120 min
Akaline Bath1 min
- 1.
About 10-15 minutes before bulk raising completes, boil baking soda in water in a ratio of 32 ounces of water to a half a cup of baking soda.
- 2.
Break dough in 100g pieces, roll out, and shape like preztels
5 min - 3.
Boil each pretzel for 60 seconds before transferring to a sheet tray for baking. You can bake multiple pretzels at once.
1 min - 4.
Top pretzels with salt or other toppings.
Baking
- 1.
Preheat the oven to 450F
- 2.
Bake the pretzels until golden brown. Approximately 20-minutes, but pay close attention.
20 min
Scale Recipe
Enter a flour weight to see gram amounts.