I fed my starter twice yesterday and again this morning. I waited until the starter was mature to mix up the dough.
Combine all ingredients except salt. Let rest for 20-40 minutes. Add salt and knead until smooth and elastic. Let dough rest for an hour.
Shape pretzels – since the dough was a higher hydration than I usually use I had to use a bit of flour on my hands to keep it from sticking.
Place on parchment paper lined baking sheet.
I’m not really sure how long I will let these proof. Finished shaping at about 1:30pm. Today is very warm so it might not take that long.
04.30.17 – They ended up proofing for 4 hours. Since the hydration was higher they spread out a bit and I was afraid they would be flat, but they ended up rising nicely in the oven. They spent the night in the fridge. I would go back to 55% hydration next time. These were fluffy so I guess the proofing time was good.
8 pretzels
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| all purpose flour | 100.00 | 500.00 | 100.00 | 75.00 | 425.00 |
| water | 60.00 | 300.00 | 100.00 | 75.00 | 225.00 |
| 100% hydration starter | 150.00 | ||||
| brown sugar | 1.67 | 8.35 | 8.35 | ||
| unsalted butter | 3.78 | 18.90 | 18.90 | ||
| fine sea salt | 2.80 | 14.00 | 14.00 | ||
| TOTAL | 168.25 | 841.25 | |||