My starter was about 25% whole wheat so there’s a bit of whole wheat in these. These pretzels came out dense and chewy and the middle of the fat part seemed a bit doughy even after I baked them for 15 minutes. I let this dough rest for about an hour before I shaped the pretzels. It wasn’t enough time to do anything though. Maybe I should have let it rest longer. I’m not sure if I’ll make 100% sourdough pretzels again.
8 pretzels
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| bread flour | 100.00 | 500.00 | 100.00 | 125.00 | 375.00 |
| water | 55.00 | 275.00 | 100.00 | 125.00 | 150.00 |
| 100% hydration starter | 250.00 | ||||
| brown sugar | 1.67 | 8.35 | 8.35 | ||
| unsalted butter | 3.78 | 18.90 | 18.90 | ||
| kosher salt | 2.80 | 14.00 | 14.00 | ||
| TOTAL | 163.25 | 816.25 | |||