Baker’s Formulas

Bavarian Pretzels

Bavarian Pretzels

Metric Baker's %
King Arthur Sir Galahad Flour 10kg 100%
Water 5.6kg 56%
Salt 0.18kg 1.8%
Yeast 0.125kg 1.25%
Diastatic Malt 0.2kg 2%
Butter 0.5kg 5%
Total Yield 16.605kg 166.05%

Poolish Mix ingredients until incorporated. Cover and let rest 12-15 hours at room temperature.

Desired Dough Temperature 75°F

Final Dough Mix 3-4 minutes in first speed. Mix 4 minutes at second speed.

Bulk Fermentation 20 minutes.

Divide 100g and pre-shape cylinders. Rest 20 minutes. Shape as pretzels and place on pans with silpats or heavy duty parchment.

Leave at room temperature for 30 minutes, cover and refrigerate for 2 hours; OR cover and refrigerate 12-18 hours with no room temperature. Dip in 4% sodium hydroxide solution. Salt and score.

Bake at 450°F with no steam, about 15 minutes.

Poolish
Metric Baker's %
King Arthur Sir Galahad Flour 2.5kg 100%
Water, 65°F 2.5kg 100%
Yeast 0.003kg .10%
Total Yield 5.003kg 200.1%
Final Dough
Metric
King Arthur Sir Galahad Flour 7.5kg
Water 3.1kg
Salt 0.18kg
Yeast 0.122kg
Diastatic Malt 0.2kg
Butter 0.5kg
Poolish 5.003kg
Total Yield 16.605kg