🥨 50% Hydration Dough

Let's make some dough! 

This is a versatile recipe that can be used equally well for Italian grissini or Bavarian pretzels.

Getting ready for Oktoberfest, craving a classic snack or eager to explore low-hydration dough, this will guide you through the steps to achieve fun and versital snack. 

With only 50% hydration, this dough is stiff, easy to shape, and packed with old-world character. 

You can twist classic pretzels, form simple knots, or roll out grissini — thin, crisp breadsticks that skip the baking soda bath altogether.

Why It Matters

Pretzels are the ultimate test of simplicity: low hydration, basic ingredients, and a traditional baking soda bath for that signature chew and color. Learning to work with tight dough will sharpen your shaping, tensioning, and surface-handling skills — plus, it’s just plain fun and delicious.

A Personal Note

The first time I made pretzels, I was amazed how a few simple moves transformed dense dough into something magical. And remember, forming a pretzel is the fancy part — you can just as easily roll breadsticks or knots if you want to double or triple your dough-shaping skills.

Recipe

Ingredients:

• 400 g bread flour
• 200 g water (50% hydration)
• 8 g salt (2%) + more for garnish
• 40–60 g active sourdough starter

Instructions

1. Mix & Fold: Combine flour and water (you can do this by hand or using a mixer) until no dry spots remain. Rest 20–30 minutes, then mix in salt and starter.
2. Perform 3–4 gentle stretch-and-fold rounds over 1–2 hours, resting 20–30 minutes between each, until the dough tightens and becomes smooth.
3. First Rise: Cover and let rise at room temperature 12–20 hours until light and puffy.
4. Divide & Shape: Divide into ~80–100 g pieces (for pretzles) or 40-50 g for grisini. Roll each into a rope (~20–24 inches). Twist into classic pretzels, shape into twisted knots, or make grissini — thin, straight breadsticks that skip the baking soda bath and bake up crisp and simple.
5. Final Proof: Rest 20–30 minutes while preheating the oven to 450°F.
6. Dip: Prepare a baking soda bath (1/4 cup baking soda in 4 cups boiling water). Dip each piece 20–30 seconds, then place back on the baking sheet.
7. Bake: Sprinkle with coarse salt. Bake 12–15 minutes, until deep bronze brown (pretzles).
   Grisinis sprinkle with coarse salt, sesame seeds or cracked pepper and bake 10-14 minutes or until golden brown
8. Cool & Serve: Cool briefly before serving.

For serving: Bavarian pretzels pair beautifully with whole grain mustard, Bavarian cheese sauce, or a warm fondue. Italian grissini are perfect alongside salumi, cheeses, or an antipasto platter.

Bonus Tip

For Bavarian-style shine and chew, use a food-grade lye bath (with caution!) instead of baking soda.

Note

This is a relaxed, hands-on recipe — plan time for fermentation, shaping, and baking to get the best results.

Ready to Level Up?

Download our pretzel guide packed with variations, fillings, and advanced tips.

Stay tuned for our next post: Sweet & Savory Pretzel Twists — perfect for brunch or gifting.

Your sourdough mastery journey continues here.

Until next time, let’s give thanks for our daily bread…