Virtual Pizza Academy · Dough Calculator
Philadelphia Soft Pretzel Calculator
Select pretzel thickness and quantity to calculate your dough ingredients.
Pretzel Thickness
Choose your dough weight per pretzel
Per Pretzel120 g
Total Dough720 g
Number of Pretzels
Quantity
150
Enter a quantity up to 250, or use the slider for batches of 1–50.
Ingredients
| Ingredient | Weight (g) |
|---|---|
| All Purpose Flour | 225 |
| Bread Flour | 225 |
| Warm Water | 75 |
| Cold Water | 177 |
| Yeast (ADY) | 5.4 |
| Salt | 9.0 |
| Oil | 4.5 |
| Total Dough | 720 |
Fermentation Notes
1. Bulk fermentation: Bulk for 30 minutes after mixing.
2. Divide, roll & proof: Divide and roll even 120 g ropes, place in an oiled dough tray, and proof for 1–1.5 hours at room temperature.
Weights are calculated from total dough weight. Values are rounded for display; small rounding differences may occur. Thin (100 g) and thick (140 g) are suggested sizes; normal (120 g) follows the class baseline.
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