Ask the Experts…About Baking with Salt

Tips for using salt in baking…

Q: What is the difference between baking with kosher salt and table salt?

Dear Baker:  Mainly texture—chemically both are at least 97 ½ percent sodium chloride (NACl).  The fine granules in table salt make it ideal for baking because it dissolves quickly.  Sea salt and kosher salt are often larger granules and are good for surface treatments, like soft pretzels, buns or focaccia breads.

Remember, 1 teaspoon of table salt will contain more salt than a tablespoon of kosher salt because kosher is coarser! Do not substitute them one-for-one!

If you need to control sodium, choose unsalted butter for salted:

Each 4 oz (1/2 cup) stick salted butter contains 1/8 teaspoon salt (    mg sodium)

More Information

Learn more about salt, it’s function in baking and varieties of salts available:

Visit The Salt Institute,  www.saltinstitute.org  and King Arthur Flour company,

Enjoy baking your own soft pretzels! Check out this recipe!

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