Sourdough Pretzels

granulated sugar▢1½ cups (339 g) sourdough starter, discard or fed▢4 cups (500 g) all-purpose flour

PRETZEL BOILING

▢12 cups (839 g) water▢1 tablespoon baking soda

SEA SALT TOPPING

▢1 large egg, beaten for egg wash▢2 teaspoons sea salt

GARLIC PARMESAN TOPPING

▢1 large egg, beaten for egg wash▢1 teaspoon garlic salt (can start with 1/2 teaspoon)▢1 teaspoon onion powder (can start with 1/2 teaspoon)▢1 teaspoon grated parmesan

CINNAMON SUGAR TOPPING

▢1 large egg, beaten for egg wash▢1 teaspoons cinnamon▢1 teaspoon granulated sugar

CHEDDAR CHEESE SAUCE

▢1 cup whole milk, divided▢4 teaspoons all-purpose flour▢½ teaspoon salt▢⅔ cup sharp shredded cheese, shredded▢¼ teaspoon freshly ground black pepper

Instructions

PRETZEL DOUGH

In the microwave, warm up the milk.

In the bowl of a stand mixer with a dough hook attachment, combine the warm milk with the butter, sugar, and sourdough starter.

Add the flour and turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes.

Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 2 hours while the dough rises.

After 2 hours, turn the dough out onto a floured surface. Gently knead the dough for a couple of minutes.

Separate dough into 12 pieces. Roll the pieces into 30 inch ropes (about 1 inch thickness).

Shape each rope into a pretzel and place them on parchment-lined baking sheets. Put them in the freezer for 20-30 minutes before the water bath.

Preheat the oven to 450°F while the pretzels are in the freezer.