Sourdough pretzels!

This was my first time making these!! I combined a few random recipes online and put them together here. Let me know if you guys try these and how they turn out :)

Makes 8 pretzels

Ingredients:

Pretzel Dough

• 100 g active sourdough starter
• 240 g warm water
• 20 g brown sugar or honey
• 500 g all-purpose flour
• 10 g salt
• 30 g softened butter

Baking Soda Bath

• 8 cups water
• ½ cup baking soda

Egg Wash

• 1 egg
• 1 Tbsp water

For Salted Pretzels

• Coarse salt
• Melted butter, optional

For Cinnamon Sugar Pretzels

• 2 Tbsp melted butter
• ¼ cup granulated sugar
• 1 tsp cinnamon

Sweet Icing

• 1 cup powdered sugar
• 1 Tbsp melted butter
• ½ tsp vanilla
• 1½–2 Tbsp milk

Instructions

1. Make the dough. Mix the active sourdough starter, warm water and brown sugar. Add the flour, salt and softened butter. Mix until a dough forms, then knead until smooth.
2. Let it rise. Cover the dough and leave it at room temperature until it has risen and looks noticeably puffy.
3. Chill overnight. Cover the dough and place it in the refrigerator overnight.
4. Bring it back to room temperature. The next day, take the dough out of the refrigerator and let it sit at room temperature for about 1–2 hours.
5. Divide the dough. Divide it into 8 equal pieces.
6. Shape the pretzels. Roll each piece into a long rope. Make a U shape, cross the two ends over each other, twist once, then bring the ends down and press them onto the bottom of the U. (Make sure the ends are thinner to press into the dough)
7. Let them rest. Place the shaped pretzels on parchment paper and let them rest while you prepare the water bath.
8. Prepare the baking soda bath. Bring 8 cups of water to a boil. Carefully add ½ cup baking soda.
9. Boil the pretzels. Lower each pretzel into the water for about 20–30 seconds, then remove and place back on the baking sheet. Make sure you don't leave them in there too long! 
   - If you are making salted pretzels, sprinkle the salt while they are still wet before baking.
10. Add egg wash. Whisk 1 egg with 1 tablespoon water and lightly brush each pretzel.
11. For salted pretzels: Sprinkle coarse salt over the top before baking.
12. Bake. Bake at 425°F until deeply golden brown, about 12–15 minutes.
13. For cinnamon sugar: Leave off the salt. After baking, brush the warm pretzels with melted butter. Mix ¼ cup sugar with 1 teaspoon cinnamon and generously coat the pretzels. (I like to coat it as much as possible!)
14. Make the icing. Mix powdered sugar, melted butter and vanilla. Slowly add milk until you have a thick, smooth dipping consistency.
15. Eat them warm! Serve the salted pretzels as-is or dip the cinnamon-sugar pretzels into the icing. 🥨