Ingredients:

• 1 cup + 2 Tablespoons warm water
• 1 Tablespoon honey
• 1 ¼ teaspoons active dry yeast
• 175 grams (or about 1/2 cup) sourdough discard
• 567 grams (about 4 cups) all-purpose flour
• 2 teaspoons salt
• 4 Tablespoons unsalted butter, melted
• Optional: 1 Tablespoon psyllium husk (I add this to most of my bread recipes for some gut friendly fiber, and you can’t taste it)

Boil:

• 10 cups water
• ⅔ cup baking soda

Egg wash

• 1 egg yolk, beaten with 1 Tablespoon water
• Coarse sea salt for topping

Instructions:

1. In the bowl of a stand mixer, combine warm water (1 cup + 2 Tbsp) and honey. Sprinkle yeast on top and let it sit for 5 minutes until the yeast foams.
2. Add sourdough discard, flour, psyllium husk (if using), salt, and melted butter. Mix with the dough hook attachment until well-combined. Knead on medium speed until a smooth dough forms (about 4-5 minutes), or knead by hand.
3. Adjust consistency with more flour or water if needed. The dough should be sturdy, smooth, and not sticky.
4. Oil a large bowl, place the dough in it, cover with plastic wrap, and let it rise for 60-90 minutes or until doubled in size.
5. Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
6. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.
7. Turn the risen dough onto a dry work surface. Divide into 8 equal pieces. Roll each into a 24-inch rope. Form into a traditional pretzel or any shape you’d like!
8. Boil each pretzel for 20-30 seconds on each side. Remove with a slotted spatula and return to the trays.
9. Brush each pretzel with egg wash and sprinkle with coarse sea salt.
10. Bake until golden brown (13-15 minutes).