Stir together your sourdough starter, water, melted butter andsugar in a large mixing bowl.

(Note: If you’re using packaged yeast, combine it with warm water and sugar, cover, and let it sit for five or ten minutes until it’s nice and frothy. Then add the melted butter.)

Add flour and salt to your wet ingredients, and mix until a stiff dough forms.

You can knead the dough by hand, or you can use a stand mixer or bread machine. Whatever method you’re using, knead the dough until it’s smooth and elastic. That should typically take five to seven minutes.

Cover your dough and leave it at room temperature, letting it ferment until it increases in size by about 50-60%. This can take anywhere from three to five hours; it really depends on how warm the room is, and how strong your sourdough starter is.

If your kitchen is on the colder side, you can try fermenting the dough inside your turned-off oven with the pilot light on.

(Note: If you’re using yeast, the bulk fermentation stage should take about an hour.)

Divide your dough into 6 pieces, using a bench scraper or a knife. Roll each piece into rope about 20–22 inches long, andthen shape that rope into your favorite pretzel design. I like to shape mine into pretzel hearts.

Let your pretzels proof until they look puffy. This usually takes about 30 minutes. Make sure not to cover your pretzels during the proofing stage! Leaving them uncovered helps them develop a skin and hold their shape better.

This step gives your pretzels their classic chewy outer crust. It’s also a lot of fun.

Boil water and baking soda in a large pot. Working in batches, boil your pretzels for 20 to 30 seconds per side, turning them with a spatula. After the bath, place your pretzels on parchment paper and sprinkle them with coarse salt.