Mix the dough
Combine the active starter, warm water and brown sugar. Add the flour and mix until shaggy, then add the salt and softened butter.
Develop strength
Knead until the dough is smooth, firm and elastic. Pretzel dough should feel noticeably stiffer than bread or focaccia dough.
Bulk ferment
Cover and let ferment until clearly expanded and slightly puffy, usually 4–6 hours depending on starter strength and room temperature.
Time: 4–6 hrDivide and pre-shape
Divide into 8 equal pieces. Roll each into a short log, cover and rest 10–15 minutes so the gluten relaxes.
Time: 10–15 minShape
Roll each piece into a long rope with a thicker center and tapered ends. Form a U, cross the ends twice, then press them onto the lower curve to make a pretzel.
Final proof
Place on parchment, cover lightly and proof 30–60 minutes until slightly puffy. Chill 15–20 minutes if you want the shapes to stay especially sharp.
Time: 30–60 minPrepare the bath
Heat the oven to 425°F / 218°C. Bring 2 L water to a gentle simmer and carefully add the baking soda.
Time: 425°F / 218°CDip and salt
Dip each pretzel for about 20–30 seconds, drain well and return to the lined tray. Sprinkle with coarse salt while the surface is still wet.
Bake
Bake for 12–16 minutes until deeply browned. Cool at least 10 minutes before serving.
Time: 12–16 min