To ensure a strong sourdough starter, mix ½ cup (100 g) of active starter in a clean jar about 12 hours before making the dough. Stir until well combined, loosely cover, and let it rise at room temperature. The mixture will total 115 g, but since some will stick to the sides of the jar, this extra ensures you have enough. When the starter has doubled in size with visible bubbles on the surface, it’s ready to use.

In a bowl of a stand mixer, combine the active sourdough starter, water, honey, and salt using a spatula. Add bread flour and use your hands to mix until the dough becomes stiff. Attach the dough hook and mix on the lowest speed for 6-7 minutes (or knead by hand for 10 minutes). Cover the dough and let it rest at room temperature for 8-12 hours to develop flavor and texture.

Prepare a baking sheet lined with parchment paper. Transfer the dough to a clean work surface and divide it into 16 equal pieces. Roll each piece into a long rope and shape it into a U. Lift the ends, twist twice, then fold and press the tips onto the base. Cover with a towel and allow the pretzels to rise for 30-60 minutes until they become puffy.

Preheat the oven to 425°F (218°C) and position the oven rack in the center. In a large stockpot, boil water and add 2 tablespoons of baking soda along with 1 tablespoon of dark brown sugar. Boil 3-4 pretzels at a time, flipping after 30 seconds per side. Use a mesh strainer to remove them and place them back on the parchment paper. Brush with egg wash and sprinkle with salt. Bake for 12-14 minutes until golden brown and crispy on the outside.