Remove your sourdough starter from the refrigerator and feed it with 100 grams of a wholegrain flour of choice and 110 grams of water. Stir, put the lid on, and leave at room temperature until doubled in size (this could take anywhere from 6-12 hours, depending on the temperature of your proofing area). If the starter is ready and you're not, simply place it back in the fridge, where it will "hold" for a few days.

Place the 40 grams of bread flour blend in a small bowl and pour 60 grams of boiling water over. Stir quickly to hydrate all of the flour. It will be a very thick paste. Cover the bowl and cool before using.

Preheat your oven to 300° F. Line a baking sheet with foil and pour baking soda onto foil, spreading it into one even layer (it doesn't matter how much you bake, as long as you have ¼ cup (60g) for the pretzels).

Bake for one hour, cool completely, and carefully pour into an airtight container. Store at room temperature until you're ready to make pretzels (or bagels). d

Add the water, salt, bread flour blend, butter, brown sugar, 200 grams of active sourdough starter, and the entire tangzhong into the bowl of a stand mixer. Mix on medium high for 5 minutes. Cover and allow to proof until puffed, but not completely doubled in size. Refrigerate at least 4-6 hours, preferably overnight.

Knead the dough on a lightly-floured surface until smooth. Divide dough into roughly 6 90-100 gram equal pieces (although you can make them bigger or smaller as desired).

On an un-floured work surface, roll each piece into a long rope about 20 inches in length. On your counter, pull the ends up so the shape is like a long "U". Then twist the ends once or twice (I like twice for the added stability) and fold them down to meet the "belly" of the pretzel. Press lightly to adhere.

Place the shaped pretzels on a baking sheet that's been lined with squares of parchment paper. The parchment squares make it easier to transfer the pretzels to the boiling water. Cover the pretzels and place in the freezer while you boil the water.

Bring a pot of water to a boil and stir in the molasses and the baking soda. Turn the heat down to a low simmer. Also, preheat the oven to 425° F.

Carefully lower the pretzels on the parchment squares into the simmering water. Use tongs to carefully slide the parchment out from under each pretzel. Boil pretzels for 1½-2 minutes. There's no need to flip them over if you use a spatula or spoon to "baste" the top of the pretzels with the water.

Remove pretzels carefully from the water and place onto a greased parchment-lined baking sheet. Brush with the egg wash and sprinkle with flake salt.

Bake for 20 minutes, or until puffed and deep golden brown. Cool slightly before serving.

Shape pretzels into a rope about 6 inches long and ¾ of an inch wide. Boil as above and allow to dry while you heat oil in a saucepan or cast iron skillet to 330° F.

Carefully lower pretzel sticks into hot oil and fry for 2-3 minutes, rolling over in oil to get all sides.

Remove from oil and place on paper towels to drain. Immediately sprinkle with flake salt and serve warm.