Mix + Knead: Add the sourdough starter, water, brown sugar, flour, salt, and butter to a bowl. Mix until a shaggy dough forms, then knead until smooth and elastic (5–7 minutes in a stand mixer or 7–10 minutes by hand). The dough should feel soft and slightly tacky, but not overly sticky.

First Rise: Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 3–6 hours, or until nearly doubled.

Cold Ferment: Transfer the dough to the refrigerator and let it rest overnight (8–24 hours) for the best flavor and texture.

Divide the Dough: The next day, divide the dough into 8 equal portions (about 100–110 g each).

Shape the Pretzels: Roll each piece into a 20–24 inch rope. Form into a 'U' shape, cross the ends over each other, twist twice, then press the ends down onto the base to create the classic pretzel shape.

Second Rise: Place each pretzel onto its own parchment square and arrange on a baking sheet. Cover loosely and let rest for about 1 hour, or until slightly puffy.

Prepare the Bath: Preheat your oven to 425°F (220°C). Bring the water, baking soda, and brown sugar to a gentle boil.

Boil the Pretzels: Carefully place each pretzel into the water (the parchment will slide off). Boil for 30–40 seconds per side, then remove and place on a parchment-lined baking sheet.

Egg Wash + Salt: Brush each pretzel with egg wash and sprinkle with coarse salt.

Bake: Bake for 15–20 minutes, or until deep golden brown. Rotate the pan halfway through for even baking.

Cool + Serve: Let cool slightly and enjoy warm—perfect with beer cheese or honey mustard.

Beer Cheese: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, until it forms a golden paste. Slowly pour in the beer, whisking constantly. Gradually add the heavy cream, continuing to whisk until smooth. Stir in Worcestershire sauce, Dijon mustard, and garlic powder. Bring to a gentle simmer. Reduce heat to low and add shredded cheeses in small handfuls, stirring constantly until fully melted and smooth. Season with salt and pepper to taste. If needed, thin with additional beer or cream. Serve warm with pretzels, bread, or your favorite dippers.