Add active sourdough starter, room temperature water, honey, salt and flour to the bowl of a stand mixer

Mix the dough on low speed for 10-15 minutes with the dough hook. You could also knead by hand. The dough should pass the window-pane test.

Cover the bowl with a lid or plastic wrap and let the dough rest in a warm place for 8-12 hours.

Divide the dough into 6 equal pieces.

Roll each piece into about 15” rope.

Cut into equal portions and place on a baking sheet with parchment paper

Cover the dough and allow them to rise for about an hour.

Preheat the oven to 425°F.

Bring water in a large stockpot to a boil and add baking soda and brown sugar.

Place a few pretzel bites at a time into the boiling water and allow to boil for 15-20 seconds. I like to do 8 pretzel bites at a time. You don't want to overcrowd them.

Remove with a slotted spoon or kitchen spider strainer, shaking off excess water and place on a parchment lined baking sheet.Brush egg wash onto each pretzel bite (optional) and sprinkle with coarse salt.

Bake for 15-20 minutes, or until golden brown.