Add active sourdough starter, water, honey, salt and all-purpose flour to the bowl of a stand mixer.

Mix the dough on the lowest speed for 5-10 minutes with the dough hook. The dough should pass the window-pane test.

Cover the bowl with plastic wrap or a lid and let rest at room temperature for 8-12 hours. Or until doubled.

Divide the dough into 15 equal pieces.

Roll each piece into a 18” rope and then create a U-shape.

Take the two ends of the rope and create a twist with the dough.

Twist it twice and then press the ends of the dough into the bottom of the U-shape.

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 1 tablespoon of baking soda and 1 tablespoon of brown sugar.

Boil the pretzels for 30 seconds on each side, being careful not to overcrowd.

Place on a parchment lined baking sheet.

Brush each pretzel with egg wash and sprinkle with coarse salt.

Bake 15 minutes, or until golden brown.