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Autolyse: Mix flour, milk, honey, and sourdough starter. Rest 40 minutes to improve dough extensibility.
Add the rest: Mix in yolk, salt, and vanilla. Knead 5–10 minutes, then slowly add melted butter. Knead until dough is smooth and elastic.
Bulk Fermentation: Cover and ferment 4–6 hrs at room temp. Stretch & fold every 30 mins for the first 2 hrs. Refrigerate for 8–12 hrs (for better flavor + easier shaping).
Shape Pretzels: Divide dough into 100 g pieces. Roll into ropes and shape into pretzels.
Final Proof: Let pretzels rise at room temp for about 2 hours or until puffy.
Baking Soda Bath: Boil 1 liter of water + 30–40 g baking soda. Dip pretzels for 15 seconds each.
Bake: Bake at 200–210°C (390–410°F) for 15–18 minutes, or until golden brown.
Cinnamon Sugar Topping: While still warm, brush pretzels with melted butter, then coat with cinnamon sugar.
Vanilla Glaze (Dip): Mix powdered sugar, milk, and vanilla extract until smooth. Use as a sweet dip for your pretzels!