Dough

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160 grams water (⅔ cup, heated to 120ºF)

175 grams sourdough discard (¾ cup, room temperature)

28 grams butter (2 Tablespoons, melted)

5 grams salt (1 teaspoon)

350 grams bread flour (2½ cups)

30 grams brown sugar (2 Tablespoons)

7 grams instant yeast (2¼ teaspoons)

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Water bath

960 grams water (4 cups)

30 grams baking soda (2 Tablespoon)

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Topping

5-10 grams coarse pretzel salt or sea salt (1-2 teaspoons)

28 grams butter, melted (2 Tablespoons)

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1. Add all the dough ingredients together in a large mixing bowl of a stand mixer and knead with the dough hook attachment on low speed for 3-5 minutes or by hand until the dough is soft and smooth.

2. Place the pretzel dough in a medium-sized bowl or straight-edge container and cover with a lid or plastic wrap to rise until doubled in size. At 75ºF, this took a little less than an hour.

3. Once the dough is almost ready, pour water and baking soda into a large pot and bring it to a boil.

4. Preheat the oven to 425°F.

5. Punch down the dough and divide it into 3 sections.

6. On a clean work surface, roll each piece of dough into a long rope by pressing your palms down and gently rolling back and forth to stretch it until it reaches 20-22 inches in length.

7. Cut the dough into 1 inch sections with a sharp knife or bench scraper. Repeat with the other 2 sections.

8. Work in batches, adding the dough pieces to the boiling water for 15-20 seconds. Scoop out the dough balls and place them in a colander or use a slotted spoon.

9. Lightly sprinkle the dough balls with pretzel salt while the balls are still damp.

10. Place the pretzel bites on a lined baking sheet.

11. Bake for 12-14 minutes, until golden brown.

12. Toss the pretzels in melted butter and coarse salt.