1. Combine Wet Ingredients and Starter: In a large mixing bowl, whisk together the active sourdough starter, warm water, sugar, and 1 teaspoon of salt until well combined. The mixture should look slightly milky and bubbly from the starter.

2. Form the Dough: Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. Once all the flour is incorporated, turn the dough out onto a lightly floured surface and knead for about 5-7 minutes. The dough should become smooth, elastic, and no longer sticky. If it’s too sticky, add a tiny bit more flour; if too dry, a splash of water.

3. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1-2 hours, or until it has visibly increased in size and looks puffy. Alternatively, for a more pronounced sourdough flavor, you can refrigerate the dough overnight (8-12 hours) and then let it come to room temperature for about 30 minutes before proceeding.

4. Shape the Pretzels: Gently punch down the risen dough and divide it into 10-12 equal pieces. Roll each piece into a long rope, about 18-24 inches long, tapering the ends slightly. To form the classic pretzel shape, make a U-shape with the rope, cross the ends twice, and then bring them down to press firmly onto the bottom curve of the U.

5. Prepare the Baking Soda Bath and Oven: Preheat your oven to 450 F (230 C). Bring 8 cups of water and 1/2 cup of baking soda to a rolling boil in a large, wide pot. Line a baking sheet with parchment paper.

6. The Baking Soda Bath: Carefully drop one or two pretzels at a time into the boiling baking soda bath for 20-30 seconds. Do not overcrowd the pot. Using a slotted spoon, carefully remove the pretzels, letting excess water drip off, and place them on the prepared baking sheet. The pretzels will look slightly puffy and have a slick surface after the bath.

7. Bake and Finish: Sprinkle the wet pretzels generously with coarse salt. Bake for 12-15 minutes, or until they are golden brown and puffed up. Once out of the oven, immediately brush the hot pretzels with melted butter. This gives them a beautiful sheen and adds a rich flavor.