Step 1

Add the sourdough starter, warm milk, 2 tablespoons brown sugar, and melted butter to the bowl of a stand mixer fitted with the dough hook attachment.

Step 2

Turn the mixer on low and slowly add in the flour. Mix until the dough forms a soft ball.

Step 3

Turn the dough onto a clean surface and knead the dough until smooth (about 2 minutes). Form the dough into a ball and place it into a clean, lightly-oiled bowl. Cover with plastic wrap and let it rise for about 2 hours, until the dough doubles in size.

Step 4

Once the dough has risen, turn it onto a lightly floured surface. Form the dough into a rectangle and divide it into 12 equal pieces. Roll out each piece to 18-20 inches in length.

Step 5

Shape each piece of dough into a pretzel. Do so by making a loose circle the dough strand, ends nearest you. Twist the ends together once or twice, then fold them over, pressing them gently into the round part of the dough. Place finished pretzels on lightly greased or parchment-lined cookie sheets. Place the cookie sheets into the freezer for 30 minutes to harden.

Step 6

Preheat the oven to 450 F. Place a large pot on the stove and add 2 quarts of water to it. Bring to a boil and then add the baking soda and remaining 1 tablespoon of brown sugar. Let the sugar and baking soda dissolve.

Step 7

Add pretzels 3 to 4 at a time to the water so that they aren't crowded. Let them boil in the water for 30 seconds on each side. Gently remove the pretzels from the water and add them back to the cookie sheets, evenly spaced.

Step 8

In a small bowl whisk together the egg and the remaining 1 tablespoon of water. Brush the egg wash over the pretzels on the cookie sheets and sprinkle with pretzel salt if desired.

Step 9

Bake in the preheated oven for 13-15 minutes until the pretzels are golden brown.