• First, mill the flour.
• Next, In the stand mixer, combine the softened butter, warm water, maple syrup, salt, and sourdough starter.
  1¾ cups warm water, 2 TBSP Softened butter, 1¾ tsp salt, 1 tsp maple syrup, ½ cup Sourdough starter
• Now add the flour to the wet ingredients until there is no dry flour left.
  4½ cups fresh-Milled flour
• Start to knead the dough; this may take 10-25 minutes. Knead until you get a successful window-pane test.
• Once kneaded, cover the bowl and let it rise for 2 hours.

Shaping

• On a clean surface, divide the dough into 12 pieces.
• Pre-shape each piece into logs, then cover and let sit for 10 minutes.
• Roll each piece into 24-inch ropes and shape into pretzels. Place them all on a parchment-lined baking sheet, cover, and let proof for one hour.
• Preheat oven to 400℉. Prepare the pot for boiling, fill with water and baking soda. Bring to a gentle boil.
  1 gallon water, ½ cup Baking soda
• Boil each pretzel for 10-15 seconds. About 1 to 2 at a time. With a slotted spoon, carefully lift the pretzel out of the pan and remove the excess liquid. Place them each on the baking sheet and top them with salt.
  2 TBSP pretzel salt
• Bake at 400℉ for 14-18 minutes or until deep golden brown.
• If topping with brown sugar & cinnamon, brush the pretzels with butter and sprinkle the mixture on top.
  ½ cup brown sugar and 2 TBSP cinnamon, 5 TBSP melted butter
• Enjoy!