Make the dough

• In a mixing bowl, combine the sourdough discard, warm water, sugar and instant yeast.
• Add the flour and salt, then mix until a shaggy dough forms.
• Knead in the melted butter until the dough is smooth and slightly tacky.

Let the dough rise

• Cover the bowl and let the dough rise until doubled in size.

Shape the pretzels

• Divide the dough into equal pieces and roll each into a long rope.
• Shape each rope into a pretzel knot and place on a lined baking tray.

Baking soda bath

• Bring the water to a boil in a stockpot and stir in the baking soda.
• Lower each pretzel into the bath and cook briefly, then lift out with a slotted spoon.

Bake

• Brush the pretzels with the beaten egg and sprinkle with coarse salt.
• Bake at 200 °C until deep golden brown.