Making the Pretzels

• In a large bowl, mix the warm water and brown sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until foamy.
• Add in the sourdough discard, flour, and salt. Use a mixer on low speed to combine, then gradually pour in the melted butter. Knead until smooth for 4-5 minutes.
• If the dough feels sticky, add more flour or water one tablespoon at a time until it's non-sticky and smooth.
• Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise for 60-90 minutes or until doubled in size.
• While the dough rises, line two half-sheet trays with parchment paper.
• Turn the dough out onto a clean surface, divide it into 8 pieces, and roll each into a 24-inch rope. Form each rope into a U-shape and twist.
• Preheat your oven to 450°F. In a pot, bring 10 cups of water and ⅔ cup baking soda to a boil.
• Boil each pretzel for 20-30 seconds on each side. Remove with a slotted spatula to drain.
• Brush each pretzel with the egg wash and sprinkle generously with flaky sea salt.
• Bake the pretzels for about 13-15 minutes until golden brown. Allow to cool on a rack before serving.