In a stand mixer with hook attachment, mix sourdough starter, sugar, salt, melted butter and warm water on low speed for 3 minutes.

Mix in flour 1 cup at a time on medium speed. Continue mixing until dough forms a smooth ball.

Transfer dough to a lightly oiled bowl, cover with plastic wrap and set in a draft free place until dough doubles in size, about 4 hours.

Once dough has doubled, transfer to work surface, gently punch it down. Cut 6 equal portions (pie wedges) roll wedges into coils about 20 inches long.

To form pretzels, pull coils into a “U” shape, crisscross ends at top then fold back down to the bottom of the “U” shape.

Add 3 cups of water and baking soda to a large pot and bring to a boil. Add 2 pretzels at a time into water for 30 seconds. Remove with a slotted spoon. Place on a lined sheet pan.

Sprinkle pretzels with salt. Bake at 450°F/ 230°C for 15 minutes, rotating pan once.

Enjoy with favorite dip.