In a stand mixer bowl, stir together the sourdough starter, warm water, honey, and softened butter with a spatula until mostly combined. It won't be smooth yet. That's fine.

Add the bread flour and salt. Mix on low speed with a dough hook until a shaggy dough forms, about 2 minutes.

Increase to medium-low speed and knead for 8-10 minutes. The dough should become smooth, elastic, and pull cleanly from the sides of the bowl. It should feel firm and slightly tacky but NOT sticky. If it's sticky, add bread flour a tablespoon at a time. If it's stiff and dry, add water a teaspoon at a time.

Pull a small piece of dough and stretch it thin. If you can see light through it without it tearing, the gluten is developed via the windowpane test. If it tears immediately, knead for another 2-3 minutes.

Form the dough into a smooth ball, place in a lightly oiled bowl, and cover with a damp towel or plastic wrap.

Let the covered dough rise at room temperature (72-78°F) for 5-8 hours, or until the dough has roughly doubled in size and feels airy when you gently jiggle the bowl.

During the first 2 hours, do 2-3 sets of stretch and folds, spaced 30-45 minutes apart. Wet your hand, grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl 90° and repeat for all four sides. This builds strength without heavy kneading.

The dough should be noticeably puffier, with some bubbles visible on the surface and sides. It won't be as dramatically risen as yeasted dough, but it should be clearly fermented.

Turn the dough onto a clean, unfloured surface. If the dough was refrigerated, let it warm up for 10-15 minutes first.

Cut the dough into equal pieces using a bench scraper. For classic twists: 8 pieces (~115g each). For pretzel bites: 8 ropes cut into 1-inch pieces. For pretzel buns: 12 pieces (~75g each).

Roll each piece into a rope about 22-24 inches long, thinner at the ends and slightly thicker in the middle. Form a U-shape. Cross the ends over each other twice. Fold the twisted ends down and press them into the bottom of the U. Press firmly so they stick.

Roll each piece into a rope about 12 inches long. Using a bench scraper or knife, cut each rope into 1-inch pieces. No further shaping needed—they'll puff into little nuggets in the oven.

Shape each piece into a tight, smooth ball: cup your hand over the dough on an unfloured surface and move it in small circles, letting the friction of the counter pull the surface tight. Tuck any seams underneath. Press each ball down gently with your palm to about ¾ inch thick.

Let the shaped pretzels rest on parchment-lined baking sheets for 15-20 minutes uncovered. This helps the surface develop a slight skin, which improves the crust after the bath. Don't cover them—the dry surface is intentional.

Set your oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray with nonstick spray.

Bring 10 cups of water to a rolling boil in a large pot. Add the baking soda. It will foam up aggressively. Stir until dissolved, then reduce to a gentle simmer.

Working in batches of 2-3, carefully lower shaped pretzels into the simmering water using a slotted spoon. Boil for 30 seconds per side (1 minute total for twists and buns). For bites, just 30 seconds total, stirring gently once.

Lift out with the slotted spoon, let excess water drip off, and place on prepared baking sheets. Sprinkle immediately with coarse pretzel salt while the surface is still wet.

Bake at 425°F (220°C). Classic twists: 12-14 minutes. Pretzel bites: 10-12 minutes. Pretzel buns: 14-16 minutes. Rotate pans halfway through for even browning. Sourdough pretzels brown slightly faster than yeasted ones—check at the 10-minute mark.

The moment the pretzels come out of the oven, brush generously with melted butter. This is non-negotiable. The butter soaks into the hot crust and adds flavor and shine.

Let them cool for 3-5 minutes. Serve warm.