Excellent recipe! Delicious sourdough flavor with relatively low prep time. I usually use my starter for bread exclusively, but I will need to start throwing these pretzels into the mix more often. I used regular AP flour and oil in the dough instead of butter (I saved that for the top). It came out very sticky, so I can't picture kneading it by hand, but worked beautifully in a stand mixer. Instead of brushing with the water mixture, I brushed them with melted butter and topped with fresh rosemary, parmesan cheese, and kosher salt. Topped again with melted butter after baking.

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