Mix starter, water, maple syrup, and salt in a large mixing bowl until combined with a bread whisk or spoon

Add flour one cup at a time, stirring until combined.

Turn out dough onto a lightly floured surface and knead by hand for 3 minutes (add a few tablespoons of flour if needed)

Place back into a clean mixing bowl and cover with a kitchen towel or lid for 7-8 hours (until doubled) to bulk ferment.

After the bulk fermenting punch down the dough and turn it out on a lightly floured surface. Cut the dough into 4 even sections.

Roll each section out with your hands to form a rope 8 inches long (dough will be a little sticky, dust with flour when needed). Repeat with the other 3 pieces

Using a bench scraper or pizza cutter, slice the ropes into 1 inch pieces (8 per rope)

In a large saucepan or pot combine water, maple syrup, and baking soda. Stir to combine and bring to a boil.

While waiting preheat the oven to 425 degrees and prepare a baking sheet with parchment or lightly grease with butter

Once water is boiling turn water bath down to medium-high

Drop 8 pretzel pieces into the boiling water at a time for 25-30 seconds. (Don’t let them to stay in much longer).

Scoop pretzels out of water bath with a slotted spoon or spider strainer and onto the prepared sheet pan 1/4-1/2 inch apart.

Repeat until all pretzels have had a water bath.

Bake for 12-14 minutes. Remove from oven, immediately brush with melted butter, and sprinkle with a pinch of sea salt. Enjoy!