Sourdough Pretzels

1.5 c. proofed sourdough
1 c. hot water
2 T. butter
3 T. sugar
2 t. kosher salt + plenty more
5.5 c. flour
4 T. sodium bicarbonate

Have all ingredients at room temperature. Dissolve sugar, salt in hot water; add butter and let it melt, then cool to lukewarm. Add proofed batter to water slurry in large bowl. Add in flour, 1/2 c. at a time, to 4 c. Turn out onto floured board and knead in remaining 1-1/2 c. flour. Dough will be sticky and firm. Break off egg-sized chunks and roll to 18″ lengths, about 1/2″ thick; YMMV. Form into pretzel-appropriate shapes. Bring large pot of water to rolling boil with salt and sodium bicarb. Drop pretzels in a few at a time; when they rise to the top, let boil 30 seconds more. Remove to cookie sheet, sprinkle with more delicious, delicious salt while still wet. Bake in 425°F oven for 15 minutes or until brown and crisp. Serve warm.

Eat your heart out, Dorito-devouring superbowl fans.