Four to 12 hours before starting this recipe, feed the sourdough starter. It needs to be really active, bubbly, and able to pass the float test.

In a bowl of a stand mixer with a dough hook attachment, add the dough ingredients.

Mix on low speed (speed 1-2 on a Kitchen Aid mixer) until it forms a shiny dough ball that will pass the windowpane test, about 7-10 minutes. Take a small amount of dough and stretch it into a square. If you can stretch it and see through the dough without the dough breaking, it is ready to move on to the next stage

Place the dough into a lightly oiled bowl and cover with a lid, plastic wrap, or beeswax wraps.

Allow it to bulk ferment for 8-12 hours or until doubled. If your house is on the colder side, it may take longer. It should just double in size.

Divide into 10 equal pieces.

Shape the dough into round dough balls. I like to create tension in the dough by pulling the dough into the center and kind of folding it in.

Place on a parchment lined baking sheet and cover with a tea towel.

Allow to rise in a warm spot until doubled in size.

Preheat oven to 425 degrees.

Add 8 cups of water and baking soda to a large pot and bring to a boil.

Gently place each roll into the boiling water and boil for about 2 minutes. Flip and boil on the other side for another 2 minutes.

Transfer the boiled pretzel buns to the parchment lined baking sheet.

Score an X on top of each bun with a lame (a razor blade used in baking) or sharp knife and sprinkle with coarse sea salt.

Bake 20-25 minutes until achieving a deep golden brown color.

Allow to cool, then serve.