• Combine the sourdough starter, water, and plant milk. Stir until starter is dissolved.
• Add the rest of the ingredients and mix until a shaggy dough forms.
• Autolyse: Cover the bowl and allow the shaggy dough to rest for 30 minutes at room temperature. This will allow the gluten to start forming and make the dough more workable.
• Knead the dough until it comes together and forms a workable ball. If the dough is too dry or hard, add small amounts of water.
• Place the dough ball in a large, lightly greased (I use coconut oil to grease, but any plant oil will do) bowl. Cover in a relatively airtight manner. I will sometimes layer two plastic shopping bags over the top and secure with a rubber band, and have also found that a heavy pot lid without vents works well with one of my bowls. If you use plastic wrap, that works.
• Allow the dough to rest until it grows 50% to 100% - ie, until it gets half way to doubling or more. I rested it for 12 hours overnight. You can also put it in the oven with the oven light on to gently increase the warmth, which will cause it to rise more. This step will take anywhere from 3 to 12 hours depending on your starter, air temperature, and schedule.
• Preheat the oven to 350 degrees F
• Place the dough on a lightly greased surface and knead a few times into a ball.
• Divide the dough into 12 equal portions, covering the portions you are not working with a damp dish towel while they wait.

Shaping the Pretzels - Great fun for kids!

• Take one piece of dough and roll it out into a long snake - about 8 inches long.
• Lay the snake in a hill or "n" shape.
• Cross the legs of your n so you now have an upside down teardrop with legs.
• Cross the legs over again the same direction you did the first time. Now you have an upside down teardrop with a twist at the bottom and very short legs.
• Grasp the loop of the teardrop and fold it down to the bottom of the twist. This will result in the loop making a circle around the twist, the traditional pretzel shape. You may need to stretch the loop a little during this step to get the shape right, and that's totally fine! Also, you'll see from my pictures that they don't have to be perfectly shaped. It's more important that they're fun to make and taste great!
• Place the pretzel twists on a lightly greased cookie sheet.
• Mix the glaze.
• Brush the glaze evenly over the top of all the pretzels. We used our fingers for this since my kitchen brush has gone missing!
• Sprinkle lightly with salt if desired. Ours were very lightly salted with regular table salt.
• Bake for 27 minutes. For darker pretzels, you may want to place them on the top rack or bake them slightly longer.