Proof the Yeast
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if doing by hand), combine the warm water and brown sugar. Sprinkle the yeast on top and let it sit for about 5 minutes, until the yeast begins to foam.

Form the Dough

• After 5 minutes, add the sourdough discard, flour, and salt.
• Begin mixing on low speed.
• Pour in the melted vegan butter while the mixer is running.
• Mix on low until combined, then increase speed to medium and knead for 4–5 minutes, or until a smooth, fairly sturdy dough forms (not sticky).
• If kneading by hand, mix with a wooden spoon, then turn the dough out onto a work surface and knead until smooth.

First Rise

• Transfer the dough to a large, oiled bowl.
• Cover with plastic wrap and let it rest for 60–90 minutes, or until doubled in size.

Shape the Pretzels

• Line two baking sheets with parchment paper and set aside.
• Turn the dough out onto a clean, dry work surface. Do not add extra flour or oil.
• Shape the dough into a circle and cut into 8 equal pieces.
• Roll each piece into a 22–24-inch rope.
• Form each rope into a U-shape, then cross the ends over each other and press them down at the bottom of the U to form a pretzel shape.
• Place the formed pretzels on the prepared baking sheets.
• Cover with plastic wrap or a clean kitchen towel while you prep the boiling solution.

Boil the Pretzels

• Preheat your oven to 450°F (about 230°C).
• Bring 10 cups of water and ⅔ cup baking soda to a rolling boil in a large pot.
• Gently place one pretzel into the boiling water. They should float; if not, let the dough rise for another 10 minutes and try again.
• Boil 1–2 pretzels at a time for about 15 seconds on each side.
• Remove with a slotted spatula and shake off excess water.

Top and Bake

• Transfer boiled pretzels back to the baking sheet.
• For salted pretzels: Lightly brush each pretzel with a bit of plant-based milk. Sprinkle generously with kosher salt.
• For cinnamon sugar pretzels: Skip the salt. Instead, brush with plant-based milk (or leave plain if you prefer). Bake as directed, then let them cool slightly. Toss the baked pretzels in a mixture of melted vegan butter (about 2 tablespoons for half a batch) and then coat them in cinnamon sugar.
• Bake for 13–15 minutes, or until the pretzels are golden brown.
• Transfer to a cooling rack to cool completely (or enjoy them slightly warm).