In the bowl of a stand mixer, stir together the starter, water, honey, and salt with a spatula. Add the bread flour and bring the ingredients together as best as possible. The dough will be very stiff

Place the dough hook on the mixer and mix the dough on low for 6 -7 minutes.

Cover the bowl and let rest at room temperature for 8 - 12 hours.

Line a baking sheet with parchment paper or a silicone mat.

Turn the dough out onto a clean work surface and divide it into 16 pieces.

Working one piece at a time, roll the dough into a long rope shape and set it on a clean surface in the shape of a "U". Lift the ends of the rope and twist 2 times. Fold the twist over and press/pinch the ends of the dough. Cover and pretzels with a towel and let rise for 30-60 minutes or until puffy.

Preheat the oven to 425 degrees F making sure that the oven rack is in the middle.

Boil the water in a large pot and add 2 tablespoons baking soda and 1 tablespoon of dark brown sugar.

Boil the pretzels, 2-4 at a time, on both sides for 30 seconds each, making sure not to crowd the pot.

Remove the pretzels and place them back on the cookie sheet. Brush each pretzel with egg wash and sprinkle with salt.

Bake the pretzels at 425 degrees F for 14 - 17 minutes, or until golden brown.