makes 12; adapted from Maurizio Leo's recipe in The Perfect Loaf and one from Hayden Flour Mills
Mix the flours and water together and let rest at room temperature for 1 hour to autolyse.
Using an electric mixer and dough hook, add the starter, honey, and salt and once it gets incorporated mix for 4 minutes. Rest for 15 minutes.
With the mixer running, add the butter a tablespoon at a time and mix until incorporated. Transfer the dough to a bowl and cover for bulk fermentation at room temperature, 3–4 hours. Do one set of stretch and folds at hour one.
After bulk fermentation, transfer dough to the refrigerator for an overnight rest to develop flavor. (This timing is somewhat arbitrary and worked for my schedule. If you want to carry on and shape and bake pretzels same day, omit this overnight refrigeration.)
Preshape into 12 rectangles, degassing the dough heavily by pressing with your flat hand. Using your fingertips, fold down a small seam along one of the long edges then continue to crimp and roll into a log shape. Pinch the bottom seam with your fingers and roll the cylinder to smooth it. Repeat with remaining 11 pieces and let all rest for 15 minutes.
Line two sheet pans with parchment. Roll each cylinder into a long rope, about 20–24 inches, thicker in the middle and tapered at the ends. Loop it into a big "U" shape on your work surface, twist the ends and press them pretzel style near the bend in the "U." Transfer to prepared sheet pan.
Proof for one hour covered at room temperature. Remove the cover and transfer sheet pans into the refrigerator for an additional hour. This makes them easier to handle during the boiling step and also develops a thin, dry exterior which results in a distinctive chewy crust.
Preheat oven to 450°F.
Add 8 cups of water to a medium pot, add honey and bring it to boil. Add the baking soda. Boil pretzels for 30 seconds on each side. Pull out with a spider or slotted spoon, drain off excess water, and transfer back to parchment-lined sheet pan.
Score pretzels with a sharp knife or lame on the bigger, bottom edge—the "U." Sprinkle with pretzel salt and bake for 10 minutes at 450°. Lower heat to 425° and finish baking for 6–10 additional minutes. Allow to rest a few minutes on the pan then transfer to a cooling rack.
Enjoy pretzels warm from the oven or within 2 days. As Maurizio says, "...with butter, mustard, and a pint of beer, of course."