Pretzel Pizzas

In a small bowl, whisk together sourdough discard, milk, and honey until the start has dissolved.

With your stand mixer on low speed, slowly add your milk mixture into your dry ingredients. When the dough has almost come together, add your softened butter. Knead on low speed for 5-7 minutes until a smooth and elastic dough forms. (if you need to add more flour, do so 1 tablespoon at a time)

Cover and let rest for 2 hours, until the dough has doubled in size.

After the dough has rested, use your bench scraper to cut 12 equal sized pieces and roll them into a ball. Using both hands, start in the middle and roll and stretch the dough into a long, thin log. (18-22 inches).

Take the two ends of the log and make a U shape, twist the middle twice, bring down and attach the ends to the bottom portion of the pretzel.

Cover with plastic wrap and let rest 30 - 1 hour. Or place in the fridge for up to 12 hours. While your dough is resting, boil a large pot of water on the stove. When your water has come to a rolling boil, add one tablespoon of sugar and one tablespoon of baking soda into the water.

Place 4 pretzels into the boiling water at a time, boil on one side for 45 seconds, flip with a slotted spoon, and boil on the other side for another 45 seconds.

Carefully remove your pretzels from the water and place them on a parchment lined baking sheet. Repeat until all your pretzels have been boiled.

Whisk one egg and brush it over the top of the pretzels. Top with your grated parm, peperoni, mozzarella cheese and marinara sauce.

Preheat your oven to 425 and bake for 22-25 minutes.

Let cool slightly before serving with an extra side of marinara sauce!