Mixing/Fermenting: In a mixer bowl combine the starter and flour. You should have a thick stiff dough. You may need to add just a bit of flour or water depending on the thick/thinness of your starter. Place dough into a Ziploc bag and ferment in the fridge 24 hours or at room time for 7 hours.

Shaping/Baking: Preheat your oven to 450 degrees. I use my Atlas Noodle Maker to roll the pretzel dough to a uniform thickness. I cut the dough into 4 pieces. Shape one piece into a disc 1/2 inch thick. Put through the noodle maker on number1. Fold and repeat 2 times. Repeat until all four pieces have been put through the rollers on number one. Turn the dial to number 4. Put all pieces through. Lay each piece on parchment paper. Using a ruler and pizza cutter, cut the dough into squares. Separate the squares slightly. Brush the pretzel squares with egg. Sprinkle on desired seasoning. Slide the parchment sheet unto a cookie baking sheet. Bake for 12-14 minutes or until browned.