1. Combine the main dough ingredients: In a large mixing bowl, combine the unfed sourdough discard, all-purpose flour, granulated sugar, and 1 teaspoon of salt. Mix with a sturdy spoon or your hands until a shaggy dough forms. It will seem a little dry at first, but keep mixing.

2. Knead the dough briefly: Turn the dough out onto a lightly floured surface. Knead for about 3-5 minutes until the dough comes together and is mostly smooth. Avoid over-kneading; we’re not developing a strong gluten structure here, just bringing it together.

3. Shape the dough into ropes: Divide the dough into 4 equal pieces. On your lightly floured surface, roll each piece into a long rope, about 1/2 inch thick. Aim for consistency in thickness so they bake evenly.

4. Cut into bite-sized pieces: Using a sharp knife or a bench scraper, cut each rope into 1-inch pieces. These will be your pretzel bites.

5. Prepare the baking soda bath: Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper. In a shallow bowl, whisk together the warm water and baking soda until the baking soda is fully dissolved. This is your “pretzel bath” that gives them their classic color and flavor.

6. Dip and arrange the bites: Dip each pretzel bite into the baking soda solution for just a few seconds, ensuring it’s fully coated. Don’t let them soak. Remove with a slotted spoon or fork, letting excess liquid drip off, and place them on the prepared baking sheet, leaving a little space between each one.

7. Brush and salt: Brush the tops of the pretzel bites with the melted butter. Immediately sprinkle generously with coarse sea salt.

8. Bake until golden: Bake for 12-15 minutes, or until the pretzel bites are golden brown and puffed. The exact time may vary slightly depending on your oven. Once baked, remove from the oven and let them cool slightly on the baking sheet before serving.