1. Combine the Dough Ingredients: In a large mixing bowl, combine the sourdough discard, all-purpose flour, salt, sugar, olive oil, and warm water. Mix with a spoon or your hands until a shaggy dough forms.

2. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should spring back when gently poked. If it’s too sticky, add a tiny bit more flour; if too dry, a tiny bit more water.

3. Rest the Dough: Form the dough into a ball and place it back in the bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 10 minutes. This helps the gluten relax, making the dough easier to work with.

4. Prepare for Baking: Preheat your oven to 425 F (220 C). Line two baking sheets with parchment paper. In a large pot, bring the 8 cups of water and 1/2 cup of baking soda to a rolling boil. This is your essential pretzel bath.

5. Shape and Boil the Bites: Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1/2 inch thick. Cut each rope into 1-inch pieces. Carefully drop 8-10 pretzel bites into the boiling baking soda water for 20-30 seconds. They will puff up slightly and float. Use a slotted spoon to remove them, letting excess water drip off, and place them on the prepared baking sheets, leaving a little space between each.

6. Egg Wash and Season: In a small bowl, beat the large egg. Brush the tops of the boiled pretzel bites generously with the beaten egg wash. This helps them achieve that beautiful golden-brown color and helps the salt stick. Sprinkle immediately with coarse sea salt.

7. Bake to Perfection: Bake for 12-15 minutes, or until the pretzel bites are deeply golden brown. Keep an eye on them, as oven temperatures can vary.

8. Serve Warm: Remove from the oven and transfer to a wire rack to cool slightly. Serve warm with your favorite dips!