1. Combine the Dough Ingredients: In a large mixing bowl, combine the sourdough discard, all-purpose flour, granulated sugar, and 1 teaspoon of salt. 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 about 5-7 minutes until the dough becomes smooth and elastic. It should be slightly tacky but not sticky. If it’s too sticky, add a tiny bit more flour, one teaspoon at a time.

3. Shape the Pretzel Bites: Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1/2 inch thick. Using a sharp knife or a bench scraper, cut each rope into 1-inch pieces.

4. Prepare the Baking Soda Bath: Preheat your oven to 400 F (200 C). Line a baking sheet with parchment paper. In a shallow bowl, whisk together the baking soda and 2 tablespoons of warm water until the baking soda is dissolved. This creates an alkaline bath that gives pretzels their distinctive chewy crust and golden-brown color.

5. Dip and Bake: Dip each pretzel bite into the baking soda solution for about 15-20 seconds, ensuring it’s fully coated. Don’t leave them in too long, or they can develop a metallic taste. Transfer the dipped bites to the prepared baking sheet, leaving a little space between each.

6. Brush and Season: Brush the tops of the pretzel bites with the melted butter. Immediately sprinkle generously with coarse pretzel salt or flaky sea salt.

7. Bake to Golden Perfection: Bake for 12-15 minutes, or until the pretzel bites are deeply golden brown and puffed up. Keep an eye on them towards the end of the baking time to prevent over-browning.

8. Serve Warm: Remove from the oven and let cool slightly on the baking sheet before transferring to a serving platter. These are best enjoyed warm!