1. Combine discard, warm water, butter, sugar, and salt in a bowl and stir until creamy.

2. Gradually add flour and yeast if using, mixing until a shaggy dough forms.

3. Knead dough on a floured surface for 8 to 10 minutes or in a mixer for 6 to 7 minutes until smooth and elastic.

4. Place dough in a lightly oiled bowl, cover, and let rise for 1 to 2 hours until puffy.

5. Divide dough into eight pieces, roll each into a rope, and shape into bat silhouettes.

6. Preheat oven to 425°F (220°C) and prepare a simmering baking soda bath by dissolving baking soda in 6 cups of water.

7. Boil each pretzel bat for 30 seconds per side, then place on parchment-lined baking sheets.

8. Sprinkle with coarse sea salt or desired toppings.

9. Bake for 12 to 15 minutes until golden brown, then brush with melted butter if desired.

10. Let cool slightly before serving and store in an airtight container for up to two days.