1. 1. Prepare the Dough: In a large mixing bowl, combine the unfed sourdough discard, 1 tablespoon of granulated sugar, and 1/2 teaspoon of salt. Mix well until everything is thoroughly incorporated. Gradually add the 1 1/2 cups of all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. It should be slightly tacky but not sticky.

2. 2. 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. These will be your pretzel bites.

3. 3. Prepare the Baking Soda Bath: Preheat your oven to 425 F (220 C). Line two baking sheets with parchment paper. In a large pot, bring 8 cups of water to a rolling boil. Carefully add the 1/4 cup of baking soda to the boiling water. The water will foam up, so be cautious. Reduce the heat to a simmer.

4. 4. Boil the Pretzel Bites: Working in batches, drop the pretzel bites into the simmering baking soda solution for 20-30 seconds. Do not overcrowd the pot. Using a slotted spoon, carefully remove the bites and place them on the prepared baking sheets, leaving a little space between each one.

5. 5. Bake Until Golden: Transfer the baking sheets to the preheated oven and bake for 12-15 minutes, or until the pretzel bites are puffed up and turn a deep golden brown. The color is key to that classic pretzel appearance and flavor.

6. 6. Coat with Cinnamon Sugar: While the pretzel bites are still warm, melt the 4 tablespoons of unsalted butter in a small bowl. In another shallow dish, combine the 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon. Dip each warm pretzel bite into the melted butter, ensuring it’s fully coated, then immediately roll it in the cinnamon sugar mixture until evenly covered. Serve warm and enjoy!