1. Combine the Dough Ingredients: In a large mixing bowl, combine the sourdough discard, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, salt, 1 tablespoon melted butter, and warm water. Stir until well combined. Gradually add the all-purpose flour, mixing 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 is smooth and elastic. It should spring back slightly when poked. If it’s too sticky, add a tiny bit more flour, but be careful not to add too much.

3. Rest the Dough: Place the dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 15 minutes. This allows the gluten to relax, making it easier to work with.

4. Shape the Pretzel Bites: Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces to create your pretzel bites.

5. Prepare for Boiling: Preheat your oven to 400F (200C). Line a baking sheet with parchment paper. In a large pot, bring 4 cups of water and the baking soda to a rolling boil.

6. Boil the Bites: Carefully drop the pretzel bites into the boiling water, about 10-12 at a time, ensuring they don’t overcrowd the pot. Boil for 20-30 seconds per side. They will puff up slightly. Using a slotted spoon, remove the bites and place them on the prepared baking sheet, leaving a little space between each.

7. Bake to Golden Perfection: Bake the pretzel bites for 12-15 minutes, or until they are golden brown and cooked through. They should have a slightly firm exterior.

8. Coat with Cinnamon Sugar: While the pretzel bites are still warm, melt the 1/2 cup of butter in a shallow dish. In another shallow dish, combine the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Dip each warm pretzel bite into the melted butter, allowing any excess to drip off, then roll it in the cinnamon sugar mixture until fully coated. Serve immediately and enjoy!