1. Combine the Dough Ingredients: In a large mixing bowl, combine the sourdough discard, granulated sugar, salt, and 1 1/2 cups of all-purpose flour. Mix 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 be slightly tacky but not sticky. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time.

3. Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for 10 minutes. This allows the gluten to relax, making it easier to roll out.

4. Shape the Bites: Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1/2 inch thick. Then, cut each rope into 1-inch pieces. These are your pretzel bites.

5. Prepare the Boiling Bath: Preheat your oven to 425 F (220 C). Line a baking sheet with parchment paper. In a large pot, bring 4 cups of water to a rolling boil. Carefully stir in 2 tablespoons of baking soda. The water will foam up slightly.

6. Boil the Bites: Working in batches, drop the pretzel bites into the boiling baking soda solution. Boil for 20-30 seconds per batch. They will puff up slightly and float. Use a slotted spoon to remove them and place them on the prepared baking sheet, leaving a little space between each.

7. Egg Wash and Salt: In a small bowl, whisk the egg for the egg wash. Brush the tops of the boiled pretzel bites with the beaten egg. Immediately sprinkle generously with coarse sea salt.

8. Bake to Golden Perfection: Bake for 12-15 minutes, or until the pretzel bites are deeply golden brown. The color is your visual cue for doneness – you want that rich, dark pretzel hue.