1. 1. Activate the Yeast: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy.

2. 2. Combine Wet and Dry Ingredients: Add the sourdough starter discard to the yeast mixture and stir to combine. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should spring back slowly when you gently poke it.

4. 4. First Rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30 minutes. The dough should become slightly puffy, but it won’t double in size like a traditional bread dough.

5. 5. Shape the Pretzel Bites: Once risen, punch down the dough gently and divide it into 6-8 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.

6. 6. Prepare the Baking Soda Bath: Preheat your oven to 400 F (200 C). Line two baking sheets with parchment paper. In a large pot, bring 8 cups of water to a rolling boil. Carefully add the 1/2 cup of baking soda to the boiling water. Be cautious as it will foam up.

7. 7. Boil the Bites: Working in small batches, drop the pretzel bites into the boiling baking soda solution for 20-30 seconds. Do not overcrowd the pot. Use a slotted spoon to remove them, letting excess water drain, and place them on the prepared baking sheets, leaving a little space between each bite.

8. 8. Bake and Finish: Brush the boiled pretzel bites with melted butter and generously sprinkle with coarse sea salt. Bake for 15-20 minutes, or until they are golden brown and puffed. Serve warm with your favorite dipping sauces.