1. Prepare the Stuffing Base: In a medium skillet, melt 1 tablespoon of the unsalted butter over medium heat. Add the finely diced celery, onion, and bell pepper. Saute for 5-7 minutes, or until the vegetables are softened and translucent. Stir in the poultry seasoning and black pepper, cooking for another minute until fragrant. Remove from heat and let cool slightly.

2. Combine Sourdough Discard and Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate bowl, combine the sourdough discard, warm water, brown sugar, and the remaining 1 tablespoon of melted butter.

3. Form the Dough: Pour the wet ingredients into the dry ingredients and mix with a spatula until a shaggy dough forms. Gently fold in the cooled sauteed vegetables until evenly distributed throughout the dough. The dough will be soft and slightly sticky.

4. Shape the Bites: Lightly flour your hands. Take small portions of the dough (about 1 tablespoon each) and roll them into bite-sized balls or small logs. Place them on a parchment-lined baking sheet. You should get about 24-30 bites.

5. The Pretzel Bath: In a large pot, bring the chicken or vegetable broth to a gentle simmer. Carefully drop 4-5 pretzel bites into the simmering broth at a time. Let them simmer for 30 seconds, then use a slotted spoon to remove them, allowing excess liquid to drain. Place them back on the parchment-lined baking sheet. This step is crucial for achieving that classic pretzel chewiness and color.

6. Bake to Golden Perfection: Preheat your oven to 400 F (200 C). Once all the bites have had their broth bath, brush the tops of each bite with the beaten egg wash and sprinkle generously with coarse sea salt. Bake for 15-20 minutes, or until golden brown and cooked through. Let cool slightly on the baking sheet before serving.