1. 1. Prepare the Stuffing Base: In a large bowl, combine the dry stuffing mix with the chicken or vegetable broth. Stir gently until the stuffing mix is moistened. Let it sit for 5-10 minutes to absorb the liquid and soften slightly. While it’s resting, you can move on to the next step.

2. 2. Make the Sourdough Pretzel Dough: In a separate medium bowl, whisk together the sourdough discard, all-purpose flour, baking soda, salt, melted butter, milk, brown sugar, garlic powder, and onion powder until a shaggy dough forms. It will be sticky, but that’s perfectly normal for sourdough discard dough.

3. 3. Incorporate Vegetables: Add the finely chopped celery, onion, and bell pepper to the sourdough dough mixture. Use your hands to gently knead the vegetables into the dough until evenly distributed. Be careful not to overmix.

4. 4. Combine and Form the Bites: Add the softened stuffing mixture to the sourdough pretzel dough. Gently mix everything together until well combined. The mixture should be pliable enough to form into balls. Roll the mixture into 1-inch to 1.5-inch balls and place them on a baking sheet lined with parchment paper. Leave a little space between each bite.

5. 5. Apply Egg Wash and Season: In a small bowl, lightly beat the egg to create an egg wash. Brush the tops of each stuffing bite with the egg wash. This will give them that classic pretzel sheen and help the coarse salt adhere. Sprinkle generously with coarse sea salt.

6. 6. Bake to Golden Perfection: Preheat your oven to 375 F (190 C). Bake the pretzel stuffing bites for 20-25 minutes, or until they are golden brown and firm to the touch. The internal temperature should reach about 165 F (74 C) if you’re using a thermometer.

7. 7. Cool and Serve: Once baked, remove the baking sheet from the oven and let the bites cool on the parchment paper for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.