Activate the Yeast: In a large mixing bowl, combine your sourdough discard with warm water and sugar. Stir gently to mix, then let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.

Combine Ingredients: Once the yeast is activated, mix in the melted butter. Gradually add the flour and fine salt, stirring until a shaggy dough forms.

Knead the Dough: Transfer the dough to a floured surface and knead for about 3 minutes until it feels soft and smooth. Let it rise in a warm spot for 1 to 2 hours until it has doubled in size.

Preheat and Prepare: Preheat your oven to 425°F (220°C). Bring 10 cups of water to a gentle boil; add baking soda.

Shape the Bites: Once the dough has risen, divide it into 4 equal portions. Roll each portion into an 18-inch log, then cut them into 1½-inch pieces.

Boil and Drain: Boil the pretzel bites in batches for 30-45 seconds each. Place them on a parchment-lined baking sheet.

Bake the Pretzel Bites: Brush with melted butter and sprinkle with coarse salt. Bake for 10-12 minutes until golden brown.