Step 1

Combine the warm water (1 cup + 2 Tbsp), dark brown sugar, and kosher salt in the bowl of a stand mixer. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. If the yeast does not foam, your yeast is dead and you'll need to start again with fresh yeast.

Step 2

Add the sourdough discard, flour, and melted butter and mix using the dough hook attachment until well-combined. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired dough consistency. Change to medium speed or knead by hand for 4-5 minutes until a smooth dough forms. The dough should not be sticky.

Step 3

Shape the dough into a ball and transfer to a large, oiled bowl. Cover with plastic wrap and let rise for about 1 hour, or until doubled in size.

Step 4

Preheat the oven to 450°F. Line 2 half-sheet baking trays with parchment paper and set aside. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.

Step 5

In the meantime, turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide into 8 equal-sized pieces. Roll each piece into a 12-14 inch rope. Cut the rope into bite-size pieces about 1 1/2-inches long. Roll each piece of dough into a ball (roughly the size of a quarter) and place on the prepared baking pan.

Step 6

Place the pretzel bites in the boiling water mixture for about 30 seconds. Remove using a slotted spatula or spoon and spread on the baking sheet so they're not touching and have room to expand. The bites will be easier to spread while they're still wet; they'll become stickier as they dry.

Step 7

Lightly brush each pretzel bite with egg wash* and sprinkle with your chosen toppings (flaky sea salt, everything bagel seasoning, etc.)

Step 8

Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully. Serve with a mustard or your favorite dipping sauce.