Bloom the yeast: Whisk the yeast into the milk and sugar. Cover with plastic wrap and let the yeast activate for at least 10 minutes or until foamy and fragrant.

Make the dough: Whisk the sourdough discard into the yeast mixture.

Fold the dry ingredients in using a spatula or your hands until no traces of flour remain. Continue kneading with your hands until a cohesive dough forms.

Knead the butter into the dough. The dough will gradually feel less greasy as the butter is absorbed.

Strengthen the dough: Knead the dough for 5 to 10 minutes or until it's completely smooth. Gather it into a tight ball.

Pre-shape the dough: Divide the dough into 5 even portions. Round the dough into a tight ball. Transfer to a plate and cover with plastic wrap.

Let the dough rest for 15 minutes. This will make the dough much easier to roll out.

Prep: Preheat the oven to 425 F. Line a baking sheet with parchment paper.

Shape: Working with one portion at a time. Roll each into an 18-inch rope. Divide the rope into 1½-inch segments.

Transfer the dough on a large baking sheet in a single layer. Freeze the tray for 15 minutes.

Baking soda bath: Dissolve the baking soda in hot, boiling water.

Drop a few hand fulls of dough into the baking soda bath. As soon as the dough floats, fish them out and transfer them to a parchment-liked baking sheet.

Arrange the dough on a baking sheet with at least an inch of space to allow them to puff up.

Bake: Sprinkle pretzel salt on top of the dough. Bake for 10 to 15 minutes.

Serve: Toss the baked pretzel bites in the melted butter until every piece is completely coated.

Store: Store leftover pretzel bites in an airtight container at room temperature for up to 3 days.