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In a large mixing bowl or bowl of a stand-mixer fitted with greased paddle attachments, add the gluten-free flour, yeast, brown sugar, baking powder, and salt. Whisk until well-combined.
Add in the sourdough discard, warm water, egg, and softened butter.
Mix on medium-to-high speed for 5 minutes. A nice thick, hydrated dough should form. If it's too dry, add in a few tablespoons of warm water. If it's too wet, add in a few tablespoons of additional flour.
Spray a large bowl with nonstick cooking spray.
After the dough has chilled slightly, remove it from the fridge and carefully guide it out of the bowl and onto an oiled counter surface.
Cover the dough pieces with plastic wrap.
One at a time, roll each section into ropes.
For traditional soft pretzels: Roll the dough into 8 to 10-inch ropes. Form into a U-shape, cross the loose ends over one another, twist once or twice, fold the twisted ends over to the bottom of the U, and press them flat.
Once the water is boiling, add the baking soda and sugar to the water bath.
Bake pretzel bites for 8-10 minutes, keeping a close eye on them.