In a large mixing bowl, combine the sourdough starter discard, warm water, sugar, and active dry yeast. Let sit for about 5 minutes, or until the mixture begins to froth.

Add the all-purpose flour and salt to the mixture, stirring initially with a wooden spoon. Then, knead the dough by hand or use a dough hook attachment on a stand mixer. Knead for about 5-7 minutes until the dough is smooth and elastic.

Lightly coat a clean bowl with vegetable oil and place the kneaded dough into it. Cover with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.

Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.

Bring the 10 cups of water and baking soda to a rapid boil in a large pot.

While waiting for the water to boil, turn the risen dough out onto a lightly floured surface and divide it into 6 equal parts. Roll each part into ropes about ½ inch thick and cut the ropes into 1-inch pieces to form bites.

Carefully place the pretzel bites, one by one, into the boiling baking soda water. Boil for about 30 seconds, then remove them with a slotted spoon and place on the prepared baking sheets.

Brush each pretzel bite with the beaten egg yolk mixture and sprinkle with coarse sea salt.

Bake pretzel bites in the preheated oven for 12-15 minutes, or until they are deeply golden brown.

Allow them to cool slightly on a wire rack before serving.