Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam.

Add the sourdough discard, flour, salt and mix to combine. With the mixer on low speed, slowly pour in the melted butter and mix until well-combined.

Change to medium speed or knead by hand for 4-5 minutes until a smooth dough forms. The dough should be smooth and not sticky.

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.

Line 2 half-sheet baking trays with parchment paper or silicone baking mats and set aside.

Turn the dough out onto a smooth, dry work surface. Divide into 8 equal-sized pieces. Roll each piece into a 12-14 inch rope. Cut the rope into bite-size pieces about 1 ½-inches long.

Roll each piece of dough into a ball and place on the prepared baking sheet. Cover the baking sheet with plastic wrap or a clean kitchen towel.

Preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.

Place the pretzel bites in the boiling water mixture for about 30 seconds. After boiling, remove the bites from the water using a slotted spatula or spoon and shake off excess water.

Lightly brush each pretzel bite with egg wash and sprinkle with your chosen toppings.

Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully.