Begin by activating the yeast. In a small mixing bowl, combine the active-dry yeast, warm milk, and brown sugar. Stir gently until the yeast dissolves. Allow this mixture to sit for about 5 to 10 minutes until it becomes foamy.

In a larger mixing bowl, combine the sourdough discard, bread flour, and salt. Mix these dry ingredients together until evenly distributed.

Pour the activated yeast mixture into the dry ingredients. Mix until a shaggy dough forms.

Add the softened butter and knead the dough until smooth and elastic, about 5 to 7 minutes.

Transfer the dough to a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Gently punch the risen dough down, turn it out onto a floured surface, and divide into equal pieces. Roll into small balls, about the size of a golf ball.

Prepare a baking soda bath by bringing hot water to a simmer and stirring in the baking soda until dissolved.

Submerge each dough ball in the baking soda bath for about 30 seconds, turning halfway through.

Place the soaked pretzel bites on the baking sheet, brush with melted butter, and sprinkle with pretzel salt.

Bake in preheated oven for 12 to 15 minutes or until golden brown.

Let the pretzel bites cool slightly on a wire rack before serving.