In a large bowl, combine the warm water, brown sugar, and yeast. Mix lightly then set aside for 5 minutes to bloom.
Add the sourdough discard, salt, and melted butter. Mix just to combine.
Add 3 cups of the flour and mix until a shaggy dough.
Turn out the dough on a clean surface to knead 3-4 minutes, until a smooth and pliable dough. Add more flour only as needed.
Place in a greased bowl, cover, and set aside in a warm environment for 1-2 hours, until doubled in volume.
Divide the dough into 6 pieces. Roll out each piece into a 12" log that's about 1/2" thick.
Use a knife to slice into 1 - 1.5" long pieces. Repeat with remaining dough. Cover with a damp tea towel.
Preheat oven to 450F. Line 1-2 large baking pans with parchment paper.
Combine the 8-10 cups of cold water and baking soda in a large pot over medium high heat. Bring to a boil.
Working in batches, boil the pretzel bites for 30 seconds, then use a slotted spoon to place on the prepared baking pan. It's best to spread them out among the baking pan while still wet or they may stick together.
Brush with an egg wash, sprinkle with flaky salt, then bake for 15-20 minutes, rotating the pan halfway through baking.
To make the sage parmesan pretzel bites, place half of the pretzel bites with an extra 3-4 tbsp. melted butter in a large bowl. Toss so that the pretzel bites are butter-y. Add the 1/2 cup (or to taste) grated parmesan and 2 tbsp. freshly chopped sage, then toss to coat.
