1. Bloom Yeast: In the bowl of a stand mixer, combine the warm water, instant yeast, and sugar. Whisk gently and let sit for 5–10 minutes until foamy.

2. Mix Dough: Add the sourdough discard, gluten free flour, 1 1/2 teaspoons salt, and olive oil to the yeast mixture. Using the dough hook attachment, mix on low speed until combined.

3. Knead: Increase speed to medium and knead for 3–5 minutes. The dough should be smooth and pull away from the sides of the bowl. (If using a rice-based flour blend, it may remain stickier).

4. Rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm spot for 60–90 minutes, or until doubled in size.

5. Preheat & Prep Bath: Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease the paper. Bring the 8 cups of water to a boil in a large pot. Carefully stir in the baking soda (it will bubble up vigorously). Reduce heat to a simmer.

6. Shape: Turn the dough out onto a silicone mat or lightly floured surface. Divide into 4 equal sections. Roll each section into a long rope (about 1 inch thick). Cut the ropes into 1.5-inch nuggets.

7. Boil: Working in batches, drop about 8–10 pretzel bites into the simmering soda water. Boil for 30–60 seconds. Remove with a slotted spoon/spider strainer and place onto the prepared baking sheets, ensuring they don’t touch.

8. Bake: Bake for 12–15 minutes, or until the pretzels are a deep golden brown.

9. Top: Remove from the oven. Immediately brush the hot pretzel bites with melted butter and sprinkle generously with coarse salt.

10. Serve: Best served warm with cheese sauce or spicy mustard.