Begin by mixing together the flour, baking soda, baking powder, and salt until they are all one uniform mixture. Set the dry mixture aside.

Then, whisk the sourdough discard, vanilla extract, and eggs together. However, be cautious not to overdo the whisking.

Next, cream together the cane sugar, brown sugar, and butter. You can either use an electric whisk or a regular whisk for this step.

And then, slowly add the dry mixture (the flour mixture) to the wet mixture (sourdough mixture) and mix away. Then, add this mixture to the butter and sugar mixture slowly. Again, you can either use and electric whisk or a regular whisk. Whisk until a doughy mixture forms.

Now, add the chocolate chips and caramel bites to the dough and mix until everything is incorporated.

Next, cover the bowl of salted caramel pretzel cookie dough and stick it in the fridge for at least an hour.*

After Refrigeration:

Take the cookie dough out of the fridge. You may have to let it sit a little while so that it becomes softer and more workable. Also, preheat your oven to 375 degrees Fahrenheit and either line the cookie sheet with parchment paper or grease the cookie sheet.

Then, mix in the pretzel pieces into the cookie dough.

Use a spoon to scoop out a ping-pong size ball of dough and place it on the cookie sheet. Slightly flatten the ball of dough and sprinkle a little sea salt on top if desired.

Repeat step three and try to space out the dough balls by a couple inches. The dough balls will flatten and expand!

Bake the cookies in the oven for about 10 to 13 minutes.*