Evenly mix together sourdough discard, water, oil, salt and sugar. Add in flour and mix and roughly knead until a stiff dough forms. Let rest for 30 minutes.
After resting, knead the dough until smooth and let rest for 2 hours.
Transfer the rested dough to a lightly floured work surface. Flatten with your palms, sprinkle with some flour and roll out the dough into a very thin rectangle about 10 inches wide. Using a knife, cut the dough into 1/4" strips. Take a strip and shape into a pretzel.
Using a rolling pin or your hands, flatten the pretzel shaped dough. This will also help fuse the twists together into the pretzel shape. Set it on a lined baking sheet. Repeat with the rest of the strips.
Preheat oven to 350F. Line a baking sheet with parchment or a baking mat.
Make the baking soda mixture by combining water and baking soda. Dip the pretzels with the baking soda mixture and lightly sprinkle with salt.
Bake for 10 minutes in the oven or until the pretzels starts turning a golden color. Remove from oven and let the crisps cool until they are cool enough to handle. Dunk the half-baked pretzel into the baking soda mixture and shake off excess water. Place it back on the baking sheet, with the opposite side facing up. Repeat with the rest of the half-baked crisps. Bake until the pretzels are a deep golden brown.
Let cool on the baking tray for a few minutes before transferring to a cooling rack. Store in an airtight container when it has completely cooled.