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Just add water to the final product.
It's possible to weaken it with less coffee to water ratio but it will likely mean a change to other parameters like grind size to get back to the neutral flavour you want because it will increase the water filtering speed. It's just easier for strength to add the water at the end.
Yep, adding water is a perfectly good solution! You can do it a little at a time until it tastes right and then make a note of however much water that was.
Bypass brewing seems underutilized in pourover -- although it's pretty common in aeropress recipes. Crown coffee has an interesting post about it from a while ago.
Bypass will reduce your extraction and hence efficiency, but that only matters in a commercial setting IMO. That being said, if you want to achieve the same thing without bypass at the end, probably what you'd end up doing is using a longer ratio (more water) and then possibly needing to tweak another variable such as grinding a bit coarser to re-balance the flavor.
Thanks for the article link! Would never have thought to search for "bypass brewing".
A bit of water after brewing would probably work. That's what I did for a while