Combine dry ingredients in a large mixing bowl (flour, salt, instant yeast, brown sugar). If using dry active yeast, combine it with the warm milk to activate it (let it sit 5 minutes or so).

Whisk the wet ingredients in a large spouted measuring cup or another bowl (milk- or milk/yeast- canola oil and sourdough discard). Pour wet ingredients into the dry and mix thoroughly.

Flour a work surface, knead the dough until smooth adding more flour as necessary. Knead until the dough passes the window pane test.

Lightly oil a bowl, place the dough back into it. Cover and let rest/rise for approx. 1 hour or until double in size.

Once the dough has risen, turn it out onto a floured work surface - divide into approximately 14 even pieces. Pinch the pieces up to form balls, leaving the pinched seam UP.

(If you’re NOT adding cheese, skip to step 7). Press one 5g cube of cheddar cheese into each ball (into the seam). Pull the dough up around the cheese and pinch closed again (seal very well, otherwise cheese will leak out).

Place each pretzel ball seam side down once you’ve added cheese. If you skipped the cheese, just place all the pretzel balls seam side down. Let them rest on a parchment lined baking sheet.

Combine 8-10 cups of water and ¼ cup baking soda in a large pot or dutch oven. Bring the mixture to a low boil.

Pre-heat the oven 450F. Once the water/baking soda mix is at a low boil, drop in several of the pretzel balls. Poach them until they float to the surface and then remove them, approx. 60 seconds.

Place them back on the parchment paper seam side down. Repeat with all 14.

Brush the pretzel balls with egg wash, make a small cut in the top of each one using a lame, razor blade, sharp knife or even scissors. Sprinkle with desired toppings and bake for 15-20 min, checking for doneness after 15 minutes.