Preheat oven to 250F. Line a rimmed baking pan with parchment paper, then evenly spread out the baking soda. Bake for 1 hour to drive off carbon dioxide and water to make for a much stronger alkaline compound that will brown pretzels more effectively.

In the bowl of a stand mixer fitted with the hook attachment, add the warm water, brown sugar, and active dry yeast. Give a quick mix and let bloom for 5 to 8 minutes, until very foamy.

Add the sourdough discard, melted butter (cooled down to room temperature), and salt. Mix just to combine.

Add 3 cups of flour. Using the hook attachment on LOW speed, mix until all liquids are absorbed by the flour. Increase speed to Medium-Low to lead until a smooth and pliable dough, about 5 to 8 minutes. Add up to 1/2 cup more flour as needed.

Transfer to a greased bowl, cover tightly with plastic wrap and set aside in a warm environment for 1 to 2 hours, until doubled in volume.

On a clean surface, divide the risen dough into 6 to 8 pieces.

Roll each piece into a 18" to 19" log. Create a "U" shape with the log, then twist the two ends together at the middle and invert down to create a pretzel-shape. Pinch the ends underneath the rounded bottom. Place on a parchment paper lined baking pan.

Cover with plastic wrap to rise in a warm environment for 30 to 45 minutes, until doubled in size. In the meantime, preheat oven to 425F.

Bring a large pot of water to a boil. Stir in the dehydrated baking soda.

Working two pretzels at a time, add into the boiling water face-side down. Boil for 10 to 20 seconds on each side, no longer than 30 seconds or they can develop a bitter taste, then place face-side up back on the baking pan.

While warm, sprinkle the tops with coarse salt.

Bake on the middle oven rack for 18 to 22 minutes, rotating halfway through, until deeply golden brown.

In a heavy bottom saucepan over medium heat, add the butter to melt. Whisk in the flour to create a thick paste.

Gradually whisk in the whole milk, then the ginger beer.

Reduce heat to LOW. Whisk in the Worcestershire sauce, dijon mustard, grated garlic cloves, paprika, salt, and then the freshly grated sharp cheddar until very smooth. Keep in a warm dish so the consistency stays melted (as we are using real cheese!) for dipping the pretzels. Enjoy!