Make the compote: In a sauce pan on medium-high heat, add the apples, apple juice, dried cranberries, lemon zest, and brown sugar. Simmer over medium heat until the apples are tender and the juices are thickened to a thin syrup, 10 to 12 minutes. Season with a pinch of salt. Set aside. (Serve warm or room temperature.)
Make the waffles: In a small pot over medium heat whisk the milk, malted milk powder, and butter pieces until melted and warm, but not simmering, about 110-115°F. Add the salt and sugar, whisk, and remove from heat.
In a large bowl combine the 1/2 cup warm water with the yeast. Let sit until bubbles form, about 5-10 minutes. Add the milk mixture and whisk to combine.
Using a wooden spoon or dough whisk, stir in flour until fully combined.
Cover with plastic wrap. Let sit at room temperature for 2-3 hours until it doubled in size.(Note: If you want to let it rise overnight, simply place it in the fridge overnight. Remove from fridge and let sit on counter for 1 hour before proceeding.)
Add the eggs and the baking soda. Whisk until combined.
Using baking spray or melted butter, lightly coat the waffle maker. You can make Belgium or regular size waffles.
Cook waffles until golden and crisp (keep an eye on them so they don't burn).
Top with compote, pecans, butter and maple syrup; or use your favorite toppings.