1. Melt the vegan butter in a pot on medium heat, then add the nondairy milk and heat until it is steaming and but not boiling.
2. Pour into a large mixing bowl and evenly sprinkle the yeast over top. Set a timer for 10 minutes and let it sit without touching it.
3. Add the sugar and stir to break it up.
4. Add the flour and salt, stirring to form a soft dough ball. When it gets too hard to mix with a spoon, use your hands to incorporate it and knead for about 30 seconds. Don’t knead too much or it will get tough and not as fluffy.
5. Cover the bowl with a dish towel. Set a timer for 1 hour and leave it on your counter to rise.
6. Preheat your oven to 375 F. Lien a baking tray with parchment paper.
7. Break dough into 6-8 even chunks. Roll each into a long thin piece of dough (see video below for demo) and fold into a pretzel shape (again, see video).
8. Add the baking soda and warm water to a mixing bowl.
9. Dip each pretzel into the baking soda water for a few seconds, then let the excess drip off and place on the parchment-lined baking tray.
10. Bake 6-8 minutes until golden-brown on top.

I like to brush mine with vegan butter and sprinkle either salt or a mixture of cinnamon & sugar overtop while they are still warm. Enjoy!