So without further ado, here we go.
1 packet active dry yeast (about 2 1/4 tsp)
1 cup warm water
1 tsp sugar
1 tbsp vegan butter, melted
1 tsp salt
3 cups gluten free flour (Cup4Cup is still the best!)
2 cups water
4 tbsp baking soda
coarse salt for topping
more melted vegan butter for topping
preheat to 475º and get a baking sheet lined with parchment paper
combine the yeast with warm water and sugar in the bowl you will be mixing your dough in (I used my Kitchenaid with the hook attachment, yes this is when you use that one!) and let stand for about 10 minutes, or until it's nice and frothy.
Stir in the salt and butter and add the flour in slowly until you get a nice dough formed. Let it keep mixing for about another minute and then take it out to knead. Keep kneading for a few minutes, until it is smooth and easy to shape. Put the dough back into the bowl and let it rest for 15 minutes.
Then, boil the 2 cups of water and baking soda until the baking soda is dissolved. Let it cool to become lukewarm which should take up about the 15 minutes that you need to rest the dough.
Take the dough out of the bowl and flatten it out into a rectangle. Cut it into 8 slices and roll them out and shape into pretzels! (This can be fun if you want to just play with the shapes and make letters or whatever you want!)
Take the formed dough and dip them one by one into the baking soda solution. Just make sure they are completely submerged then take them out and put them on the parchment paper. Sprinkle with the coarse salt while they're still wet to make sure it sticks.
Bake for about 10 minutes or until they're nice and golden. Brush with the butter and serve immediately for best results!
These also stay really well on the counter in a tupperware for a couple days. My favorite is to pop them in the toaster on the bagel setting and watch them carefully then spread some cinnamon sugar vegan butter on top!