Add the vegan butter and hot water to your mixing bowl or mixing stand bowl*. Stir and let butter melt.

After the butter has melted and the water is at an approximate temperature of 110°F, sprinkle in the brown sugar and the yeast. Stir lightly and let sit for 5-7 minutes as the yeast blooms.

Add 3 cups of flour and the salt.  If using a stand mixer, use the dough hook attachment to combine ingredients. If not, a sturdy rubber spatula, wooden spoon, or your hand will do the trick. Add the wet ingredients and begin mixing until well combined.

Scrape the sides of your mixing bowl and add the rest of the flour. Mix until a solid dough ball forms and continue for approximately 2-3 minutes after that. If you’re using your hands, flip the shaggy dough onto the counter and knead well for approximately three minutes until a solid dough ball forms.

Check your dough. If it is super-sticky, you may want to add some more flour. Knead in 1/4 cup at a time until it's not completely sticking to your fingers when you touch it. 

Place the dough ball in a lightly oiled bowl and cover to let rise for an hour.

Punch the dough down, and turn onto a very lightly floured surface. Cut the dough into six equal pieces and cover five of them with your tea towel so they don’t dry out. Roll each piece into long snake-like pieces of approximately 1/2 - 3/4 inch diameter. Taking a sharp knife or a pizza cutter, cut the pretzel dough “snake” into equal size pieces of about 1.5-2 inches. Place the pieces on a parchment-lined baking sheet and cover to let sit for another 20 minutes. 

In the meantime, heat 6-8 cups of water in a large pot until just boiling. Stir in baking soda (slowly and carefully, lest your pot boil over) and keep at a very low boil.

Gently drop each pretzel bite into boiling liquid. How many you can fit depends on the size of the pot you're using, but don’t overcrowd them. Cook for 40 seconds. Remove using a slotted spatula or spoon and place them back on the baking sheet.

Sprinkle them with coarse salt. Bake at 400F for 13-15 minutes. Serve on their own or with our vegan beer cheese dip!