Method

1. Add the melted butter, flour, yeast, sugar and warm water into a large mixing bowl and mix to combine. I use a stand mixer with dough hook attachment, but you can mix and knead this together with your hands on a clean and lightly floured worktop. Knead until the dough comes together in a smooth and elastic dough ball. 
2. Place the dough into a lightly oiled bowl, cover with a tea towel and place somewhere warm until doubled in size. See notes for proving details!
3. Once the dough has doubled in size, turn out on a floured worktop. Roll the dough into a smooth ball, making sure not to over-knead or the dough could become dense. Divide the dough into  8. Roll each ball into a long log shape, approximately 20-24 inches in length. Grab the ends of the pretzel and shape into a U, then twist and bring down, pinching to the bottom half of the U shape to create the pretzel (see step by step photos above).
4. Make the baking soda bath by adding the water to a saucepan and bringing it to a light simmer. Add your bicarbonate of soda and mix. Allow this to cool down slightly.
5. Add the pretzels into the bath for approximately 20-30 seconds each, flipping halfway though. Remove from the bath, drain excess liquid & place onto a baking tray lined with grease proof paper.
6. Pre-heat oven to 180 degrees C fan. 
7. Sprinkle over some pretzel salt (course sea salt, you can use flaky).
8. Place the pretzels in the middle of the oven and bake for 10-12 minutes or until golden in colour.
9. Once baked, remove from the oven and make a glaze.
10. Melt vegan butter and maple syrup together, then lightly brush over the pretzels. This’ll give them the shiny glaze / coating.
11. Serve and enjoy! They’re great with mustard!!