• In a bowl, combine the warm water, yeast, and sugar. Mix and let sit until frothy, 5 minutes.
• In another bowl, combine flour and 3/4 tsp salt. Mix well. Add the flour mixture, oil, and yeast mixture to a stand mixture fitted with the hook attachment and knead into a soft, smooth dough. Or, add the yeast mixture to the flour, add the oil, and knead by hand for 4-6 minutes to make a smooth dough.
• Spray water on the dough, cover with a towel, and let it rise for 1 hour, or until doubled.
• Flatten the dough into a 1/2 inch thick rectangle. Cut up strips using a pizza cutter. (thinner, about 1/2 inch thick, for smaller pretzels). Roll the strips between your hands if they are uneven. Cut the strips into 1 inch bites. Place the bites on parchment lined baking sheet, at least 1/2 inch away from each other.
• Preheat the oven to 450 degrees F / 220ºC. Make the baking soda wash: Add baking soda to boiling 1/2 cup of water, mix, and set aside.
• Brush the pretzels liberally with warm baking soda wash. Let them sit for 2 minutes. Then slice the tops using knife or kitchen scissors (optional). Meanwhile, make the cornstarch wash: Mix the cornstarch in 1/2 cup of water and heat the water over medium heat until it thickens into a sludge. Brush the pretzels with the warm cornstarch wash. Sprinkle granulated salt on the pretzels.
• Bake for 13 to 14 minutes, or until a nice golden brown color. Serve with the Spicy Mustard Dip

Spicy Mustard Dip

• Blend the cashews with almond milk until smooth. Add more almond milk, if needed. Add the Dijon mustard, hot sauce, and nutritional yeast. Blend, taste, and adjust seasonings. Serve!

Variations

• Add 1-2 Tbsp fresh dill to the Spicy Mustard Dip.
• Add 1 Tbsp Ranch seasoning mix to the Spicy Mustard Dip.