• Combine the almond milk, yeast, coconut sugar, EVOO, Organic Grains Bread Flour, and salt. Knead on a lightly floured surface until dough is smooth and elastic, about 5 minutes.
• Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 450 degrees and grease a large baking sheet.
  After the dough is done proofing, punch it to deflate and turn out onto a lightly-floured surface*. Divide the dough into 12 pieces.
• Roll and stretch each piece with the palms of your hands into a rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
• Dissolve the baking soda into 3 cups of warm water in a shallow baking dish. Gently dip each pretzel in the solution or dip a pastry brush into the baking soda solution and paint the pretzels. Allow drying and “paint” again.
• Arrange on the baking sheet and sprinkle with coarse salt if desired. Bake until golden, about 10-12 minutes.

To make cinnamon sugar pretzels, coat the baked pretzels in the melted butter and dip into the cinnamon-sugar mixture until fully covered. Serve and enjoy!
*If the dough seems tight, cover and let rest until it relaxes.