In a stand mixer bowl, add your vital wheat gluten, lupin flour, arrowroot flour, inulin, sugar and yeast.

Mix thoroughly

Add about a half tsp of salt and mix again.

Turn the mixer on low, while slowly adding your water. Once you've added about ¾ of the water, slowly pour in the butter.

Slowly pour in the rest of the water, make sure it doesn't pool at the bottom of the bowl otherwise it might muck up the dough - make sure its mixed in before adding more.

Turn the mixer up to the next notch and knead with the paddle until it has formed a dough ball and has begun to stretch.

Attach the dough hook and knead again until smooth and it doesn't tear. This took me at least 30 minutes.

Once kneaded, take out and rub with a little olive oil and wrap lightly with seran/cling wrap. Set aside.

Bring your 4 cups water to a boil.

Add in the 4 tbsp of baking soda tbsp by tbsp. It will puff up so be careful!

Divide your dough into 12.

Take one section of dough and roll it about the length of your fore arm.

Form a pretzel shape and then use a slotted spatula to dip the pretzel in the water bath. Dip it for around 10 seconds - but no more than that or it will begin to dissolve.

Once it has been dipped in the water bath, place on a cookie sheet lined with parchment paper or a silicone mat.

Sprinkle some salt on top and continue on with the rest of the 11 dough sections.

Once you've made all your pretzels, bake at 400°F / 200°C for 10-15 minutes until a nice dark golden brown.

Take out and let cool..

Enjoy with some mustard or a delicious cheese dip!