In a bowl, combine the warm water, yeast, and sugar. Mix and let sit until frothy, 5 minutes.

In another bowl, combine flour and ¾ 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 ½ inch thick rectangle. Cut up strips using a pizza cutter. (thinner, about ½ 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 ½ inch away from each other.

Preheat the oven to 450 degrees F / 220ºC. Make the baking soda wash: Add baking soda to boiling ½ 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 ½ 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

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!

Add 1-2 Tbsp fresh dill to the Spicy Mustard Dip.

Add 1 Tbsp Ranch seasoning mix to the Spicy Mustard Dip.