In a mixing bowl, combine 1 cup of warm water, 2 tablespoons of cane sugar, and 1 teaspoon of sea salt. Sprinkle the packet of active dry yeast over the top, allowing it to sit undisturbed for about 10 minutes until frothy.

Stir in 2 tablespoons of melted vegan butter until well incorporated. Gradually add in 2½ to 3¾ cups of organic all-purpose flour, mixing until a dough begins to form.

Turn the dough out onto a lightly floured surface. Knead gently for about 3 to 5 minutes, until firm and smooth.

Form the dough into a ball and place it in a lightly oiled bowl, covering it. Let it rise in a warm area for about 1 hour, or until doubled in size.

Punch down the dough, divide into 8 equal pieces and roll each into a rope, about 10 to 12 inches long, then twist into a pretzel shape.

Bring a large pot of water to a simmer, add ¼ cup of baking soda, and boil each pretzel for about 10 to 20 seconds, turning halfway. Place on a parchment-lined baking sheet.

Preheat your oven to 450°F. Brush each boiled pretzel with extra melted vegan butter and sprinkle with coarse salt. Bake for 10 to 15 minutes until golden brown.