In a medium bowl, combine 1 cup of slightly warm water, 1 tablespoon of cane sugar, and 2 teaspoons of active dry yeast. Allow this mixture to sit for about 10 minutes, or until it becomes frothy and bubbly.

Once the yeast is frothy, stir in 2 tablespoons of melted vegan butter and 1 teaspoon of salt into the mixture. Gradually add about 3 ½ cups of organic all-purpose flour.

Transfer the dough onto a well-floured surface. Knead it for 3 to 5 minutes until it becomes firm and elastic.

Lightly oil a bowl and place your kneaded dough inside, turning it to coat with oil. Cover with a towel, and let it rise in a warm area for about 1 hour.

Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each into a long rope and twist into a pretzel shape.

In a large pot, bring 5 cups of water to a gentle boil, and stir in ¼ cup of baking soda. Dip each pretzel for about 10-20 seconds.

Brush each pretzel with melted vegan butter and sprinkle with coarse salt. Bake for 10-15 minutes or until golden brown.