Attach the dough hook to a stand mixer. Combine the instant yeast, warm water (make sure the temperature is between 120-130F), salt, melted vegan butter, and organic cane sugar. Slowly add in the flour, cup by cup. When the dough bounces back when touched and is sticky but not sticking to your hands - stop adding flour.

Cover the dough with a clean cloth and place somewhere warm for 1 hour or until doubled in size. I like to use my oven with an oven light on or in a sunny window.

Preheat oven to 425F.

After the dough has risen, divide in to 8 equal pieces. Use your hands and roll each dough in to a long rope. Make a U shape and twist the open ends together twice. Fold the twist over the end of the U to create that classic pretzel shape. Press the ends of the twists to seal. Set aside and continue until all 8 are shaped.

Bring a large pot of water to a boil and slowly add the baking soda. When the water is boiling, add each pretzel in the baking soda bath for 20 seconds.

Bake for 10-12 minutes or until nice and golden. Let cool for a few minutes while you prepare the pumpkin spice sugar.

Combine the sugar and the pumpkin spice in to a shallow bowl. Mix together well.

Melt 3 tablespoons vegan butter.

Brush the front and back of the baked soft pretzel with the melted butter and coat in the pumpkin spice sugar.

Serve and enjoy!