In a large mixing bowl, combine your dry ingredients with a whisk.Add the oil and one cup of the water. Mix with a wooden spoon or spatula until your dough starts to come together. If needed, gradually add more water until there's no flour left at the bottom of the bowl. Your dough should be soft, not too wet/sticky nor dry.
Knead for 5 minutes, directly in the bowl or on a clean surface. Your dough is ready once it's nice and soft and bounces back when poked.
Lightly oil the bottom of your mixing bowl, put the dough back in and cover with a clean plate. Place in the oven, turned off but with the light on and let rise 30 minutes.
Meanwhile, line a baking sheet with a silicon mat.Take the bowl out of the oven and preheat to 450F (220C). Bring the water and the baking soda to a boil while you shape the pretzels.
Turn your risen dough onto a clean surface. Shape into a large log and divide into 8 equal pieces.
One at a time, roll each piece into a long rope, about 24 inches (60 cm) long.
Make a U with your rope, bring the ends down twisting them once. Gently press the ends onto the bottom of the U to form the pretzel.
Transfer to the baking sheet.Once your 8 pretzels are shaped, you're ready to boil them, one by one for 30 seconds. Remove them with a large spatula and let drip a few seconds to remove excess water. Return them to the baking sheet.
Brush them with melted vegan butter and sprinkle with coarse salt.
Bake in the oven for 12 to 15 minutes. For a beautiful crust, you can even broil them for a minute (but keep an eye on them!).
You can increase the whole wheat ratio, but your pretzels won't be as light and fluffy. These pretzels are best warm out of the oven and eaten the same day. Or reheated the next day. You could also freeze the shaped pretzels and bake them later.