0 Combine the warm water, coconut sugar, and yeast in a small bowl and set aside for 5-10 minutes until bubbly on top.
1 In a large bowl add flour, salt, kombucha, 1/4 cup of the melted butter, coconut oil, 1 1/2 tsp pumpkin pie spice, and yeast mixture. Stir until well combined and mixture becomes a dough (I use a spatula and my hands). Add a tbsp at a time of additional flour if the dough is to wet.
2 Put dough on a floured surface and kneed the dough 20-30 times, and then shape it into a ball.
3 Place the dough in a greased plastic bowl and cover and place in a warm place to rise for 1-2 hours or in the fridge overnight for 8-24 hours
4 Preheat the oven to 425 and line two large baking sheets with parchment paper
5 Bring a large pot of water to a boil. Remove the dough from the bowl on a large floured surface then cut the dough into 8 big pieces. Roll each piece into balls and into a long rope and shape the pretzels if making big pretzels. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip down. If making pretzel bites roll cut the rope into 15-20 pieces (see my instagram reel)
6 Add the baking soda to the large pot of boiling water. Use a large slotted spoon to place 6-8 pretzel bites into the boiling water for 20-30 seconds and then remove with the slotted spoon and place directly on the roasting pans.
7 If making big pretzels use a large slotted spoon to place the pretzels in the water one at a time for about 30 seconds. Remove from the water and place on the roasting pan
8 Spray the top with of pretzels with avocado oil and place in the oven. The bites will take about 15-20 min and the big ones will take about 15-25 min
9 In a small bowl mix the pumpkin spice, sugar, and a pinch of salt
10 Once the pretzels are done cooking and are nice and golden brush the rest of the melted butter all over the pretzels and roll in the sugar mixture until coated
11 Serve with maple cashew dip and enjoy.
