In a large bowl, whisk together 3 ½ cups flour, yeast, and salt.
Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
Preheat oven to 375 degrees F. Add parchment paper to a large baking sheet and set aside.
In a large bowl, add very warm water and stir in baking soda.
Cut a 1-inch vertical strip of dough from the ball. Roll into a 16-Inch long rope.
To form pretzels, make a U-shape with the rope.
Holding the ends of the rope, cross them over each other like an X and press onto the bottom of the U and place on prepared baking sheets.
Press ends of pretzel into pretzel dough so it attaches.
Dip the pretzels into the water mixture and then place on the baking sheet. Brush with butter. Repeat with remaining dough.
Bake for 18-20 minutes or until golden brown.
While baking, mix together any topping ingredients in a bowl large enough to dip if adding.
Brush with more butter and sprinkle with salt or dip in topping mixture.
Give a few minutes to cool before serving. Best served warm.