In the bowl of your stand mixer, stir the instant yeast and sugar into warm water. Let sit for 10 minutes.

Add salt and flour to the mixing bowl and knead using the dough hook attachment. Continue to knead until soft and smooth, about 5 minutes.

Transfer dough to a lightly greased bowl, cover, and let rise for at least 30 minutes.

Preheat oven to 425F and prepare 2 baking sheets. Transfer the dough to a lightly greased surface and divide into 8 equal pieces. Let rest for 5 minutes. Meanwhile, prepare the baking soda bath by bringing water and baking soda to a boil.

Roll each piece of dough into a long rope and twist into a pretzel shape. Once baking soda bath is boiling, carefully drop each pretzel into the water and let simmer for about 1 minute, then transfer to the prepared baking sheet.

Brush each pretzel with melted dairy-free butter and top with everything bagel seasoning. Bake for about 15 minutes, until golden brown. Remove from oven, let cool slightly, then serve.