In an electric mixing bowl or large mixing bowl, add warm water and yeast.

Let mixture sit for 3 minutes.

Add coconut sugar and stir.

Add chickpea flour, salt, vital wheat gluten, white or whole wheat flour.

Using an electric paddle attachment or a large wooden spoon, mix all ingredients together until a dough begins to form.

Knead bread for 5 minutes with an electric dough hook or 8 minutes by hand.

If dough is lumpy don't worry, just keep working the dough and it will smooth out.

Once kneaded, cover bowl and let rise in a warm place for 1 hour to 1 and a half hours. Dough should double in size.

Gently press dough down.

Divide into 12 sections and roll out into long ropes. You may have to let the dough rest during this process so the gluten doesn't seize up, making it hard to stretch. If dough is hard to stretch, grab each side of the dough rope and stretch each side as your bounce the dough up and down, pulling gently on the sides as you do this. Kind of like jumping rope but you aren't twisting the rope.

Take both ends and fold in half, make a double twist with both ends on the top 3/4ths of the pretzel rope ends. Pull the twish through the center of your loop and lay both ends on the top side of the pretzel loop.

Place on a piece of parchment paper and allow to rise for 1 hour and 20 minutes.

Preheat oven to 400 F.

Get water and baking soda in a large pot and bring mixture to a boil.

Add pretzels 2-3 at a time and cook for 30 seconds on each side.

Remove pretzels from the water and place them back onto the parchment paper.

Mix your egg and water and brush the tops with egg wash, followed by course sea salt.

Bake for 20 minutes.

Enjoy!