In a blender add tofu, water, active dry yeast, sugar and salt. Try not to dump salt directly on yeast, add it to the other side of the blender.

Blend until smooth.

Pour mixture into a stand mixer with dough hook attachment or mixing bowl.

Add melted butter and flour.

Knead with dough hook for 4-5 minutes or by hand for about 7 minutes or until dough feels elastic. Add more flour if needed or dough feels extra sticky, the dough will feel a little sticky but if it isn't sticking to your hand then it will be fine.

Grease bowl with olive oil and cover with plastic wrap or a baking towel.

Allow to rise in a warm place for 1 hour or until dough is nearly doubled in size.

Dump dough onto a lightly floured surface and dived into 8 individual pieces. If you want exact precision then weigh the dough and divide by 8 to get the grams needed per piece. I just do my best to get them all roughly the same size.

Roll dough into long ropes, about 24 inches.

Take the two open ends, twist one full twist with ends and lay ends down on the bottom center of the loop, gently press down to secure the dough to the bottom.

Place each pretzel on parchment paper until you are finished rolling and twisting each one.

Preheat oven to 450 F.

Add water and baking soda to a large pot and bring solution to a boil.

While the water is boiling, whisk egg yolk and water together in a small bowl.

Once water is boiling, add two pretzels at a time into boiling solution. Let them boil for about 15 seconds on each side, 30 seconds total. Don't let them over boil or they will take on too much baking soda water and it won't taste great.

Remove with a slotted spatula or strainer and place back onto the parchment paper.

Brush the tops with the egg wash and sprinkle with coarse sea salt.

Bake for 15 minutes or until the pretzels turn brown.

Remove from oven and try to wait for them to cool slightly before devouring them with cheese sauce or mustard.