In a large bowl, combine yeast, warm water, melted vegan butter, sugar, and salt. Stir and let the yeast activate for about 10 minutes.
Stir in the flour as needed to form a cohesive dough. It should require approximately 3 cups, but the amount can vary a bit based on your specific flour brand.
Fold the dough out onto a clean surface and knead for 5 minutes.
Place dough back into a clean bowl and cover with a clean kitchen towel. Set in a warm spot of your kitchen and allow the pretzel dough to rise until it roughly doubles in size, about 30 minutes.
Preheat oven to 475°F. Line a baking sheet with parchment paper.
Boil 3 cups of water and dissolve the baking soda in it. Remove from heat and allow to cool until just warm.
Divide the pretzel dough into 8 equal pieces, then shape into pretzel shapes.
To shape dough into pretzels, roll each segment into 1" thick ropes. Form the rope into a U-shape, then take both ends and twist twice at the top.
Invert the twisted edges to the bottom of the U-shape and press dough together to secure.
Quickly dunk the shaped pretzels into the warm baking soda water for 2 minutes, then move them to a lined baking sheet.
Sprinkle the pretzels with EBTB seasoning.
Bake pretzels for 8–10 minutes or until golden brown.