Heat the non-dairy milk along with the maple syrup and water in a saucepan to about 110 degrees or until just warm enough to dip a finger into, but not scalding.

Place the liquid in a large bowl and sprinkle on the yeast. Let the mixture stand for about 10 minutes or until the yeast is frothing.

Add the oil, two flours and wheat gluten, if using. Add the garlic.

Knead on medium speed for about 6-7 minutes until the dough is smooth and elastic.

Remove the dough to a flat surface, flour the surface lightly, and knead into a ball,

Cut the dough into eight equal parts. Roll each piece into a ball and let them stand, covered, about 15 minutes.

Roll each piece into a cylinder about seven inches long, on a lightly floured surface, sealing any edges tightly and tucking them underneath.

Place the buns on a baking sheet about two inches apart, cover with a towel, and let them stand for 30 minutes.

Bring 8 cups of water to boil in a large pot. After the water boils, on low heat or with the heat turned off momentarily, add the baking soda.

Restart the stove if you turned it off, and add the pretzel bun logs to the boiling water, cooking each side for 30 seconds.

Remove them and place them on a parchment-paper-lined baking sheet, about an inch apart. Immediately sprinkle on some sea salt.

Cut three slits on the top of each bun. Place the buns in a preheated 425-degree oven and let them bake for 13 minutes.

Remove and cool on a rack.