Combine the warm water, sugar, and salt in a large bowl. Add in the active yeast, and allow it to sit for 5 minutes.

Melt 1/3 cup of the Earth Balance, and add it to the bowl. Pour in the flour, and use your hands to knead all of the ingredients together.

Lightly spray counter top or cutting board with cooking spray, and transfer the dough to it. Knead vigorously for 4-5 minutes. The mixture should be smooth.

Wash out the bowl and spray it with cooking spray. Return the dough to the bowl, cover it with a kitchen towel, and allow it to sit in a warm place for about an hour, or until the dough has doubled in size.**

Once dough has risen, preheat oven to 450 degrees. Coat 2 baking sheets with cooking spray.

Roll the dough out into a large rope shape, and cut into 32 pieces.

To make the twists, roll a piece out into a mini rope, form a U shape, press the top right of the U into the bottom left corner and repeat on the other side. Repeat for all of the dough pieces.***

Bring a large pot of water to a boil with the baking soda.

Place 5 mini pretzels at a time into the pot of boiling water. Allow them to boil for a minute, then remove them from the pot with a slotted spoon and place on the baking sheet. Repeat until all of the pretzels have been boiled.

Melt the remaining Earth Balance, and lightly brush onto each mini pretzel. Sprinkle sea salt on top to taste.

Bake for 12 minutes, or until pretzels are lightly browned. Allow them to cool for a few minutes before serving.

To make the dipping sauce, simply combine the dijon mustard and honey together, mixing until evenly combined. Enjoy!