Warm the plant milk in a saucepan, pour into a medium bowl and sprinkle in the yeast. Let the yeast dissolve, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons of plant-based butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with kitchen towel. Let rise in a warm spot until doubled in size, about 1 hour.
Preheat the oven to 450 degrees F and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape. (Google a quick, 30 second tutorial if you haven't shaped pretzels in a while!)
Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
Melt the remaining 2 tablespoons of plant-based butter in a shallow dish. Brush the hot pretzels in the butter, turning to coat; place on a wire rack to let excess plant-butter drip off. Serve the pretzels warm with the sweet, tangy Dijon sauce.
Dipping Sauce
Combine the vegan mayonnaise, dijon mustard, brown sugar and apple cider vinegar in a bowl. Cover and refrigerate.