Have parchment paper on 2 baking sheets.
Dissolve the yeast in 1 1/2 cups of warm water. Let sit for 5 minutes.
Add a tablespoon salt, a teaspoon of sugar and stir.
Add this mixture to the flour and blend. It will be sticky.
Turn out the dough on a floured surface.
Knead until smooth, about 5 to 10 times.
Divide dough in half, then half again. You will have 4 balls.
Set all of these 4 balls back in a bowl and cover with a moist paper towel (touching the balls) to help keep them from drying out.
Take out one ball and recover the rest.
Divide that one ball into thirds. So eventually, each of the 4 balls will be divided into thirds which will give you 12 balls and will become 12 pretzels.
Roll out each of those first three balls into a rope about 1" to 1-1/2" in diameter and 14" to 16" long. Mine were 14" and they are a little fat.
Shape into pretzel shapes right on the parchment paper that is already on the cookie sheet.
Continue with each ball as in the directions above until all the pretzels shapes are done.
Brush the pretzels with the dairy-free milk a couple at a time and then sprinkle the coarse salt on top while the pretzels are still moist.
Bake at 425° for 12 to 15 minutes.
Remove to a wire rack to cool.