Preheat the oven to 350°F.

In a small pot, heat the almond milk and coconut oil until boiling. Reduce to the lowest heat to keep warm.

In a large mixing bowl, whisk together all dry ingredients.

Add the eggs and stir with a silicone spatula. The dough will appear grainy with visible egg yolk spots—this is normal.

Slowly pour in the warm milk and oil mixture, about 1/4 cup at a time, stirring and letting it absorb between additions.

Once combined, a dough ball will form. Divide it into 8 equal portions and cover with a plastic bag to prevent drying.

Working with one piece at a time, place it between two sheets of parchment paper. Roll it only up and down into a long strip, about 10–12 inches.

Rotate the paper so the strip is horizontal, then roll the dough toward you to form a log.

Twist the ends of the log and attach them to form a pretzel shape.

Place on a parchment-lined baking tray and repeat with remaining dough.

Brush with egg wash and generously sprinkle with coarse salt.

Bake for 30 minutes until golden brown outside and fluffy inside.