First you mix ½ cup (120 ml) lukewarm water with the maple syrup and the yeast. Mix the cashew butter with the remaining lukewarm water. Now weigh the flour and put it in a mixing bowl. Add the yeast mixture and the cashew mixture and knead it for approx. 6 min. I use my stand mixer with a dough hook.

It is time to add the sea salt and knead for another 4 min.

If you have a baking stone, put it in the oven and preheat the oven to 485°F (250°C).

Let the dough rise for 90 minutes in a warm place. Beat the dough once after 45 min. so you can let the air escape.

Now roll out the dough in  ~1 inch (2 cm) thick rolls (snakes). And cut small bites at about 1.3 inches (3 cm) intervals.

Take a baking paper as big as the baking stone and put the pretzel bites on it. Now prepare a pot with the natron water. Add 4.2 quarts or 16-17 cups (4 l) of water and  8 tablespoon (40 g) of baking soda to the water and bring it to boil. Now place the pretzel bites in the baking soda water for about 30 seconds. And scoop them out with a skimmer spoon and put them back on the prepared baking paper. Now you can either use a pizza peel or a flat cookie sheet and slide the bites onto the baking stone with the baking paper. Bake the pretzel bites for approx. 15 min. Or until the desired browning is achieved.