Activate your yeast by warming 1 1/2 cups of milk to 110°F, then sprinkle the yeast and brown sugar over it. Let sit until bubbly, about 10-15 minutes.

Whisk together gluten-free flour blend, tapioca starch, sorghum flour, cornstarch, remaining brown sugar, salt, psyllium husk, and xanthan gum in a stand mixer.

Combine the yeast mixture with dry ingredients, adding melted butter, apple cider vinegar, and egg. Mix and knead for 3-4 minutes.

Transfer the dough to an oiled bowl, cover, and let rise in a warm environment for 60-90 minutes until doubled in size.

Let the dough rest for 10 minutes.

Divide the dough into 8-12 equal portions. Roll each into an 18-20 inch rope and shape into pretzels.

Allow shaped pretzels to rise for another 30-40 minutes until about 50% larger.

Optional: Freeze shaped pretzels for 15-20 minutes.

Bring 8 cups of water to a boil, add baking soda and honey.

Boil pretzels 1-2 at a time for 10-15 seconds, then place them back on the prepared baking sheet.

Preheat oven to 425°F. Brush pretzels with egg wash, sprinkle with salt, and bake for 12-15 minutes.

Allow pretzels to cool for 5 minutes before serving.