In the bowl of a stand mixer, whisk together the gluten-free flour, brown sugar, baking powder, salt, and yeast. With the mixer on low, add the egg, softened butter, and warm water. Once the dough starts forming, increase to medium speed and mix until smooth and slightly sticky.

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rest in a warm spot for 1–2 hours. An oven with the light on works perfectly.

Meanwhile, bring 4 cups of water to a boil in a medium pot. Preheat your oven to 425°F and line a baking sheet with parchment paper.

After the dough has risen, divide it into six portions. On a lightly floured surface, roll each into a 9–10 inch rope. Form a U-shape, twist the ends over twice, and fold them down to create the pretzel shape.

Stir baking soda and honey into the boiling water, then reduce to a simmer. Gently drop in one pretzel at a time for 10–15 seconds. They will puff slightly. Remove with a slotted spoon and place on the prepared tray.

Sprinkle with coarse sea salt if desired, then bake for 15 minutes, until golden brown and fragrant.

Let the pretzels cool for 5 minutes before eating. They are best enjoyed warm, pulled apart with your hands.