Proof Yeast: Combine 2 1/4 teaspoons of quick-acting yeast with 1/2 cup of lukewarm water and 1 tablespoon of honey. Stir gently and let it sit for about 5 minutes until bubbly.

Mix Dry Ingredients: In a stand mixer, combine 1 cup of brown rice flour, 1 cup of white rice flour, 1/2 cup of potato starch, 1/4 cup of tapioca flour, 1 teaspoon of xanthan gum, 1 tablespoon of gluten-free baking powder, and 1 teaspoon of salt. Mix until blended.

Combine Wet and Dry Ingredients: Add the yeast mixture, 2 tablespoons of olive oil, and 1 tablespoon of apple cider vinegar to the dry ingredients. Mix on medium for 1-2 minutes until a cohesive dough forms.

Let Dough Rise: Cover the dough with a damp cloth and let it rise in a warm area for about 1 hour, or until increased in size by about 50%.

Prepare Boiling Water: Bring 6 cups of water and 1/2 cup of baking soda to a rolling boil in a large pot.

Shape Pretzel Bites: Divide the dough into six equal pieces, roll each into a snake, then cut into 1-inch pieces. Score each piece diagonally for decoration.

Boil Bites: Drop the shaped bites into boiling water, working in batches. Boil for 1 to 1.5 minutes until they float.

Bake: Preheat the oven to 450°F, arrange the boiled bites on a baking sheet, brush with dairy-free butter, sprinkle with kosher salt, and bake for about 15 minutes until golden brown.

Serve: Let cool and enjoy warm, either plain or with favorite sauces.