Mix white sugar, instant yeast, and warm water in a medium-sized bowl. Wait 5 minutes for the yeast to bubble.
In a separate bowl, mix 3 1/4 cup gluten-free flour, white sugar, and salt together. Add dry ingredients into the yeast mixture, mix with a spoon until combined. Add canola oil and honey and mix until combined. Add up to 1/4 cup flour if the dough is too sticky.
After rising, turn dough onto a lightly floured surface. Divide dough into 6 sections, or desired amount. Shape dough. Create foil shapes to place the dough into and gently place the dough pretzel into the foil.
Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper. Bring a large pot of water to a boil. Add in baking soda. Place dough that inside foil shape inside the pot and make sure to submerge the dough for 30 seconds. Remove the foil and dough and make sure to drain off excess water. Place dough on parchment. You may have to flip the dough out of the foil and then flip again to keep desired shape. Sprinkle unbaked dough with desired amount of course salt. Bake for 10 minutes or until dough is lightly browned. Enjoy!
