In a small bowl, whisk together the psyllium and yeast.

In a stand mixer bowl fitted with a beater attachment, add the almond milk, applesauce, egg whites, and butter flavor. Turn on medium speed.  While mixing, sprinkle in the psyllium/yeast mixture. Mix until smooth.  Scrape down the sides of the bowl, then mix until smooth again.  Mixture should look like thick gravy.

In a medium-sized bowl, whisk together the soy flour, coconut flour, baking powder, baking soda, and salt. Add to the stand mixer and mix on low speed.  Scrape down the sides of the bowl and mix on last time.  Dough should be very thick, dense, and slightly sticky.

Shape the dough into a ball and cover the bowl with plastic wrap. Place the bowl in a warm area for 1 hour.

Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats or parchment paper.

Divide the dough into 8 equal portions. Carefully roll the dough into long logs (if the log breaks, just stick it back and it'll be fine...  these are gluten free, so that's kinda expected right?) and carefully shape into pretzels. Carefully transfer the pretzels onto the prepared pans.

In a small bowl, whisk together the egg yolk and water.  Brush the pretzels with the egg wash and sprinkle with the salt.  Bake for ~23-25 minutes, or until golden brown.  Let cool slightly and serve warm!