Combine 1 cup flour, Truvia or sugar, salt and yeast in a medium bowl. Combine 1 cup warm water and coconut oil in another large bowl.
Mix flour mixture into warm water mixture and blend at low speed with an electric mixer until combined. Continue to beat for 3 minutes on medium speed. Then stir in by hand, an additional 1 cup of flour or until dough pulls away from sides of bowl. Knead in 1/4 - 1/2 cups more flour, or until dough is smooth and elastic.
Place dough in a large, greased bowl; cover bowl with plastic wrap and a cloth towel. Place in a warm area and let rise until doubled in size (about 45 mins).
Punch dough down. Spray 2 cookie sheets with cooking spray. Separate dough into 12 pieces and roll each piece into a 10-inch rope. Lay on cookie sheet, cover and let rise for about 15-20 minutes.
Heat oven to 400º F. In a large pot, combine 6 cups water and baking soda. Heat over medium heat until it boils lightly.
Cut each rope into about 1" pieces. Drop into boiling water 15-20 pieces at a time. Cook for about 25 seconds, stirring slightly. Pull pretzels from water with a slotted spoon and return to greased cookie sheets. Sprinkle with coarse salt and repeat with remaining pretzels.
Bake for 8 minutes then brush tops with melted butter and bake for another 2 minutes, or until golden brown. Brush with remaining butter and serve immediately with honey mustard sauce.
Dipping Sauce: Combine mayonnaise, yellow mustard, dijon mustard, and honey in a small bowl with whisk. Serve or refrigerate until ready to serve. Enjoy!