Preheat your oven to 425 F.  In a bowl, add the warm almond milk and instant yeast and let it rest for 2 - 3 minutes.  The yeast should fuzz up and develop and foamy layer on top - this is how you know it's active.

Add sea salt, maple syrup, and apple cider vinegar to the bowl and whisk.  Then, slowly fold in the oat flour, tapioca flour, and baking powder.  The dough may be a tad sticky at this point but once we knead it it's easier to handle.

Transfer the dough to a flat surface sprinkled with extra tapioca flour.  Knead the dough for 3 -4 minutes until it's soft and pillow-like.

Spread the olive oil along the sides of a bowl and add the dough to the bowl.  Let the dough rest for about 15 minutes.

Transfer to a flat surface again and cut 8 - 10 slices of dough.  Roll in between the palms of your hands and the flat surface to create a "snake".  To form a pretzel shape, make a big U with the dough.  Layer the right side of the U over the left so you have a V on top of an O.  Next, grab the right-end and pull it to the bottom left side of the O beneath.  Pull the left-end and pull it to the bottom of the right side of the O.  You should now have a pretzel shape.  Press the tails down slightly to secure the pretzel.

Heat ⅓ cup baking soda in a pot of water until it simmers.  Gently lower each pretzel into the baking soda "bath" for about 30 seconds then place on a baking sheet to bake.

Sprinkle with sea salt and bake for 13 - 15 minutes until golden brown.  These pretzels are best enjoyed fresh out of the oven.