For this recipe, a stand mixer with a dough hook is best to use. In the mixing bowl add the yeast and warm water, mix slightly and let sit until foamy.
Add the flour, salt, honey, and melted butter to the bowl and knead on low speed until combined then, knead on medium speed until a smooth dough, elastic ball of dough forms. This takes about 5-6 minutes.
Remove the dough from the bowl and place it in a well-oiled large bowl. (You can clean the one you just used and oil it.) Cover the bowl with plastic wrap and let sit for 1 hour or until doubled in size.
Punch down the dough, cover again with the plastic wrap and let rise for 30 minutes.
Preheat the oven to 450°F and prepare a 12" skillet for cooking the pretzels with 6 cups of water and the baking soda, bring to a rolling boil. Line 2 baking half-sheet pans with lightly oiled parchment paper, or use a Silpat.
Make an egg wash by beating the egg with a teaspoon of water, set aside.
Meanwhile, turn the dough out onto a floured work surface and divide it into 12-14 pieces weighing 2 ounces. You can also make the pretzels any size you like.
Roll each piece of dough into a 20" x ½" wide rope and then make a u-shape with the rope then cross the ropes near the bottom, and fold back onto the bottom of the U in order to form the shape of a pretzel. Press the end to seal. You may need to brush the ends of the dough with water to help make the dough stick. Place the pretzels on the baking sheets until all the pretzels are shaped.
Place each pretzel in the boiling water with the baking soda for 30 seconds, then remove with a slotted spatula or large flat strainer and set back on the baking sheets. I put two pretzels in the water at a time
Brush each pretzel with the egg wash and sprinkle with the pretzel salt.
Bake for 12-15 minutes, or until the pretzels are nice and brown.
Remove from the oven and generously brush with melted butter then transfer to a cooling rack.