Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with silicone mats of parchment paper. If using parchment, spray with nonstick cooking spray.

Pour the warm water into a large mixing bowl of a stand mixer with the dough hook attachment and stir in the yeast. Let stand for 1-2 minutes.

Add 1 tablespoon honey, 1 tablespoon melted butter, and salt and mix until combined. Add 3 cups of flour and combine, adding more flour as needed until a ball of dough is formed and it’s no longer sticky; about 5 minutes. When you poke your finger into it, it should spring back. (If you don’t have a stand mixer, stir by hand using a wooden spoon).

Turn the dough out onto a floured surface and knead for 3 minutes. Alternatively, if using a stand mixer, use the dough hook and stir at medium-low speed for 3 minutes.

Form a ball with the dough, cover with a clean dish towel and let rest for 10-15 minutes. Meanwhile, boil baking soda and water.

Cut dough into 8 equal pieces and roll them into a long snake-like piece of dough. Cut each rope into 1 ½-2 inch pieces to form bites.

Place pretzel bites, 8-10 at a time into the baking soda bath for 10-15 seconds. Using a slotted spoon or spatula, retrieve the pretzel bites from the water and let the excess drip off. Transfer to the lined baking sheets.

Whisk together egg and 1 tablespoon water in a small bowl. Brush the tops with the egg wash and sprinkle with flaked sea salt. Bake at 400 degrees F for 12-15 minutes, or until pretzels are golden brown.