1. In the bowl of a stand mixer, fitted with the dough hook attachment, add the yeast, warm water, honey (or granulated sugar), flour, salt and softened butter. Knead on medium-low speed for 5 minutes. The dough is soft and will be slightly tacky.

2. Transfer the dough to a lightly greased bowl, cover with plastic wrap and allow to rise for 30 minutes in a warm place (I sit my covered dough by my window where the sun comes in). If you do not have a warm place in your kitchen, turn your oven on. Once it reaches 100F, turn your oven off. Place the covered dough in the oven for 30 minutes. This allows for a nice warm environment for the dough to rise.

3. Cut the dough into 6 roughly equal pieces. Working with one piece at a time, roll into a 24-inch rope.

4. Shape into pretzels. Fold the ends of the dough up, so that the dough is in a U shape. Cross the dough halfway up, then twist one or two times. Pull the twisted ends down to the bottom of the U-shape, pressing them to seal them into the pretzel dough, so that they don’t fall apart.

5. Line a baking sheet with parchment paper. Preheat oven to 400F.

6. Make the baking soda bath. Add water and bring to a boil. Once the water is boiling, slowly add the baking soda (it will bubble, so be careful). Boil the pretzels in batches, dropping one pretzel in at a time. Boil for 20 seconds per side, using a slotted spoon or spatula to flip the pretzels and remove the pretzels from the boiling water. Transfer the pretzel to the prepared baking sheet. Repeat with remaining pretzels.

7. Brush the pretzels with beaten egg (this helps the pretzel achieve the golden brown, shiny crust). If you want a salt topping, sprinkle salt on the pretzels.

8. Bake pretzels in preheated oven for 12-15 minutes, or until golden brown.

9. Cinnamon Sugar Pretzels: In a large size shallow bowl, add sugar and cinnamon. Mix to combine. If you want the pretzels to have a cinnamon sugar topping, brush the warm pretzels with melted butter, then add the pretzels to the large shallow bowl, turn the pretzels in the cinnamon sugar to coat, flipping over to coat both sides.