In a large bowl, mix warm water, honey, sugar, and yeast. Let sit 5–10 minutes until foamy (you can skip resting time if using instant yeast).

Add olive oil, salt, and bread flour. Mix until a shaggy dough forms, then knead for 7–9 minutes until smooth, elastic, and slightly tacky.

Shape dough into a ball and place in a lightly oiled bowl. Cover and let rise for about 1-1 1/2 hour, or until doubled in size.

Divide dough into 8 equal pieces. Roll each piece into a 20–22 inch rope, then cut into 1½-inch nuggets (or shape into pretzels).

Place shaped dough on parchment lined baking sheets and let rest uncovered for 10–15 minutes.

Bring water and baking soda to a gentle simmer. Working in batches, dip pretzels for 20–30 seconds, flipping once. Remove with a slotted spoon and place on parchment line baking sheet.

Brush with egg wash and then sprinkle with coarse salt.

Bake at 425°F for 12–14 minutes until deeply golden brown.

Let cool for 5 minutes before serving.