In a large bowl combine warm water and sugar. Sprinkle yeast on top and let sit for about 5 minutes until foamy.

In a separate bowl stir together flour and kosher salt.

Melt butter in a microwave safe bowl for 30 seconds. Add honey to butter and stir to combine.

Slowly add butter and honey to yeast, while mixing on low.

If using your mixer, attach the dough hook. If kneading by hand begin by adding flour with wooden spoon and switch to hand kneading once it gets too difficult to stir.

Gradually add flour to wet mixture. Knead the dough until it no longer sticks to the sides of the bowl and dough ball is smooth.

Remove dough from bowl, clean bowl, then oil it well with vegetable oil. Once again add dough to bowl and cover with a warm damp cloth and place in a dark corner in your kitchen to rise. Allow dough to double in size, about 1 hour.

Once dough has doubled in size, punch dough down and divide into 8 or 16 portions. On a lightly greased surface, roll each piece into an 18-in. rope and twist into a pretzel shape.

Bring water and baking soda to a rolling boil. Once boiling, add pretzels (one at a time) and boil for 30 seconds. Remove with a slotted spoon or spatula and place on a lined baking sheet.

Brush pretzels with egg and sprinkle with coarse sea salt.

Preheat oven to 450 degrees.

Bake pretzels for 12-14 minutes and allow to cool for 5 minutes before serving.

Preheat oven to 350 degrees.

In a large bowl, add all ingredients and stir to combine.

Pour mixture into an oven safe 8x8 dish.

Bake until top begins to golden and is bubbly, about 20-25 minutes.