In a large mixing bowl, combine warm water (110°F) with yeast and 1 tablespoon honey. Let stand for 5 minutes until foamy.

Add flour and salt to the yeast mixture. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.

Preheat oven to 425°F. Line two baking sheets with silicone mats or parchment paper.

Bring a large pot of water to a boil and add baking soda.

Punch down the dough and divide into 8 equal portions. Roll each portion into a rope about 12 inches long, then cut into 1-inch pieces.

Working in batches, boil the pretzel bites for 30 seconds, then remove with a slotted spoon and place on prepared baking sheets.

Brush pretzel bites with melted butter and sprinkle with coarse salt.

Bake for 12-15 minutes until deep golden brown.

While pretzels bake, whisk together remaining honey, mustard, and melted butter for the glaze.

Remove pretzel bites from oven and immediately toss in a large bowl with the honey mustard glaze until well coated.

Serve warm with extra honey mustard sauce on the side for dipping.