In a large bowl combine sugar, flour and salt.

In a mixer bowl—add water, yeast and flour mixture. Start on low with the dough hook equipped.

Slowly add in butter and turn speed up to high for 3 minutes.

Flour a surface and scrape dough out of bowl and begin kneading.

Knead for about 5 minutes and add extra flour if dough is sticking to the counter.

Place dough in a large container and cover. Store in the refrigerator overnight.

Let warm up on the counter for 30 minutes.

Punch down and roll dough into a long cylinder. Should be about 24”.

Cut into 8 pieces.

Roll a piece out until it is about 20”, slightly skinner on ends.. Form a U shape then twist the end together and fold onto the bottom of the U. Pinch to make sure the connection is secure. Repeat.

Place pretzels on a cookie sheet lined with parchment.

Place pretzels in the refrigerator for 40 - 50 minutes so they can hold their shape better in a water bath.

Heat the water bath up in a large pan. Add baking soda and honey.

Preheat the oven to 425 degrees F.

Poach pretzels for 15 seconds each side. Total 30 seconds.

Place par-cooked pretzels on parchment lined cookie sheets.

Score dough on the bottom of each pretzel. Brush with egg wash and sprinkle with large salt flakes.

Bake for 11-14 minutes or until dark golden brown. Not burnt.

Optional: brush with melted butter.