1. Stir yeast, 1/2 cup warm water, and the honey together in a small bowl; let sit until foamy, about 10 minutes.
2. Combine flour, oil, salt, yeast mixture, and remaining 1 cup warm water in the bowl of a stand mixer fitted with a dough hook and mix on medium-low until dough comes together, about 2 minutes. Increase speed to medium and mix until dough is smooth and elastic, 3 to 5 minutes. Transfer to a greased bowl and cover with plastic wrap. Let sit at room temperature until doubled in size, about 1 hour.
3. Place racks in upper-middle and lower-middle of oven and heat to 450 degrees. Line two baking sheets with parchment and coat with cooking spray; set aside. Combine 10 cups water and the baking soda in a large pot and bring to a gentle boil.
4. Meanwhile, turn dough out onto a lightly floured surface and divide into eight equal pieces; cover with a damp kitchen towel. Roll one piece of dough into a 24"-long rope, then form into a U-shape on counter. Grasp ends, cross one over the other about 7" from bottom of U, then cross again to form a pretzel-shaped twist. Bring ends straight back toward you to form a pretzel shape, then gently press ends onto bottom of pretzel to adhere.
5. Working one at a time, gently add a pretzel to baking soda mixture and boil 30 seconds. Remove with a slotted spoon and return to baking sheet. Whisk egg and remaining 1 tablespoon water in a small bowl, then brush over top of each boiled pretzel; sprinkle with salt.
6. Bake pretzels until deep golden brown, 14 to 16 minutes, rotating and switching baking sheets midway through. Transfer to a rack and let cool 5 minutes. Meanwhile, combine butter and mustard in a small bowl and stir well to blend. Serve pretzels warm with mustard butter.
Source: Hannaford fresh Magazine, October - November 2019