Whisk the yeast into the 1 and 1/2 cups warm water. Allow to sit for 1 minute. Add honey and 1 tablespoon melted butter (not warmer than 110-115°F). Whisk until fairly combined. Slowly add 3 cups of flour, 1 cup at a time, and salt. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger – if it bounces back, it is ready for the next step.
Turn the dough out onto a lightly floured surface. Knead the dough for 3 minutes, then shape into a ball. Place in a large greased mixing bowl. Cover and let the dough rest in a warm area for about 10 minutes.
Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper. Set aside.
Divided dough into 18 to 20 equal size pieces. Roll one piece into an 18-inch log, about 3/4-inch thick. Coil tightly around a cheese stick. You do not want any cheese to be exposed. Pinch to seal the edges. Repeat with the remaining cheese and dough pieces.
Combine 9 cups of water with the baking soda in a large pot. Bring to a rapid boil. Drop 2-3 pretzel twists into boiling water and let sit for 20 seconds. Remove and place onto prepared baking sheet.
Brush beaten egg over each pretzel. Sprinkle with salt. Bake for 15-20 minutes or until golden brown.
Remove from the oven and brush each pretzel with remaining melted butter. Serve warm.