Honungsmör mjuka pretzelskäpp

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1. 1
   In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm water, honey, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 cup of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour.
2. 2
   Preheat the oven to 425°. Line two baking sheets with parchment paper.
3. 3
   Punch the dough down and divide it in half. Divide each dough into 8 pieces. On a lightly floured surface, roll the dough balls into ropes about 8-12 inches long. Working with two ropes, twist them around each other. Shape the twists into a candy cane and place on the prepared baking sheet. Repeat with the remaining ropes. Cover and let the rolls rise for 15 minutes until puffy.
4. 4
   Bring a large pot of water to a boil and add the baking soda. Lower 2 rolls at a time into the water. Boil for 3 minutes. Using a slotted spoon, remove the rolls from the pot, letting the water drain. Transfer to a parchment-lined baking sheet.
5. 5
   If needed, reshape the rolls back into candy canes. Brush each roll with the beaten egg yolk. Sprinkle with pretzel salt. Bake the rolls for 22-25 minutes until golden.
6. 6
   To make the honey butter. Combine the butter and honey together in a small bowl. Remove the rolls from the oven and brush with honey butter. Bake for 1-2 minutes more. Serve warm!.