In the bowl of a stand mixer fitted with a dough hook attachment, combine the instant yeast, honey, salt, bread flour, and warm water. Mix on low speed until a smooth, elastic dough ball forms, approximately 5 to 7 minutes. The dough will be firm and slightly stiff.

Transfer the dough to a large, lightly oiled bowl, turning the dough once to coat the surface. Cover with plastic wrap and allow it to rise at room temperature until it doubles in size, approximately 1 to 1½ hours.

After the first rise, gently punch down the dough to release air bubbles. Cover once more and let it rise again until nearly doubled, about 30 to 40 minutes.

Adjust an oven rack to the middle position and preheat the oven to 450°F (232°C). In a 12-inch skillet, bring 6 cups of water to a boil over high heat. Add the baking soda, cover, and maintain a low simmer.

Divide the dough into 12 equal portions, approximately 2 ounces each. Roll each portion into a 20-inch rope, approximately ½ inch in diameter. Shape each rope into a traditional pretzel by crossing the ends over to form an oval, twisting the ends, and pressing them down at the base of the loop to secure the shape.

Using a slotted spoon, gently lower each pretzel into the simmering baking soda water, top-side down. Boil for 30 seconds, carefully flip, and boil for an additional 30 seconds. Process 3 to 4 pretzels at a time to avoid overcrowding. Remove from the water, drain well, and place on a foil-lined baking sheet that has been lightly greased with cooking spray.

Sprinkle the boiled pretzels with coarse salt or desired toppings. Arrange all 12 pretzels on a single baking sheet, as they will not expand significantly during baking. Bake for 12 to 16 minutes, rotating the baking sheet halfway through, until the pretzels are deeply golden brown. Transfer the baked pretzels to a wire rack to cool slightly before serving.