Add the water, honey, and yeast to a large mixing bowl. Whisk until well combined.
Stir in the olive oil.
Add about a third of the flour and the sea salt. Stir to mix, then add the remaining flour and mix until a shaggy dough forms.
Turn the dough out onto a work surface and knead until smooth and soft, sprinkling flour over as needed, 5-6 minutes.
Place the dough back into the bowl and let it rest for ten minutes while you prep the water and oven.
Preheat the oven to 200°C (400°F) and grease or line two large baking sheets.
Bring 2 litres (8 cups) of water to boil. Once the water is boiling, add the baking soda and reduce the heat to a high simmer rather than a rolling boil.
Start shaping the pretzels. Divide the dough into ten equal pieces (I recommend weighing). Shape each piece into a ball, then roll into a long strand, about 40cm (16 in.) in length.
Form a U-shape with the dough strand. Take each end and cross the dough over itself to make an X at the top, then twist once more, so you have a double twist.
Lift the twisted end and bring it back toward yourself, then press it down to form the pretzel shape. Brush lightly with water where the dough touches to ensure a better join.
Repeat until all of the pretzels are formed.
Boil each pretzel for 15-20 seconds, then carefully remove with a large slotted spoon. Place onto the prepared baking sheets.
Bake the pretzels for 15-17 minutes, or until golden.
Cool for ten minutes on the baking sheets before removing and serving.