Place lukewarm water and sugar in the bowl of an electric mixer and sprinkle the yeast on top of the water. Let it foam for 5-10 minutes. Using the dough hook, mix in the sea salt, honey, flour and melted butter on low speed until well combined. Change to medium speed and "knead" until the dough is smooth and pulls away from the side of the bowl, approximately 5-6 minutes.
Remove the dough from the bowl, spray the bowl with nonstick spray, then place the dough back in the bowl. Cover with plastic wrap and sit in a warm place for at least 1 hour or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper. Bring 3 quarts of water and the baking soda to a boil in large sauce pot.
Dump the dough out onto a slightly floured work surface and divide into 4 equal pieces. Then cut each piece into 6 equal strips. One at a time, roll each strip into a 10-inch rope and cut in half. Then tie each half in a loose knot and place on a cookie sheet.
Put the pretzels into the boiling water, 5-6 at a time, for 30 seconds. Remove from the water using a skimmer. Return to the cookie sheet and brush each pretzel with the beaten egg yolk and water mixture. Sprinkle with Fusion Sriracha Salt. Bake until dark golden brown, 12 to 14 minutes. Cool for at least 10 minutes before serving.