Place the beer in a saucepan and heat over medium-low heat until just warm.
In the bowl of your electric mixer fitted with a dough hook, stir together the warm beer, honey and yeast. Let it sit until foamy, about 5 to 10 minutes. Add in the flour, salt, cinnamon and melted butter. Mix on low speed until combined. Continue to knead the dough on low speed for 5 to 10 minutes. It should be silky and start to pull away from the sides of the bowl.
Take that bowl and remove the dough, run oil on the bowl - or spritz some oil on another bowl and place the dough in there. Place it in a warm spot to rise for an hour.
After an hour, take the dough and divide it into 16 equal pieces. Roll them out into ropes, about 12 inches long. Form the rope into a U-shape and then twist down the sides and pinch them into the dough to create a pretzel. Place the pretzels on a parchment-lined baking sheet.
Preheat the oven to 450 degrees F.
Bring the water and baking soda together in a large pot. Once it's at a rolling boil, add the pretzels one at a time and boil for 30 seconds. Remove them with a flat spatula and place on the parchment about 2 inches apart. Repeat with remaining pretzels.
Whisk together the egg and water. Brush it on each pretzel and sprinkle the pretzels with smoked sea salt. Bake for 15 to 20 minutes, or until golden and set.