In the bowl of your electric stand mixer, combine the water, yeast and honey. Let it sit for 5 to 10 minutes, until foamy. Add the flour, salt and butter, and mix with the dough hook until combined and dough forms. Cover with a towel and set in a warm place for rise for an hour, or until it doubles in size.
Turn the dough out a knead a few times. If it’s extra sticky, use a little extra flour. Form the dough into a loaf of bread, a little bit wider than a baguette. Truly, it can be any size or shape you want! Place it on a parchment paper lined baking sheet. Cover and let it rise for another 30 minutes.
Preheat the oven to 425 degrees F.
Bring a large pot of water to a low boil (you want about 2 quarts). Add the baking soda to the water and lower it to a simmer. Gently pick up the bread (it might look wrinkly and weird right now) and place it in the simmering water. Simmer for about 1 full minute on each side, gently turning it over with two spatulas to do the other side. Carefully remove it from the water and place it back on the baking sheet.
Brush the dough with the egg wash. You can cut a few slits in the top of the bread to give it that pretzel look. Sprinkle with coarse salt. Bake for 30 to 35 minutes, checking right at 30 to see how it looks. You want the bread to be deeply golden brown. Let the bread cool completely before using.
To make the garlic bread, place the stick of butter and garlic cloves in a saucepan. Heat over low heat until the butter is melted and just starts sizzling.
Take the cooled pretzel loaf still on the baking sheet and slice into in, as if you’re cutting pieces of bread, but do NOT slice the entire way down! You want the loaf to still be connected. Brush the garlic butter over every inch inside and outside of the bread. Spoon the beer cheese sauce over it too – and inside the slices.
Place the baking sheet back in the oven, Bake for 15 minutes, or until the cheese is just melty and bubbly. Sprinkle with herbs before serving. Serve immediately.