In the bowl of a stand mixer, combine warm water, honey, and yeast. Let sit for 5 minutes until bubbly.

Add melted butter and flour. Mix on medium speed until dough is smooth and pulls away from the sides of the bowl (3-4 minutes). If needed, adjust with additional flour or water, 1 tbsp at a time. Cover and let rise in a warm spot for 1-2 hours until doubled in size.

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

On a floured surface, roll out dough into a 16×14-inch rectangle, about ¼ inch thick. Spread pesto evenly over the surface, then sprinkle with cheddar and mozzarella.

Fold dough in half, pressing lightly to adhere. Cut into 16 strips. Twist each strip into a loose knot and place on the baking sheets.

Brush knots with beaten egg and sprinkle with sesame seeds and coarse salt. Bake for 15-18 minutes, or until golden brown.

While baking, melt butter in a small saucepan. Add garlic and cook until fragrant. Remove from heat and mix in parmesan and fresh herbs.

Spoon garlic butter over warm pretzel knots and serve immediately with extra for dipping. Enjoy!