In a small bowl, combine 1/2 cup water, 2 teaspoons sugar, and yeast. Let rest in a warm spot until foamy and frothy, about 10 minutes.

In the bowl of an electric mixer, combine the flour, remaining water, remaining sugar, yeast mixture, and butter. Mix with the dough hook attachment until the dough comes together. Turn the speed up to high and knead until soft and somewhat elastic, about 4 to 5 minutes. You can also knead the dough by hand on a lightly floured work surface for about 7 to 8 minutes. Transfer to a well oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm draft-free spot until doubled in size, about 1 1/2 hours.

Punch the dough down and cut into 12 even pieces. Working with one piece at a time, roll each into a long rope and shape into a pretzel. Place on a baking sheet lined with parchment paper and lightly greased with cooking spray. Continue shaping the rest of the dough. Let rest for about half an hour.

Meanwhile, bring a large pot of water to a boil. Add the baking soda and barley malt syrup and return to a boil. Boil the pretzels, in batches, for 1 minute. Flip over and cook for another minute. Using a slotted spoon, drain the pretzels and return to the baking sheet. Repeat with the remaining pretzels.

Place the boiled pretzels onto the pot pies (or just leave on baking sheets if you don't want to use as a crust), brush with egg wash, and sprinkle with pretzel salt. Bake for about 15 to 20 minutes, until golden brown. Remove from oven and allow to cool slightly before serving.