In an extra-large bowl combine 1-3/4 cups warm water, honey, and yeast. Let stand about 10 minutes or until yeast is dissolved and foamy. Using a wooden spoon, stir in 4 eggs, melted butter, and salt. Gradually stir in as much of the flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 5 minutes total).
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. In a small bowl combine 1 egg and 1 tablespoon water; beat with a fork until frothy.
Line two extra-large baking sheets with parchment paper; set aside. Divide dough into eight pieces. Roll one piece into a 30-inch rope; cut in half to make two 15-inch ropes. Shape one rope into a triangle on one of the prepared baking sheets, sealing ends and pinching corners to make sharp angles. Weave the second rope through the first rope to form an upside-down triangle, sealing ends and pinching corners (see photo). Repeat with the remaining seven pieces of dough.
Brush dough with egg-water mixture. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
Preheat oven to 350 degrees F. Bake for 30 to 35 minutes or until golden, rearranging baking sheets halfway through baking to ensure even browning. Cool completely on wire racks.