In a large bowl combine the warm water, sugar, and salt. Sprinkle the yeast on top and let sit for 5 minutes or until foamy.

Add the flour and melted butter to the mixture and mix with a spoon until just combined.

Turn out onto a lightly floured surface and knead for 5-6 minutes.

Coat a large metal bowl with vegetable oil and place the dough
inside of it.  Cover the bowl with plastic wrap and all to sit in a warm place for 1 hour or until it has doubled in size.

Preheat the oven to 450 degrees.  Line 2 baking sheets with parchment paper.  Set aside.

In a large stockpot bring the water and baking soda to a rolling boil over high heat.

Meanwhile, turn the dough onto a lightly oiled surface and cut
into 8 pieces.  Roll each piece of dough into an 18 inch rope.  Make a U-shape with the rope and then criss-cross them to make a pretzel shape.  Press the dough where it crosses and then place the pretzels on the parchment lined pans.

Place the pretzels into the boiling water, one at a time, for 30
seconds.  Remove the pretzel using a spatula.  Place back on the parchment lined pan.  Repeat with remaining pretzels.

In a small bowl beat the egg yolk and water together.  Brush the egg mixture onto a pretzel and then sprinkle with kosher salt.

Bake for 12-14 minutes or until the pretzels are golden brown in color. Remove from the oven, transfer to a wire cooling rack, and wait 5 minutes before serving.