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* Disslove the yeast in 1/4 cup lukewarm water. In a medium bowl, mix 3/4 cup water with the sugar and salt. Add the yeast mixture, stir once, and add the flour. Stir until the dough begins to stick together; add the melted butter. Mix well.
* Turn out on a boarb and knead two minutes. Let the dough rest, covered with the bowl, for 15 minutes.
* Divide the dough in quarters and cut each quarter into six equal pieces. On a board or countertop, with your palms, roll out each piece 12-18 inches long, slightly thicker than the diameter of a pencil. To form a pretzel, cross the dough about 2 inches from each end. Cross again and fold back over the circled dough to form a heart shape. Tuck the ends under or leave on top of the dough. Place on greased cookie sheet.
* Beat the egg yolk and remaining 2 tbsps of water together and brush each pretzel with the wash. Sprinkle with salt. Let rise until doubled in size, about 30 minutes. Bake in a preheated 425 degree oven for 20-25 minutes or until browned. Serve Warm.
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