In a large bowl, combine 1 packet of active dry yeast with 1 ½ cups of warm water (110° to 115°F). Stir in a tablespoon of sugar and let it sit for about 5 minutes until it becomes frothy.

Once the yeast is frothy, add in 4 tablespoons of melted butter and 1 teaspoon of salt. Gradually mix in 2 cups of all-purpose flour, beating the mixture until smooth.

Turn the dough out onto a well-floured surface and knead it for 6 to 8 minutes until smooth and elastic. Shape it into a ball and place it in a greased bowl. Cover it with a towel and let it rise for about 1 hour, or until doubled.

While the dough rises, fill a large saucepan with 8 cups of water and add ½ cup of baking soda. Bring to a rolling boil.

After the dough has risen, punch it down gently. Divide into 32 equal portions. Roll each into a 5-inch log.

Carefully place each log into the boiling baking soda bath for 30 seconds, turning halfway through. Remove and let drain.

Preheat your oven to 425°F and line two baking sheets with parchment paper. Arrange the boiled pretzel sticks on the sheets, leaving space. Brush with a mixture of beaten egg yolk and cold water.

Bake for 9 to 11 minutes, or until golden brown.

Remove and let cool slightly on a wire rack before serving.