Mix the warm water, sugar and salt in a mixing bowl. Sprinkle the yeast on top and let it sit for about 5 minutes or until you see foam on the water. Add the flour (22 ounces is about 4 and a half cups) and the Buerre Vert, mixing until all the flour is combined. Move the dough to a floured counter top and knead it until the surface is smooth. Clean the mixing bowl, then grease it before putting the dough in. Cover the bowl with a clean dish towel and leave it in a warm spot.

Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper and brush on some oil.

Put the water and the baking soda into a saucepan and bring to a boil.

Cut the dough into 8 pieces. Roll each piece like you are a kid making a snake out of clay. The piece should be about 24 inches long before you fold it into a pretzel shape.

Boil each pretzel for about 30 seconds. Put the boiled pretzels on the sheet pan.

Beat the egg yolk with a tablespoon of water. Brush this mixture over the pretzels. Sprinkle pretzel salt over the pretzels so that the grains get stuck in the egg wash.

Bake the pretzels for 12 to 14 minutes. They should be dark brown when they are done.