To make the pretzel dough, place water, sugar and yeast in a stand mixer bowl and let sit in a warm spot until it foams (about 5 or 10 minutes). Add Murray River Pink Salt and Laucke “00” Flour, mix using the dough hook attachment for 5 minutes until smooth and elastic, it should form a ball and come away from the sides completely. Remove dough and place in an oiled bowl, cover with cling film and let rise for about 1 hour in a warm spot until doubled in size. Punch the dough down.
Lightly spray a work surface with oil. Take heaped tablespoon sized pieces of dough, and using widely spread fingers, gently roll into a skinny sausage shape, about 0.75cm thick. Cut into sticks approx. 10-15 cm long.
Preheat oven to 160°C fan forced, or 170°C non fan forced. Place a large metal baking dish with 1.5 inches of water on stove top and bring to the boil on high heat. Poach the pretzel sticks for 30 seconds each, then remove using a slotted spatula. Allow to cool for a minute or two, then dip in beaten egg yolk/water mixture and place on a baking paper lined baking tray. Sprinkle Murray River Chilli Salt on top. Bake for about 40-50 minutes, or until golden brown and crunchy on the outside (cook for a little longer if you want then dryer, or to last longer). Allow to cool.
Melt dark chocolate in a bain marie. Dip the half the pretzel stick into the chocolate and place on a baking paper lined tray to cool. Store in an airtight container for up to 1 week.