In your stand mixer combine warm water, sugar, and sprinkle the packet of yeast over it. Let it sit for 5-10 minutes until bubbly.
Add in flour and mix on low using your dough hook.
Add in salt, melted butter, bullion paste and mix on medium until combined. Continue to let it mix for 4-5 minutes.
Drizzle the dough ball with olive oil, cover, and let it sit for 1 hr until doubled in size. I like to sit it in my oven with the light on to keep it warm.
Once it has doubled, divide it in half. Then in half again, in half again, and once more until you have about 14-16 small balls of dough.
One at a time roll them out like a snake into about 6 inch strips. Tie in a simple knot and place on a baking sheet.
Repeat until all pretzel knots are done.
In the meantime bring a large pot of water to a boil. About 5 cups. Add in 2 tablespoons of baking soda.
4-5 at a time, place the pretzel knots in the boiling water and let them cook about 30 seconds on each side.
Remove and place on the baking sheet.
Once you are finished with all of the pretzels, whisk an egg yolk with the chili onion crunch and brush on each bite. Sprinkle with a little sea salt.
Bake at 400 for 12-15 minutes until golden brown.