While the water heats, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece into a 24-inch rope. To form the pretzels, make each rope into a U-shape. Holding the ends of the rope, fold them downward and cross them over each other to create the classic pretzel shape. Gently press the ends of the ropes into the bottom of the "U." Arrange the finished pretzels on the prepared baking sheets.
Carefully, and working in batches to avoid crowding the pan, transfer the pretzels to the boiling water. Boil for 30 seconds. Use a large flat spatula or slotted spoon to transfer the pretzels back to the baking sheet.
When all of the pretzels have been boiled, in a small cup whisk the egg yolk and cool water. Brush each pretzel with the yolk mixture, then sprinkle with pretzel salt. Bake until dark golden brown, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes.
Meanwhile, in a double boiler, melt the chocolate. Transfer the chocolate to a plastic bag, then use scissors to snip off one corner. Gently squeeze the bag to drizzle the chocolate over the cooled pretzels. After the chocolate has set, gild the pretzels with edible gold leaf according to package directions.
Nutrition information per serving: 470 calories; 160 calories from fat (34 percent of total calories); 17 g fat (5 g saturated; 0 g trans fats); 25 mg cholesterol; 72 g carbohydrate; 4 g fiber; 9 g sugar; 10 g protein; 960 mg sodium.
— Laura Frankel