Did you add pectic enzyme? By boiling, you allowed the pectins to 'set' and if you don't add pectic enzyme your cider will be permanently hazy. If that doesn't bother you, then you can ignore this paragraph.
Anyways, your yeast will probably be okay, but if you wanted to add some yeast at bottling it might carbonate faster. Just like with beer, you can prime with whatever sugar you want. I personally plan on priming my cider with more unfermented cider. Corn sugar will also work great though.
You do not need to pasteurize because your cider is dry, so there will be no need to kill the yeast after carbonation.