2 c. warm water
2 pkg. dry yeast
1/2 c. sugar
2 tsp. salt
1/4 c. butter, soft
1 egg, room temperature
6 1/2 to 7 c. flour
1 egg yolk
2 tbsp. water
Coarse salt

Measure warm water in large bowl. Sprinkle in yeast, stir until dissolved. Add sugar, salt, butter, egg, flour, beat until smooth. Add enough flour to make stiff dough. Cover bowl tightly with aluminum foil, refrigerate for 2 to 24 hours. Put dough on floured board, divide in half. Cut into 16 pieces. Roll each piece into pencil shapes then twist to pretzel shape. Place on lightly greased baking sheets. Blend egg yolk, water, brush in, sprinkle coarse salt. Rise 25 minutes. Bake at 400 degrees for 15 minutes, cool on wire racks.