2 c. warm water
2 pkgs. yeast
1/2 c. sugar
2 tsp. salt
1/4 c. softened butter
1 egg
6 1/2 - 7 1/2 c. unsifted flour
1 egg yolk
2 tbsp. water
Coarse salt

Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, 2 teaspoons salt, butter, egg and 3 cups flour. Beat until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with aluminum foil. Refrigerate 2 to 4 hours.

Turn dough out onto lightly floured board. Divide in half; cut each half into 16 equal pieces. Roll each piece into pencil shapes about 20 inches long. Shape into pretzels. Place on lightly greased baking sheets.

Blend together egg yolk and 2 tablespoons water; brush pretzels with egg yolk mixture. Sprinkle with coarse salt. Let rise in warm place, free from draft, until doubled in bulk, about 25 minutes.

Bake at 400 degrees F. about 15 minutes, or until done. Remove from baking sheets and cool on wire racks.

Makes 32 pretzels.