2 c. warm water (105 to 115 degrees)
2 pkgs. Fleischmann's active yeast
1/2 c. sugar
2 tsp. salt
1/4 c. (1/2 stick) softened butter
1 egg
6 1/2 to 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, 3 tsp. 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 24 hours.

Turn dough out onto lightly floured board. Divide in half; cut each half into 16 equal parts. Roll 20 pieces into pencil shapes 15 inches long. Shape into pretzels. Place on lightly greased cookie sheet. Blend together egg yolk with 2 tbsp. of water; brush pretzels with egg yolk mixture. Sprinkle with coarse salt. Let rise in warm place until double in size about 25 minutes. Bake at 400 degrees about 10 to 15 minutes. Remove from oven and cool on wire racks.