2 pkg. dry yeast
2 c. warm water
1/2 c. honey or sugar
1/4 c. soft butter
1 egg, at room temperature
3 c. whole wheat flour
Approximately 3 1/2 c. white flour
1/2 tsp. salt
1 c. rye flour

Dissolve yeast in warm water, stir in honey or sugar, salt, butter, eggs and the whole wheat and rye flour. Beat until blended, stir in enough white flour to make dough stiff. Knead dough on floured board until dough becomes smooth and elastic, about 8-10 minutes. Place in a greased bowl, grease top, cover tightly and refrigerate.

May be refrigerated 2 to 48 hours. Divide dough into 32 equal pieces and place on floured board. Roll each piece into a 20-inch long rope, shape rope into a pretzel, place on greased cookie sheet. Mix 1 egg yolk and 2 tablespoons water and brush on pretzel. Sprinkle with coarse salt. Cover, let rise until double in size, about 30 minutes. Preheat oven to 400 degrees. Bake 15 minutes.