2 c. warm water
2 pkgs. active dry yeast
1/2 c. sugar
2 tsp. salt
1/4 c. softened butter
1 egg, room temp.
6 1/2 to 7 1/2 c. all-purpose flour
1 egg yolk
2 tbsp. water
Coarse salt

Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, butter, egg and 3 cups flour. Beat until smooth. Add enough flour to make a stiff dough. Cover bowl tightly with aluminum foil. Refrigerate 2 to 24 hours.

Turn dough 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 sheet. Blend together egg yolk and 2 tablespoons water. Brush on mixture. Sprinkle with salt and let rise about 25 minutes. Bake at 400 degrees for 15 minutes. Cool on wire rack.