2 c. warm water
2 tbsp. (2 pkgs.) dry yeast
1/2 c. sugar
2 tsp. salt
2 tbsp. butter, softened
1 egg
6 1/2 - 7 1/2 c. all-purpose or unbleached flour, unsifted
1 egg yolk
2 tbsp. water
Coarse (or kosher) salt

Measure warm water into a large mixing bowl (warm the bowl first by dipping it in warm water). Sprinkle yeast on water and stir to dissolve. Add 2 teaspoons salt, softened butter, egg, and 3 cups of the flour. Beat on medium speed until smooth. Use a large spoon to mix in remaining flour, adding 1 cup at a time. Keep mixing and adding the flour until you have a stiff dough (do not use an electric mixer for this part). Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Take dough out of refrigerator and turn onto a floured board. Divide in half. Cut each half into 16 equal pieces. Between your hands, roll each piece into a thin strip about 20" long. Twist and shape each long strip into a pretzel shape. Arrange pretzels on a lightly greased baking sheet. Beat the egg yolk and 2 tablespoons water with a fork. Brush each pretzel with the egg yolk mixture. Sprinkle each with coarse salt. Cover the pretzels lightly with clean dish towels and put in a warm, draft-free place. Let rise about 25 minutes until double in size. Place in a 400 degree oven and bake for 15 minutes, or until lightly brown. Cool on wire racks. Makes 32 pretzels.