2 pkg. dry yeast
2 c. warm water (105 degrees)
1/2 c. sugar
2 tsp. salt
1/4 c. butter, softened
1 egg, room temperature
7 c. unsifted flour, about
1 egg yolk
2 tbsp. water
Coarse salt

Dissolve yeast in warm water. Stir in sugar, salt, butter, egg and 4 cups flour. Beat until blended. Stir in enough flour to make a stiff dough.

On a floured board, knead until smooth 8-10 minutes. Place in a greased bowl; turn to grease top. Cover tightly and refrigerate 2-24 hours.

On floured board divide dough into 32 equal pieces. Roll each piece into a 20 inch long rope. Shape each rope into a pretzel. Place on greased baking sheet.

Combine egg yolk and water; brush pretzels with mixture. Sprinkle with coarse salt. Cover; let rise until doubled, about 30 minutes. Bake at 400 degrees for 15 minutes or until done. Remove from sheets and cool on wire racks.