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

Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, 2 tablespoons salt, butter, egg and 3 cups flour. Beat until smooth. Add enough additional flour to make a stiff dough. Cover tightly with aluminum foil. Refrigerate 2 to 24 hours. Put dough on 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 sheets. Mix together egg yolk and 2 tablespoons water; brush pretzels with egg mixture then sprinkle with coarse salt. Let rise in warm place free from draft, until doubled in bulk, about 25 minutes. Bake at 400 degrees about 15 minutes or until done. Remove from baking sheets and cool on wire racks.