Soft Pretzels
Recipe By : Country Extra Magazine: Collectors Edition
Makes : 32

2 packages active dry yeast
2 cups warm water -- 110-115 degrees
1/2 cup sugar
2 teaspoons salt
1/4 cup butter or margarine -- softened
1 egg
7 cups all-purpose flour
1 egg yolk
2 tablespoons water
coarse salt -- optional

In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil; refrigerate 2-24 hours.

Punch dough down and divide in half. On a lightly floured surface, cut each half into 16 equal pieces. Roll each piece into a 20-in. rope. Shape into the traditional pretzel shape and place on a greased baking sheet.

In a small bowl, combine egg yolk and water; brush over the pretzels. Sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 minutes.

Bake at 400 degrees for 15 minutes or until brown.