Soft Pretzels

• 2 c. warm water
• 2 pkg. active dry yeast
• 1/2 c. sugar
• 2 tsp. salt
• 1/4 c. soft margarine
• 1 egg
• 2 Tbsp. vegetable shortening
• coarse salt
• 6 1/2 to 7 1/2 c. unsifted flour
• 1 egg yolk

1. Measure warm water in large bowl.
2. Sprinkle in yeast; stir until dissolved.
3. Add sugar, 2 teaspoons salt, margarine, egg and 3 cups flour.
4. Beat well until smooth.
5. Add additional flour to make soft dough.
6. Cover bowl tightly with aluminum foil. Refrigerate 2 to 24 hours.
7. Pour dough out onto lightly floured board.
8. Divide in half; cut each half into 16 equal pieces.
9. Roll each piece into pencil shapes about 20 inches long.
10. Shape into pretzels.
11. Place on greased sheet.
12. Blend together egg yolk and 2 tablespoons vegetable shortening.
13. Brush pretzels with egg mixture.
14. Sprinkle on salt.

water, active dry yeast, sugar, salt, margarine, egg, vegetable shortening, salt, flour, egg yolk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=167426 (may not work)