Soft Pretzels(Makes 32)

• coarse salt
• 2 c. hot water (105~ to 115~)
• 2 pkg. active dry yeast
• ??? c. sugar
• 2 tsp. salt
• 1/4 c. (1/2 stick) soft margarine or butter
• 1 egg
• 6 1/2 to 7 1/2 c. unsifted flour
• 1 egg yolk
• 2 Tbsp. water

1. Warm water in large warm bowl; sprinkle in yeast.
2. Stir until dissolved.
3. Add sugar, 2 teaspoons salt, margarine, egg and 3 cups flour.
4. Beat until smooth.
5. Add flour to make a stiff dough.
6. Cover bowl tightly with aluminum foil.
7. Refrigerate 2 to 24 hours.
8. Turn dough onto lightly floured board.
9. Divide in half; cut each 1/2 in 16 equal pieces.
10. Roll each piece into pencil shape, about 20-inches long.
11. Shape into pretzel.
12. Place on lightly greased baking sheet.
13. Blend egg yolk and 2 tablespoons water.
14. Brush pretzel with mixture.
15. Sprinkle with salt.
16. Let rise in warm place (oven) until doubled in bulk, about 25 minutes.
17. Bake at 400u0b0 for 15 minutes.
18. Cool on rack.

salt, hot water, active dry yeast, sugar, salt, margarine, egg, flour, egg yolk, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=600600 (may not work)