Soft Pretzels - active dry yeast

Method

• 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 for 2 to 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-inch 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° for 15 minutes or until brown.
• Yield:
• 32 pretzels.