Soft Baked Pretzels

2 pkgs. (1/4 oz each) active dry yeast
2 cups warm water (110-115 degrees)
1/2 cup sugar
1/2 tsp salt
1/4 cup butter or margarine-softned
1 egg
6-1/2 to 7-1/2 cups flour
1 egg yolk
2 Tbls water
coarse salt (opt)

In large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil: refridgerate for 2-24 hours. Punch dough down and divide in half. On a lightly floured surface, cugt each piece 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 cookie sheet. In a small bowl, combine egg yolk and water; brush over the pretzel and sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 min. Bake at 400 degrees for 15 min. or until brown