4 to 4-1/2 cups all purpose flour
1/3 cup sugar
1-1/2 tsp salt
2 pkgs active dry yeast (about 2 tbsp dry yeast)
1/2 cup milk
1/4 cup butter or margarine
2 eggs
1 egg yolk
about 2 tbsp kosher salt
1/2 cup water
Begin about three hours before serving or early in day.
In large bowl, combine 1-1/2 cups flour, sugar, and yeast. In medium saucepan over low heat, heat 1/2 cup water, milk, and butter until very warn (120° F to 130°). (Butter doesn't need to melt completely). With mixer at low speed, gradually pour liquid into dry ingredients; beat until just mixed. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in eggs and 1/2 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon stir in enough additional flour (2 to 2-1/2 cups) to make a soft dough.
Turn dough on to lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into ball and place in large greased bowl, turning over so that top of dough is greased. Cover with towel, let rise in warm place (80° F - 85°), away from draft, until doubled, about 1 hour. (Dough is doubled when 2 fingers pressed lightly into dough leave a dent).
Punch down dough by pushing center of dough with fist, then pushing edges of dough into center. Divide dough into 24 pieces. On lightly floured surface, with palms of hands, roll one piece of dough into rope about 15" x 1/2". Shape into 3 ring pretzel. Repeat with remaining dough. Place rolls about 2" apart on cookie sheets. Cover with towel and let rise in warm place till doubled, about 20 minutes.
Preheat oven to 400° F. In cup beat egg yolk with 1 tablespoon water. Brush this mixture over pretzels and sprinkle each pretzel with kosher salt. Bake 20 minutes or until browned. Serve warm (can be served cool - but best if served same day they were baked). If to be served cool, cool on wire racks. Makes 2 dozen.
