In a small jug or mason jar, microwave water to 110-115℉

Stir in yeast until dissolved

In a stand mixer, combine butter, sugar, salt, yeast mixture and 3 cups of the flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (will be sticky)

Turn dough out onto a floured surface and knead until smooth and elastic (about 7 minutes)

Place in a greased bowl, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled (about 1 hour)

Preheat oven to 425℉ and in a Dutch Oven, bring 10 cups water and baking soda to a boil.

Punch dough down and turn onto a lightly floured surface. Divide and shape into 8 balls; squeeze each ball to for a rough rope, then roll between your hands until you have a 24” rope

Curve ends of rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal

Gently slide pretzels off a spatula, 2 at a time, into the boiling water and cook for 30 seconds. Remove with a slotted spoon and place on a paper towel to absorb excess moisture. Repeat with remaining pretzels

Place pretzels 2” apart on greased baking sheets

In a small bowl, which egg yolk and water and brush over pretzels; Sprinkle with coarse salt

Bake 10-15 minutes or until golden brown

Remove to a wire rack to cool

Serve warm